Green Soup with Chorizo

Green Soup with Chorizo

1h

This Green Soup with Chorizo is definitely some comfort food! A type of dish that will warm you up on colder days or when you are looking for something more comforting. This recipe was inspired by Portuguese cuisine, but with memories of some stews the chef had eaten while living in Spain, where it was very common to eat stews with potatoes, chorizo or accompanied by good bread. It is a very versatile recipe that can be served as a starter, main course, or as a base for other elements, such as fish, seafood and pork. Instead of chorizo, ​​you can use smoked pork sausage or mushrooms for a vegetarian version. The chicken stock can also be replaced with other kinds of broth and the kale can be replaced with other green leaves, such as cabbage and arugula.

  • Roughly slice 5 garlic cloves

  • Trim, peel, and roughly chop 2 onions

  • Trim, peel, and medium dice 1 potato. Place it in a recipient with water to prevent browning

  • Slice 150g of chorizo

  • Add ¼cup of extra virgin olive oil to a pan over medium heat, and warm it up

  • Add the sliced chorizo and fry until slightly crispy and golden brown

  • Add the sliced garlic and cook until golden brown

  • Add the chopped onions and cook until they start to soften

  • Add tsp of sweet paprika and stir

  • Add the drained potatoes and 1L of chicken broth. Stir it and let it simmer for 30m until it reduces by ½

  • Fill a pan with water and bring it to a boil

  • Pick the leaves out of 1 bunch of green kale

  • Prepare an ice bath

  • Add salt to taste to the boiling water

  • Boil the kale leaves for 1m until light green, and transfer them immediately to the ice bath

  • Squeeze the leaves to remove all excess water and place them in another container

  • Transfer the reduced vegetables and chorizo soup to the cup of a blender

  • Blend on maximum speed until smooth

  • Add the blanched kale and 1 cup of heavy cream

  • Blend on maximum speed until homogenous and creamy

  • Transfer the mixture to a pan over medium heat. Add more chicken stock until you obtain the desired texture

  • Adjust seasoning with salt and texture with more chicken stock if it still is too thick. Mix and cook until it starts to boil. Turn off the heat

  • Plate the soup into individual bowls

  • Drizzle some extra virgin olive oil and garnish with watercress to taste

  • Serve it with toasted slices of focaccia. The green soup with chorizo is ready

  • Dip the bread into the soup and enjoy!

Yield 4 people

  • Chorizo

    Chorizo

    150g
  • Green Kale

    Green Kale

    1 bunch
  • Watercress

    Watercress

    to taste
  • Potato

    Potato

    1
  • Garlic

    Garlic

    5 cloves
  • Onion

    Onion

    2
  • Sweet Paprika

    Sweet Paprika

    tsp
  • Focaccia

    Toasted Focaccia

    4 slices
  • Chicken Stock

    Chicken Stock

    1.5L
  • Heavy Cream

    Heavy Cream

    1 cup
  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    ¼ cup
  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    to taste
  • Salt

    Salt

    to taste
  • Ice Cube

    Ice Cube

    as needed
  • Water

    Water

    as needed

Sous AI