End of Summer Kale and Potato Soup
| Servings |
Ingredients
- 1/2 lb baby red potatoes
- 8 oz cured chorizo sausage casings removed and diced (see Note)
- 1 T EVOO
- 1 T unsalted butter
- 1 large onion finely diced
- 3 garlic cloves finely diced
- 3 sprigs fresh thyme
- 1 tsp dried Italian herbs
- 1 tsp red pepper flakes or to taste
- 6 cups low-sodium chicken broth
- 2 bunches kale stemmed and chopped
- 4 ears of corn kernels removed from cobs
- 1 cup half and half or whole milk
- salt and pepper to taste
Ingredients
|
Instructions
- Place the potatoes in a medium pot and cover with cold water. Place the pot over medium-high heat and bring to a boil. Cook until the potatoes are just tender but not completely cooked through, about 5 minutes. Drain.
- Once cool enough to handle, cut or slice the potatoes into desired shape/size.
- Meanwhile, add the chorizo and the olive oil to a large pot over medium heat and cook until the chorizo is crispy. Remove the chorizo from the pan and place on a plate lined with paper towels. Set aside.
- To the drippings, add the butter and once melted, add the onion. Cook for 5 minutes and then add the garlic, thyme, dried herbs, and red pepper flakes. Cook for another few minutes and then stream in the chicken stock.
- Bring to a simmer.
- Add the kale, corn, and reserved chorizo and potatoes to the pot and partially cover. Simmer for 10 minutes or until the kale is wilted and the corn and potatoes are cooked through.
- Add the half-and-half and warm through. Season, to taste, with salt and pepper. Serve warm.
Recipe Notes
Adapted from Yes to the Yolks (www.yestotheyolks.com)