Kale and Potato Soup with Chorizo (Caldo Verde)
December 15, 2011 § 1 Comment
1 year ago, today: Double Chocolate, Double Peppermint Cookies
Kale and Potato Soup with Chorizo (Caldo Verde):
serves 4-6
– 1 tbsp butter
– 2 shallots
– 1 clove garlic
– 1 lb yukon gold potatoes, sliced thin
– 5 cups stock
– 1/4 lb chorizo, sliced thin
– 2 bunches kale, chiffonde
– salt & pepper
Melt butter in a heavy bottomed pot. Saute shallots and garlic until soft and aromatic. Add potatoes and stock, bring to a boil and down to a simmer until the potatoes are completely tender. Use a potato masher to coarsely mash the potatoes (alternatively, run it through a food mill or blend it briefly). Add the chorizo and stir in the kale to wilt. Cook 3-5 minutes longer, or until the kale is tender. Season with salt and pepper to taste).
Nico's Tiny Kitchen 
i'd like to eat a bowl of this right now! it looks delicious and i'd consider it a great success in terms of the dark days challenge. some things, like spices, you just aren't ever going to find locally. and it wouldn't be hard to replace that stock with chicken stock from local birds. also, i'm really excited about the new winter market at psu. i love hillsdale but am looking forward to another option if its an 'off weekend' at hillsdale.