Friday, November 19, 2010

Kale and Chourico Soup

I've professed my love of chouriço before, and I bought some again last time I was home in Columbus. This time I wanted to do a little more with it than make sandwiches, and upon researching Portuguese recipes I found kale soup. This recipe is from Emeril (he's from Fall River, so I trust that it's pretty authentic), with a few of my changes.

2 tablespoons olive oil
1 pound chouriço sausage, sliced in 1/2-inch slices
1 cup chopped onions
2 cloves garlic, minced
2 Yukon gold potatoes, peeled and diced
6 cups chicken stock
3 cups kale, rinsed, stemmed, and cut into 1-inch strips
1 bay leaf
Pinch of crushed red pepper
salt and pepper

In a large stock pot, heat the olive oil. When the oil is hot, add the chouriço and onions. Saute the mixture for about 5 minutes.

Add the garlic and potatoes and cook for 2 minutes, stirring occasionally. Add the stock and kale and bring the liquid up to a boil.

Stir in the bay leaf and crushed red pepper. Season with salt and pepper. Reduce the heat to a simmer and cook until the potatoes are fork tender, about 30 minutes. Remove from the heat and ladle the soup into shallow bowls. Serve with crusty bread.

The soup really doesn't need a lot of flavoring besides the chouriço. I saw another recipe that included kidney beans and cabbage in addition to the kale, but I liked keeping it simple. Crusty bread on the side is a must.

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