Some wonderful news came our way this week: our sweet foster dog Sammy has been adopted! I told her that she is going to live with a wonderful lady and will have a very smiley four-year-old lab as a brother. She’s pretty excited and matched her new lab-brother’s smile with an awkward one of her own:
Us humans, on the other hand, feel bittersweet about it. She’s a great dog and we will miss her very much. We are going to take a couple of weeks off and then we will start fostering another dog through the Humane Society. In order to hold back tears, I’m just going to focus on the recipe for the remainder of this post.
This recipe is definitely weeknight approved. And by that I mean normal weeknight approved, not insomniac, oh-I’d-just-love-to-hover-around-the-kitchen-for-three-hours-after-work approved. The soup takes just under an hour from chopping to ladling into serving bowl, and the majority of the time is inactive.
A couple of tips:
- I didn’t use a ton of spice, but you’ll need to adjust the heat for the chorizo you are using. I’ve tasted varieties that range from very hot to fairly bland. The type of chorizo that I used is right in the middle, so I simply pepped it up with cayenne pepper and paprika. If your chorizo is bland, you’ll want to add other spices (like cumin, oregano, and coriander).
- I recommend using low-sodium chicken broth because chorizo has plenty of salt in it. I actually think I could have omitted the salt entirely, but Husband’s favorite food, I’m convinced, is sea salt.
- Another adjustment that really depends on the chorizo is the need for olive oil. The chorizo that I use is remarkably lean; it doesn’t have enough grease to handle heat. When you start cooking, gradually add in the olive oil so you can gauge whether or not you need the full two tablespoons.
- Make sure to remove the stems from your kale. This is one of those rookie moves that deters new kale-triers from the lovely little green. The stems aren’t tasty, they don’t add a nice crunch or bite, and they kind of taste like twigs. Just stick to leafy kale, I promise.
- Finally, if you are serving this on a work night and you’ve had a long day, I highly suggest a glass of Malbec to accompany the cooking process and, if it’s been a very long day, a second glass to enjoy with the soup.
I actually gave leftovers of this soup to the dogs (I’m kind of a hippie and like feeding them simple human food when I can). Mops picked out the kale, but Sammy ate the entire bowl, in record time. Just another reason we will miss that sweet
garbage disposal dog!
Chorizo, Kale, & Potato Soup
You will need:
- 10 ounces pork chorizo
- 1 medium onion, chopped
- 1 1/2 tbsp. minced fresh garlic
- 2 tbsp. olive oil
- 1 tbsp. red wine vinegar
- 3 cups yellow potatoes, diced (I prefer unpeeled)
- 2 tsp. paprika
- 1 tsp. each salt and pepper
- 1/2 tsp. cayenne pepper (if desired)
- 1 tbsp. dried parsley
- 6 cups low sodium chicken broth
- 4 cups fresh kale, chopped, stems removed
- In a large soup pot, saute chorizo with onion, garlic, and olive oil on medium-high heat until chorizo is cooked through, about ten minutes.
- Stir in vinegar, potatoes, spices, and chicken broth.
- Cook covered on medium-low heat for about thirty minutes, until potatoes have softened.
- Add fresh kale last. Stir and cook uncovered for about ten more minutes, until kale is wilted.
- Serve hot with crusty bread.