We are obsessed with Iberian cuisine - largely because of the amazing way it pairs cured pork and potatoes. Whether it's dipping patatos bravas in the fat of fried chorizo, or eating a piece of Serrano ham with tortilla espanol, we can't get enough! One of our go-to soups is based on this perfect paring: Portuguese Kale soup. A yummy combination of chorizo, potatoes, kale and stock makes it a simple hearty soup that's as rich as a stew but made in a fraction of the time.
A major craving for this soup washed over us as soon as we saw the first post-frost kale at the market. It's unique sweetness is the perfect counterpart to spicy pork. We grabbed a few bunches from Windfall Farms along with some of Flying Pigs' impeccably seasoned chorizo (smoky, spicy, and lots of cumin) and potatoes from Berried Treasures. With a little time spent chopping, and an hour of simmering we had two bowls full of silky, rich soup with enough left over to last for a week of lunches.
Portuguese Kale Soup
+ 2 garlic cloves, minced
+ 1 1/2 cups onions, chopped
+ 3/4 cup carrots, chopped
+ 1/4 cup olive oil
+ 1 pound russet potatoes, peeled and cut into 1-inch pieces
+ 4 cups chicken broth
+ 3/4 pound chorizo cut into 1/4-inch pieces
+ 1/4 pound kale, cut into 1 1/2-inch strips
+ 1 pound red potatoes, cut into 1-inch pieces
1. In a heavy pot, brown the chorizo then put aside.
2. In the remaining fat at the bottom of the pot saute the garlic, onions, and carrots over moderately low heat. Stirring occasionally until the vegetables are softened.
3. Add the russet potatoes, broth, and 4 cups water to the pot. Bring the liquid to a boil and simmer the mixture, covered, for 10 to 15 minutes, or until the potatoes are tender.
4. With the slotted spoon transfer the cooked potatoes to a blender with 1 1/2 cups of the cooking liquid. Purée the mixture until it is smooth. Stir the purée back into the pot, add the chorizo, kale, red potatoes and salt and pepper to taste.
5. Simmer the soup, covered, for 10 minutes, or until the potatoes are tender.