EXALTED KALE AND CHORIZO SOUP 2 tablespoons olive oil 1 1/2 pounds chorizo sausage, sliced in 1/2 inch slices 1 cup onions, chopped 2 tablespoons garlic, minced 2 large white potatoes, peeled and diced 3 quarts chicken stock 4 cups rinsed and stemmed kale, cut into 1 inch strips 2 bay leaves 1/4 teaspoon dried thyme 1 pinch crushed red pepper 1/4 cup parsley, finely chopped 6 tablespoons fresh mint chiffonade 1 small loaf of crusty bread In a large stockpot, heat the olive oil. When the oil is hot, add the chorizo and onions. Sauté the mixture for 2 minutes. Add the garlic and potatoes and cook for 2 minutes, stirring occasionally. Add the stock and kale and bring the liquid up to a boil. Stir in the bay leaves, thyme and crushed red pepper. Season with salt and pepper. Reduce the heat to a simmer and cook until the potatoes are fork tender, about 30 minutes. Remove from the heat and skim off any fat. Stir in the parsley. Ladle the soup into shallow bowls and garnish with the fresh mint. Serve the soup with a crusty bread. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
