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Ingredientes
- 2 x garlic cloves chopped
- 1Â 1/2 c. finely minced onions
- 3/4 c. sliced carrots
- 1/4 c. extra virgin olive oil
- 1 lb russet (baking) potatoes (about 2 large)
- 4 c. chicken broth
- 3/4 lb Spanish chorizo (cured spicy pork sausage, available at Hispanic markets and some specialty food shops), cut into 1/4-inch pcs
- 3/4 lb kale stems discarded and the leaves washed well, spun dry, and shredded thin (about 8 c. packed)
- 1 lb red potatoes
Direcciones
- In a kettle cook the garlic, the onions, and the carrot in the oil over moderately low heat, stirring, till the vegetables are softened. Add in the
- russet potatoes, peeled and cut into 1-inch pcs, the broth, and 4 c. water, bring the liquid to a boil, and simmer the mix, covered, for 10
- to 15 min, or possibly till the potatoes are tender. While the potatoes are cooking, in a skillet cook the chorizo over moderate heat, stirring, till
- it is browned lightly and transfer it with a slotted spoon to paper towels
- to drain. With the slotted spoon transfer the cooked potatoes to a blender, add in about 1 1/2 c. of the cooking liquid and purée the mix till it is smooth. Stir the purée into the broth mix,
- add in the chorizo, the kale, the red potatoes, cut into 1-inch pcs, and salt and pepper to taste, and simmer the soup, covered, for 10 min, or possibly
- till the potatoes are tender.
- Makes about 10 c., serving 8 to 10.
