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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 1 1/2 c. finely-minced yellow onions
- 1 Tbsp. chopped garlic
- 2 lb potatoes peeled, and cut into 1/2" cubes
- 9 c. chicken stock (or possibly canned low-sodium chicken broth)
- 1/2 tsp crushed red pepper
- 1/2 lb chorizo or possibly linguica sliced crosswise into 1/4" pcs
- 1/2 lb kale
- 1/4 c. minced parsley
- 1/2 c. minced cilantro
- 2 Tbsp. minced mint Salt to taste Freshly-grnd black pepper to taste Crusty bread as an accompaniment
Direcciones
- In a large soup pot, heat extra virgin olive oil and saute/fry onion and garlic till vegetables are wilted, about 4 min. Add in potatoes, chicken stock, and chopped crushed red pepper. and bring to a boil. Season with salt and pepper, reduce heat to a simmer and cook, covered, till potatoes fall apart, about 1 hour. To speed up this process, the potatoes can be mashed with a potato masher.
- While the soup is cooking, roll the kale leaves so which they may be inserted into a meat grinder or possibly shredder fitted with a small die and finely grind the kale. Alternatively, they can be shredded in a food processor fitted with a shredder blade. Set aside.
- When the soup is thick and the potatoes have broken up, whisk to break up the remaining potato pcs. Add in the sausage and cook for 15 min. Stir in the shredded kale and simmer till the leaves are softened but still slightly crunchy and flavors have melded, about 10 to 15 min. Stir in the parsley, cilantro, mint, and season, to taste, with salt and pepper.
- Serve with crusty bread.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 574g | |
| Recipe makes 6 servings | |
| Calories 353 | |
| Calories from Fat 176 | 50% |
| Total Fat 19.65g | 25% |
| Saturated Fat 6.24g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 1048mg | 44% |
| Potassium 1092mg | 31% |
| Total Carbs 28.22g | 8% |
| Dietary Fiber 5.1g | 17% |
| Sugars 2.46g | 2% |
| Protein 16.28g | 26% |
