Yield: 4 servings
Time: about: 60 minutes
Inspired by the traditional Portuguese Caldo Verde, this richly colored soup is a meal on its own. Chorizo sausages give a spicy addition to the soup. Perfect for a cold rainy day. Simple to prepare and truly delightful. You can use any dark cabbage, like savoy or curly kale.
A rustic country bread is a great accompaniment to this wholesome soup.
- 1 1/2 lbs (675 g) russet potatoes, cut into chunks
- 1 cup (225 g) chopped onions
- 3 garlic cloves, minced
- 1 cup (225 g) Spanish chorizo, cut into ¼ inch (½ cm) dices
- 1 bay leaf
- 2 Tbsp olive oil plus 1 Tbsp for roasting the kale
- 1/2 lb (225 g) kale, stems removed
- 3 cups (750 ml ) chicken stock or water
Preheat oven to 350ºF (175ºC).
In a large saucepan heat olive oil over medium heat. Add onions and saute until soft, about 5 minutes. Stir in the garlic and cook it for 2-3 minutes longer. Add half of the diced chorizo, potatoes, bay leaf and chicken stock or water. Bring to a boil, reduce the heat and simmer for about 20 to 30 minutes or until potatoes are very soft. Discard bay leaf. Let the soup cool a bit. Puree soup with an immersion blender. Check the seasonings.
While the soup is cooling, stack the kale leaves on top of each other. Roll leaves tightly, like a cigar. Cut them into fine ribbons. Repeat if necessary. Put ribbons in a bowl and toss them with 1 tablespoon olive oil. Spread them on a baking sheet lined with parchment paper. Try to untangle the ribbons as best as you can. Roast kale ribbons for about 10 minutes or until they are crisp.
Set a small saucepan over medium heat and brown the remaining ½ cup chorizo dices. Take care not to let it burn. Set aside on paper towels to drain until ready to use. Reheat the pureed soup and divide it into 4 soup bowls. If soup seems too thick, just add a bit water to thin it up. Spoon over the diced chorizo and top it with the roasted kale. Drizzle some extra virgin on each serving at the last minute.