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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Chorizo, cabbage, and kale simmer together for layers of flavor in this hearty, cool-weather soup created by Eugene P. Baumann. Ingredients:
1 pound firm chorizo sausage |
1 onion (about 8 oz.), peeled and chopped |
1 clove garlic, peeled and minced |
10 cup fat-skimmed chicken broth |
2 cups fat-skimmed beef broth |
3 1/2 pounds thin-skinned potatoes, peeled and diced (1/2 in.) |
1 carrot (about 5 oz.), peeled and diced (1/2 in.) |
about 1/4 teaspoon salt |
about 1/4 teaspoon pepper |
3/4 pound kale |
5 cups shredded cabbage (about half of a 1-lb. head) |
Directions:
1. Cut chorizo into 1/4-inch-thick slices. In a 6- to 8-quart pan over medium-high heat, stir chorizo often until lightly browned, about 10 minutes. With a slotted spoon, transfer to towels to drain. Spoon out and discard all but 1 tablespoon fat in pan.
2. Add onion and garlic to pan and stir often until limp, about 5 minutes. Return chorizo to pan and add chicken and beef broth, potatoes, carrot, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover and bring to a boil over high heat; reduce heat and simmer, uncovered, until potatoes and carrot are tender when pierced, about 15 minutes.
3. Meanwhile, rinse and drain kale. Cut out and discard tough center ribs; chop leaves crosswise into 1/4-inch-wide slices. Add kale and cabbage to soup and stir occasionally until tender to bite, 8 to 10 minutes. Add salt and pepper to taste.
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