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Categories:Viewed: 100 - Published at: 6 years ago
Ingredients
- 2 garlic cloves, minced
- 1 1/2 cups finely chopped onions
- 3/4 cup sliced carrots
- 1/4 cup olive oil
- 1 pound russet (baking) potatoes (about 2 large)
- 4 cups chicken broth
- 3/4 pound Spanish chorizo (cured spicy pork sausage, available at Hispanic markets and some specialty food shops), cut into 1/4-inch pieces
- 3/4 pound kale, stems discarded and the leaves washed well, spun dry, and shredded thin (about 8 cups packed)
- 1 pound red potatoes
Method
- In a kettle cook the garlic, the onions, and the carrot in the oil over moderately low heat, stirring, until the vegetables are softened.
- Add the russet potatoes, peeled and cut into 1-inch pieces, the broth, and 4 cups water, bring the liquid to a boil, and simmer the mixture, covered, for 10 to 15 minutes, or until the potatoes are tender.
- While the potatoes are cooking, in a skillet cook the chorizo over moderate heat, stirring, until it is browned lightly and transfer it with a slotted spoon to paper towels to drain.
- With the slotted spoon transfer the cooked potatoes to a blender, add about 1 1/2 cups of the cooking liquid and puree the mixture until it is smooth.
- Stir the puree into the broth mixture, add the chorizo, the kale, the red potatoes, cut into 1-inch pieces, and salt and pepper to taste, and simmer the soup, covered, for 10 minutes, or until the potatoes are tender.
