Kale, Chorizo & Potato Soup
Ok, I can not even tell you how many times I have made this soup in the last couple of months. Paul actually asks me to make it almost weekly, it has truly become a staple. It is super simple, healthy, incredibly flavourful and perfectly hearty for these cooler fall/winter months. It is a great soup for both lunch or dinner, and it lasts a couple of days in the fridge so it is a good one to make on a Sunday afternoon and then you have lunch for a couple of days in the week.
It comes together quickly, prep is minimal and the flavours start to combine within 25 minutes so it is not a soup you have to simmer for hours and hours. Nor should you, no one likes mushy potatoes! This recipe makes enough for about 4 servings, so double up if you like!
Kale, Chorizo & Potato Soup
Ingredients
1 leek
3 stalks of celery
1 large carrot
3 yellow potatoes
3 chorizo sausage links
4 stalks of kale de-stemed
2 tbsp of tomato paste
3 bay leaves
a bundle of fresh oregano
a bundle of fresh thyme
1 parmesan rind
1/2 cup white wine
1 litre of chicken bone broth or chicken stock
salt & pepper to taste
Directions
Roughly chop the leek, celery and carrot. De-stem the kale leaves and roughly chop. Take the sausage links out of their casings and chop into bite size pieces.
In a large cocotte pot on medium/high heat add 2 tbsp of olive oil and 2 tbsp of butter. Add in the leeks and stir with a spoon until they start to turn golden brown. Once they are browned add 2 tbsp of the white wine to deglaze the pot. Add in the chorizo and cook until browned.
Once the chorizo is fully browned, add in the rest of the white wine and stir well to get up all those chorizo bits on the bottom of the pot (they add a ton of flavour to the soup). Turn the heat down to medium and add in the celery and carrot and stir occasionally for about 5 minutes. Take about 5 stalks of oregano and 5 stalks of thyme and tie into a large bundle. Next add into the pot the chicken stock, potatoes, bundle of herbs, parmesan rind, tomato paste, bay leaves and salt and pepper to taste . Bring the pot to a boil, then turn down to simmer and cover for 25-30 minutes. Stirring every 10 minutes or so.
Once the potatoes are cooked and you are ready to serve, add in the chopped kale and simmer for another couple of minutes.
Serve with grated parmesan on top and a side of crusty bread.