What do three links of semi-freezer burned chorizo links, 2 stalks of semi-frozen celery (darn fridge controls,) a huge bag of kale that I bought for no reason, and a couple of past-their-prime potatoes have in common?
I can't believe it's not obvious. Seriously.
They're now soup! (and darned good soup, if I do say so myself) I love making something edible out of things that I might have otherwise thrown away. Not only does it save me from feeling guilty about being wasteful, it makes me feel like an artist, that special kind of someone who can make a silk purse out of a sow's ear, so to speak.
OK... enough, I know. On with the recipe.
The inspiration for this recipe came from a post at Epicurious. I changed up the technique a bit, but most of the ingredients are the same. I really, really like the stew-like quality of this soup, and the fact that its thickness comes from the pureed potatoes instead of a flour/gravy background.
Chorizo, Kale and Potato Soup
3 links of chorizo (yours need not be suffering from freezer burn) casings removed, then sliced into 1/2 inch pieces.
2 Tbsp olive oil
1 onion, diced
2 stalks celery, diced (again, yours doesn't have to be semi-frozen...lol)
2 carrots, peeled and diced
salt and pepper
2 cloves garlic, minced
1 pound russet (baking) potatoes, peeled and diced into 1 inch cubes
2 quarts chicken broth
1/2-3/4 pound of kale
1 pound red potatoes, scrubbed well, cut into 1 inch cubes
In soup pot, heat olive oil, then saute chorizo pieces until nicely browned and cooked through. Remove from pan to paper towel.
To the soup pot, add onion, celery and carrots. Season with salt and pepper and saute until veggies have softened, approximately 5-7 minutes. (make sure you scrape up all those little bits leftover from the chorizo) Add garlic and saute for another minute or two. Add broth and russet potatoes and bring to a boil. Season generously with salt, then reduce heat to simmer, cover, and simmer until potatoes are tender, approximately 10-15 minutes.
Working in batches, transfer potato pieces to your blender. Add a bit of the broth from the pot, and puree until smooth. Add puree back to the soup pot.
Bring soup back to a boil and add in red potatoes and kale. Season again with salt and pepper, reduce heat, cover pot and simmer until potatoes are tender. You may need to add a bit more broth or water at this point, depending on how thick you want your soup.
Add the chorizo pieces and heat through.