Categories: Soup

Ingredients

• 2 tbsp. olive oil
• 1 lb. hot cured Spanish chorizo, cut into 1/4-inch thick rounds
• 1 cup chopped yellow onion
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp. minced garlic
• 3 cups diced peeled russet potatoes
• 3 1/2 quarts Rich Chicken Stock (see recipe)
• 2 bunches red or green-leaf kale, washed well and stemmed
• 1/4 cup parsley leaves
• 3 bay leaves
• 2 sprigs fresh thyme
• Crushed red pepper, to taste
• 1/4 cup fresh mint chiffonade

Directions

1. In a large pot, heat the oil over medium-high heat. When hot, add the chorizo and onion and season with the salt and pepper. Cook, stirring a few times, until the onion begins to soften, 3-5 minutes. Add the garlic, potatoes, and 3 quarts of the stock. Bring to a simmer and cook for 5 minutes.

2. Meanwhile, roughly chop the kale. Put 3 cups in a blender and the remaining in the soup pot. Add the remaining 2 cups stock and the parsley to the blender and blend into a smooth, juice-like puree. Set aside.

3. Add the bay leaves, thyme, and crushed red pepper to the soup, and continue to simmer until the potatoes are tender, about 15 minutes longer, then stir in the kale puree and cook for another 10 minutes.

4. Remove from the heat and stir in the mint chiffonade. Serve the soup in large bowls with crusty bread.

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