It’s about 99 degrees today… so why in the world am I making soup? That’s just crazy…
Well… I can tell you that the inspiration was the beautiful green kale or maybe I can say that I miss the smell of chorizo, that smell that always reminds me of Spain or that chorizo and potato goes real well together…
Or perhaps I can start talking about all the great health benefits kale has to offer… but the truth is that I have three 10 ounces bags of kale in the fridge that I need to use real soon.
So here I am making this tasty soup… and hoping for lower temperatures.
Adapted from Bon Appétit, March 2008
- 3 tablespoons olive oil, divided
- 1 large onion, chopped (about 2 cups)
- 8 ounces fully cooked smoked Spanish chorizo, casing removed if necessary, chopped
- 2 teaspoons spanish paprika
- 1 1/2 pounds russet potatoes, peeled, cut into 1/4-inch-thick slices
- 8 cups low-salt chicken broth
- 10 ounces kale, stemmed, torn into small pieces
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.