If you follow along with my Friday Menu plans, you may have noticed last week that there was a new soup on there!
Aka: Kale and potato soup with chorizo.
Aka: A bowl of smoky heaven.
Aka: My new favorite soup for fall.
A special ingredient in this recipe caught my eye and I just had to give it a try. Have you ever cooked with chorizo? It is a Spanish sausage of sorts (I'm not going to tell you what part it's made with…) that is infused with spicy goodness. Add in some homegrown new potatoes, a few bunches of chopped homegrown kale, mineral rich chicken stock, smoked paprika, and homegrown dried chilis – and friend, you've got a bone-warming, spicy soup that will blow your socks off.
I know I always say this, but truly, this soup is super easy to make. Because there are such few ingredients, I would recommend using the highest quality ones you can find. It makes a difference.
Ready to put a little spice in your life? Let's do this.
You will need:
– 1 1/2 lbs. of fingerling potatoes
– 1 tablespoon butter, lard, or reserved bacon grease
– 1 1/2 lbs. of high quality chorizo (I used half pork, half beef) removed from casing
– 2 shallots, minced
– 4 garlic cloves, minced
– 3 dried chili peppers, minced
– 5 carrots, peeled and chopped
– 8 cups chicken stock (homemade is best!)
– 2 bunches kale, stems removed and roughly chopped
– 1 1/2 teaspoons smoked paprika
– Salt and pepper to taste
Step One: In a large soup pot, melt the butter, lard, or bacon grease. Then, add in your chorizo and cook it thouroughly. Allow it to hang out in the pot for a little while and release it's spicy goodness. Make sure the chorizo is warmed and cooked all the way through before moving on.
Step Two: While the chorizo is cooking, add the fingerling potatoes to a pot of warm water, bring to a boil, and cook the potatoes until they are fork tender. Strain the potatoes & hang onto them for just a minute. Note: The soup is much prettier with whole potatoes, so try your best to use little ones!
Step Three: After the chorizo is cooked, add in your shallots, carrots, garlic, and chili peppers. Give 'em a stir and allow them to sweat it out a bit in the pot. Maybe five minutes or so.
Step Four: Pour in your chicken broth. Then, gently add in your potatoes. Bring the soup to a simmer and allow it to continue simmering for 15-20 minutes (this allows the flavors to mingle!).
Step Five: Right before serving, throw in your chopped kale and allow it to wilt.
Okay, fine, don't literally throw in your kale – that could get messy. Gently place your kale…that's better.
Step Six: Season to taste with salt and pepper, dish up, drizzle with a little olive oil if you desire, and enjoy!
Super flavorful. Super rich in minerals. Super delicious.
This is the type of soup that must be served with a delicious crusty bread. I'm just warnin' ya – you better have some on hand, because you're going to want to dunk something in this beautiful red broth. Trust me.
And speaking of bread…
…Remember how I said I was thinking about doing a 30 day no-wheat-detox? Well, that ain't happening. Instead, I've succome to the desire for crusty bread and I have been baking baguettes like crazy. And guess what? I'm not even using whole wheat.
I'm using store-bought, organic, unbleached bread flour.
And you know what?
It's amazing. Sorry Sally Fallon & fellow Nourishing Tradition junkies, but it's true.
I've been playing with fermenting the bread, so as to help improve the nutritional black-hole that is non-whole-wheat-flour. I love the depth of flavor & texture that fermentation bring about in bread – it's extraordinary! I'm still perfecting the art of fermentation, and if I know my baking ability this “perfecting” will take quite a while, but in the meantime, I've still been enjoying the unadulterated sin of eating baguettes.
Betcha didn't know I was such a rebel, did ya? And unless I run off with my motorcycle gang or join a protest of sorts, I suppose I'll be back with another mind-blowing post tomorrow…
Happy Caldo Verde making!
For other great meal ideas, no matter what your dietary restrictions, check out the meal planning service I use: Real Plans.