There is nothing original here, just the chorizo on display. I have made Portuguese Kale Soup before, but this time I simply left all the veggies in tact, and did not puree, along with using a chicken stock for the base. Hubby likes his soup rustic.
We had another blanket of snow on the ground this morning...so its soup time!
Also I have posted a homemade Chorizo recipe on here before, so you simply take the meat and make small disk and grill them to a slight char, then add some to the broth and vegetables to help flavor it. The kale will hold its shape, but cut it into small pieces.
Garnish with more grilled Chorizo pieces when serving, but of course be careful. Mine is a bit spicy, and if your guest are not into that sort of thing, back off using it for the soup base.
Confession, I will be eating soups like this... all year long.
"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
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