Tuesday, December 15, 2009

Potato Soup with Kale

I really like kale in soup, but was ready for a change from my normal minestrone/Italian soup version. I was delighted to stumble upon this version for which I had all the ingredients and was not very time consuming to prep (it does simmer for an hour, but you can basically ignore it during that hour.

The family enjoyed it--especially the croutons for the top (the cubed bread sauted in olive oil). I'll be making this one again. This serves 6 adults.

Potato Soup with Kale
from Bon Appetit

5 T olive oil
1 large onion, chopped
5 - 8 oz fully cooked Spanish chorizo, casings removed if necessary, chopped
1 - 2 t smoked paprika
1 1 /2 lbs potatoes, cut into 1/4" slices
8 c chicken broth (or a broth/water combination)
1 bunch kale (1 - 1 1/2 lbs), stemmed and torn into small pieces
3 c 1/2"-cubed rustic bread

Heat 3 T olive oil in a large pot over medium heat. Add onion, cook until translucent, about 8 minutes. Add chorizo and paprika and cook, stirring constantly, for 1 minute. Add potatoes and broth and bring to a boil. Add kale; stir until wilted and soup returns to a boil. Reduce heat to low, cover, and simmer for one hour, stirring occasionally. (Can make this ahead, just rewarm before serving).

Meanwhile, heat 2 T oil in large skillet over medium heat. Add bread cubes and saute until golden and crispy, about 10 minutes, stirring occasionally. Sprinkle with salt and pepper.

To serve, place soup in bowls and top with croutons.

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