Kale Chorizo Broth Recipes

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KALE & CHORIZO BROTH



Kale & chorizo broth image

A meaty stew with a holiday feel that will make you dream of Spain

Provided by Barney Desmazery

Categories     Lunch, Soup

Time 45m

Number Of Ingredients 7

3 tbsp olive oil
2 onions , finely chopped
4 garlic cloves , crushed
2-3 cooking chorizo sausages, sliced
4 large potatoes
1 ½l chicken stock
200g curly kale , finely shredded

Steps:

  • Heat 2 tbsp of the oil in a large saucepan. Add the onions, garlic and chorizo, then cook for 5 mins until soft. Throw in the potatoes and cook for a few mins more. Pour in the stock, season and bring to the boil. Cook everything for 10 mins until the potatoes are on the brink of collapse.
  • Use a masher to squash the potatoes into the soup, then bring back to the boil. Add the kale and cook for 5 mins until tender. Ladle the soup into bowls, then serve drizzled with the remaining olive oil.

Nutrition Facts : Calories 314 calories, Fat 14 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 1.7 milligram of sodium

POTATO SOUP WITH KALE AND CHORIZO



Potato Soup with Kale and Chorizo image

Provided by Roy Finamore

Categories     Soup/Stew     Potato     High Fiber     Lunch     Sausage     Spice     Kale     Winter     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Diabetes-Friendly

Yield Makes 6 servings

Number Of Ingredients 8

5 tablespoons olive oil, divided
1 large onion, chopped (about 2 cups)
8 ounces fully cooked smoked Spanish chorizo or hot Calabrese salami, casing removed if necessary, chopped
2 teaspoons smoked paprika*
1 1/2 pounds russet potatoes, peeled, cut into 1/4-inch-thick slices
8 cups low-salt chicken broth
1 1/2 pounds kale, stemmed, torn into small pieces (about 16 cups lightly packed)
3 cups 1/2-inch cubes rustic bread

Steps:

  • Heat 3 tablespoons oil in large pot over medium heat. Add onion; cook until translucent, about 8 minutes. Add chorizo and paprika; stir 1 minute. Add potatoes and broth. Increase heat and bring to boil. Add kale; stir until wilted and soup returns to boil. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally. DO AHEAD: Can be made 1 day ahead. Refrigerate uncovered until cool, then cover and chill. Rewarm before serving.
  • Meanwhile, heat 2 tablespoons oil in large skillet over medium heat. Add bread cubes and sauté until golden, about 10 minutes. Sprinkle croutons with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
  • Divide soup among bowls. Top with croutons and serve.
  • *Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.

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