Simple Cooking: Kale and Chorizo Soup

By Anthony Todd in Food on Apr 9, 2008 4:30PM

Here’s one last good soup to take you on into summer. It’s a great spring soup, with a light spicy broth and lots of greens. Best of all, it only takes about 40 minutes to make. Known as caldo verde, this is considered by many to be the Portugese national dish. We say: Put us on the next boat to Lisbon!

Kale and Chorizo Soup (Caldo Verde)

2 Tbsp Olive Oil
3 cloves Garlic, chopped
1 Onion, chopped
2 Idaho or Yukon Gold Potatoes, chopped
2 links (about 1/3 lb) spicy Chorizo sausage, chopped
3/4 lb Kale
2 cups Chicken Stock
6 cups Water

Heat the oil in a large, heavy pot over medium-high heat. Sauté the garlic and onions for 3-4 minutes. Add the potatoes and fry for 4 minutes. Then add the stock and water (and some salt, if needed) and bring to a boil. Simmer for about 15 minutes. Add the chorizo and cook for about 5 minutes. Add the kale and simmer until tender, about 3 minutes. Serve with lots of crusty bread.

This soup can serve easily as a main course for 3-4 people, or as an appetizer for 6-8. Get the most flavorful chorizo you can find, as it is going to be the primary flavoring agent for the broth. Don’t be afraid to add salt, especially if your stock isn’t very salty to begin with – the salt will bring out the bitter, earthy flavor of the kale. Never cooked with kale before? This is a great recipe to start on, as kale doesn’t turn to a slimy mess like some other greens when boiled.