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.
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.
Casey said this on January 6, 2010 at 12:25 am |
I like the oiliness the chorizo leaves on the top of the soup… so pretty and YUM!
Mathea said this on January 6, 2010 at 4:17 am |
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
P. Tsaldari said this on January 6, 2010 at 6:48 am |
Wow does that look delicious, nice photograph, can’t wait to try it!
octopuspie said this on January 6, 2010 at 12:33 pm |
This looks nice and appetizing. I can;t wait to make my minestrone tonight!
Noelle said this on January 6, 2010 at 7:58 pm |
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!
The Chickenless Chick said this on January 7, 2010 at 1:21 am |
Yet another recipe with Kale. Love it! Looking forward to trying this soup! Keep the recipes coming!!!
Lauren O'Connor said this on January 8, 2010 at 4:53 am |
Sounds so good. Love the combinations.
Amber @ Native Food and Wine said this on January 8, 2010 at 5:52 am |
Thank you for sharing. Cheers!
sizzlechef said this on January 12, 2010 at 1:37 am |
Mmmmm, this looks good. Will have to give it a try!
Greedy Guts said this on November 4, 2010 at 12:09 am |
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!
Tami Ann Keeler said this on November 29, 2012 at 10:28 pm |