Recipe: Delicious Kale and Chorizo soup

Recipe: Delicious Kale and Chorizo soup Delicious, fresh and tasty.

Kale and Chorizo soup. Serve soup with hunks of crusty bread and butter. Cook's Note: If you are in Mystic, ask for cherise (phonetic pronunciation), if you want to sample the chourico. Categories: European Recipes Portuguese Recipes Soup Kale Chorizo Sausage Recipes Main Dish Lunch Winter.

This caldo verde is a traditional Portuguese Kale and Chorizo Soup that Emeril learned how to make while kneeling on a stool next to his mother, Miss Hilda.

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.

You can have Kale and Chorizo soup using 27 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Kale and Chorizo soup

1. You need 1 half of bunch of fresh kale (already chopped is ok too).

2. Prepare 1 package of chorizo sausage (usually two to a package).

3. It’s 1 of large potato.

4. Prepare 4 cloves of garlic.

5. Prepare 1 half of roasted or marinated red pepper.

6. You need 1 can of tomato soup.

7. It’s 1/4 cup of sofrito (recipe follows).

8. You need 1/4 tsp of cumin.

9. It’s 1/4 tsp of red pepper flakes.

10. Prepare 1 tbsp of salt.

11. You need 1/4 tsp of black pepper.

12. You need 2 of Bay leaves.

13. It’s 1 tbsp of EVOO.

14. It’s 1 of lime.

15. It’s 4 cups of water.

16. You need of SOFRITO recipe : Blended well.

17. It’s 1 of yellow onion.

18. Prepare 1 of red bell pepper.

19. Prepare 1 of green pepper.

20. You need 1 of bulb of garlic (half a bulb if using elephant garlic).

21. You need 1 of whole bunch of cilantro.

22. It’s 1 of whole bunch of recao (if you can find it).

23. Prepare 1 half of cup of EVOO.

24. Prepare 1 tbsp of salt.

25. You need 1/4 tbsp of black pepper.

26. You need 1 of tspn of Oil of Anato or saffron (substitute with a packet of sazon if necessary).

27. Prepare of Save the rest for future recipes.

Partially mash beans with potato masher.

Commonly eaten soup in Portugal from riverford.co.uk.

Dice the onion and finely chop the garlic.

Wash the kale and remove the stems.

Kale and Chorizo soup step by step

1. Chop kale in short strips, chop potatoes, and slice the chorizo. Smash the 4 cloves of garlic (do not chop this garlic, put in whole)..

2. Pour the EVOO into hot large soup pot. Then the sofrito, bay leaf, garlic, and chorizo. Once that starts sizzling, put in rest of the ingredients: kale, potatoes, roasted red pepper, tomato soup, spices and water. Add salt and pepper if necessary. Let that boil until potatoes and kale are tender..

3. Kale will eventual wilt. Squeeze a little lime and eat with some nice crusty bread. I like to sprinkle a little grated Parmesan over it. Bom Proveito!.

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.

This is a hybrid soup recipe made from two family recipes.

It's a really simple and easy soup, which is spicy and very tasty.

Serve with a crusty bread roll Mix in chorizo, beans and potatoes and then add pork chops to the pot.