October 8, 2013 by Sam
I got this recipe from Pete at Mockingbird Farm (where I get my delicious, pasture-raised beef & pork). He had mentioned the soup on his Facebook page so when I went to pick up my meat that same week, he shared his recipe with me. I tweaked Pete’s recipe slightly, subbing potatoes for beans, and it was a perfect, warm bowl of deliciousness on a cool, Fall day.
Chorizo & Kale Soup
1 lb. chorizo
1 yellow onion, minced
5 garlic cloves, minced
3 potatoes, chopped
6 cups broth
1 tsp. salt
1 bunch of kale
Using kitchen shears, cut the chorizo into 1/2 inch chunks. Brown in a large stock pot over medium heat, then remove chorizo & set aside. (Don’t worry if some of the chorizo sticks to the bottom of the pot as it will mix in with the other ingredients.)
Add the onion & garlic to the pot and cook until fragrant – about 3 minutes.
Next, add the potatoes & stir everything together.
Add the broth, water & salt and let it come to a low boil. Cook uncovered for 20-25 minutes, until the potatoes are tender. Mash the potatoes so they blend in with & thicken the broth.
Tear the kale leaves from the stem & chop. Stir in the kale & chorizo and let cook for a couple more minutes, until the kale has wilted. Taste and add salt as needed. Serve hot.