kale, potato and chorizo soup

One of my resolutions for 2010 is to pay more attention to seasonality when cooking at home. Another is to try more recipes from our extensive cookbook collection. Last night I killed two birds by making this hearty soup from Nigel Slater‘s latest tome that features one of my favourite winter cabbages – Kale. All the bits in this rustic soup work so well together – smoky salty chorizo, softened by the mellow potatoes and tender kale leaves. A real winter pleaser, guaranteed to induce feelings of warmth and sighs of contentment with each mouthful.

Kale, Potato and Chorizo Soup
(from Nigel Slater’s Tender: a cook and his vegetable patch)
serves 4 as a starter, 2 as a main

1 large onion, finely sliced
3 medium potatoes
3-4 handfuls of kale leaves, shredded
200g (7oz) chorizo, roughly chopped
2-3 clove garlic, finely sliced
1 L (4 cups) water
2 tbsp olive oil
2 bay leaves
freshly ground black pepper
sea salt

In a large, deep saucepan heat the oil over a medium flame and pop in the onions and garlic. Give it a good stir then turn the heat down to low and leave to cook gently for 3-4 minutes. In the meantime peel the potatoes, then cut into medium-sized pieces.

Once the onions are tender, add the potatoes to the pan. Stir to combine, then leave to cook for another 5 minutes. Add the water, bay leaves and season with salt and black pepper. Let the soup simmer for 20-25 minutes, until the potatoes are about to fall apart.

While the soup is cooking, fry the chorizo in a small sauté pan until crisp at the edges and the fat has been rendered. Remove from heat and keep warm.

With a fork or masher crush the potatoes in the soup – don’t worry if there are a few lumps here and there. Add the kale and simmer for another 3-4 minutes until tender.

Stir in the chorizo then serve immediately to whoever needs warming up.

Kale on Foodista  Chorizo on Foodista  Potato on Foodista

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~ by gourmettraveller on January 6, 2010.

11 Responses to “kale, potato and chorizo soup”

  1. Makes me want a bowl right now. One of our stand-bys is a recipe similar to this, which also includes chickpeas, a delicious way to gain some extra protein and fiber. All in all, it’s just a great way to stay warm and satisfied during the cold winter months.

  2. I like the oiliness the chorizo leaves on the top of the soup… so pretty and YUM!

  3. You see, my family eats this type of meal. We love it. Many times instead of Kale, I use dandelions. They are packed with vitamins and minerals.
    PT

  4. Wow does that look delicious, nice photograph, can’t wait to try it!

  5. This looks nice and appetizing. I can;t wait to make my minestrone tonight!

  6. Stunning colors! And many, many kudos for trying to incorporate more local fare. I made a similar resolution a couple months back and it’s been difficult to keep up with, but whenever I eat a dish made with local produce I wonder how i could ever settle for anything else. This soup looks delicious! Can’t wait to try!

  7. Yet another recipe with Kale. Love it! Looking forward to trying this soup! Keep the recipes coming!!!

  8. Sounds so good. Love the combinations.

  9. Thank you for sharing. Cheers!

  10. Mmmmm, this looks good. Will have to give it a try!

  11. This soup was amazing BUT I did swap out the water for broth first chicken, then turkey. I can’t imagine what it would taste like made with just water. I don’t think the flavor profile would be complete. This is now my “go to cold day soup”. Thanks!

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