SOUP OF THE MONTH
 |
 |
 |
| terra medi E.V. olive oil |
Garlic |
Spanish onion |
 |
 |
 |
| Yukon Gold Potatoes |
Goya Chorizo |
Fresh Bay Leaves |
 |
 |
|
|
Organic Chicken Stock |
Fresh Kale |
All-Clad Stainless 8 qt. Stock Pot |
POTATO, CHORIZO AND KALE SOUP
| 4 Tablespoons |
extra virgin Olive Oil |
| 6 large |
garlic cloves, minced |
| 1 medium |
Spanish onion, finely chopped |
| 3 medium |
Yukon Gold potatoes, cut into 1-inch cubes |
| 4 links |
Spanish chorizo sausage |
| 1 |
fresh bay leaf |
| 6 cups |
organic chicken stock |
| ˝ pound |
fresh kale, tough stems removed and leaves shredded
into strips |
In an 8 quart stock pot, heat the olive oil
until it begins to shimmer. Add onion and garlic and
sauté for a few minutes. Add the potatoes and cook until onion is
softened. Add the chorizo, bay leaf and the chicken stock. Bring soup to a
boil, and immediately reduce heat to a simmer and cook uncovered for 20 - 30 minutes.
Remove bay leaf and discard. Remove links of chorizo sausage, slice into
rounds and reserve.
Using an immersion blender, process the potatoes and onions to a smooth
puree. Mix in the shredded kale and the reserved chorizo sausage and cook
for another 15 minutes or until the kale is tender. Taste for seasoning
and add salt and freshly ground black pepper to taste. Drizzle extra
virgin olive oil on top of each portion before serving.
Yield: 6 or 8 servings
