How to Prepare Kale and chorizo soup Yummy

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Kale and chorizo soup. This recipe is a quick version of a wonderful soup I had in Mystic, Conn., a Portuguese community nestled by the sea in New England. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Inspired by the classic Portuguese dish caldo verde, this brothy soup takes on rich flavor from Spanish chorizo.

Be sure to use smoked Spanish chorizo in this delicious soup recipe, not raw Mexican chorizo. Add hot broth and beans to pan; bring to a boil. Partially mash beans with potato masher.

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This recipe is a quick version of a wonderful soup I had in Mystic, Conn., a Portuguese community nestled by the sea in New England. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Inspired by the classic Portuguese dish caldo verde, this brothy soup takes on rich flavor from Spanish chorizo.

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Alright, don’t linger, let’s approach this kale and chorizo soup formula with 8 substances which are absolutely easy to acquire, and we have to process them at the very least through 7 ways. You should devote a while on this, so the resulting food could be perfect.

Composition for Kale and chorizo soup:

  1. Require 1 for onion, chopped.
  2. Require 2 tbsp olive oil, extra virgin.
  3. Provide 2 clove garlic.
  4. Prepare 50 grams – cubed chorizo.
  5. Prepare 5 new potatoes cubed.
  6. You need 700 ml chicken stock.
  7. Require 150 grams for kale finely shredded.
  8. Provide – Salt and pepper to season if wanted.

Home » Soup Recipes » Chorizo, Kale and Teff Soup. Caldo verde – a Portuguese soup classically featuring kale, potatoes and chorizo swimming in a nourishing, mineral-rich stock – is a remarkable dish. Richly flavored and deeply satisfying in a way only traditional peasant foods can manage, caldo verde is simple to prepare and a truly delightful addition. Make kale the star of this nutritious, low calorie potato and chorizo soup.

Kale and chorizo soup making process:

  1. Sweat the onion on a low heat so that they don't colour but soften. For about 7 minutes..
  2. Add chopped garlic and chorizo in cubes and sautee for 2 minutes.
  3. Add the cubed potatoes and cook for further 3 minutes.
  4. Add the stock. Bring to the boil and simmer for 10 minutes or until potatoes are tender. (You can season now but I found this soup tasty enough with the chorizo flavour alone plus the stock seasoning).
  5. Mash a bit the potatoes.
  6. Bring back to the boil. Add finely shredded kale and cook further 5 minutes..
  7. Stir and serve.

Commonly eaten soup in Portugal from riverford.co.uk. Dice the onion and finely chop the garlic. Add kale; stir until wilted and soup returns to boil. Try this Kale and Chorizo Soup recipe, or contribute your own. When the pan is smoking hot, add the chorizo and onions.

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