sunday’s soups… spanish-inspired kale and potato chowder
one of the things i love most about my parent’s house in cincy is the back stair case. this may seem like a random space to call my favorite, but it is hands down the best place to be when cooking is going on in the kitchen. quite simply, it is the secret little spot where every culinary perfume eminating from the kitchen gets trapped at the top of the stairs. in a word, paradise!
when i made this soup yesterday, the smell of the chorizo and onion was intoxicating, just like my parent’s staircase. i knew that had tomas been in the house with me, the soup never would have been made because he would have eaten the chorizo straight out of the pan.
luckily for this post’s sake, he was not home and it did get made. tomas found this recipe in seattle’s publication of the magazine edible. the current volume out of shelves had an article called “ode to an oyster” so i just had to buy it for tomas when i saw it at whole foods last week. if i have failed to mention this in the past, tomas is an oyster fanatic, and that would be putting it lightly. as he flipped through the magazine, he found a soup recipe that he asked me to make, and here are the results.
the soup is a spanish inspired delight that resembles a chowder in its consistency. it had incredible flavor, due mainly to the chorizo, which along with the paprika gives it its rich color. this is a great winter soup, especially on days like today, where in seattle we had about 3inches of snow fall (the city is freaking out, it’s hilarious!).
taken from edibleSEATTLE
1lb spicy or milk pork chorizo, casings removed
1 medium sweet onion, chopped
2 cloves garlic, minced
1/2 t spanish paprika
2 1/2 cups chicken broth
1 1/2 lb red-skinned potatoes, chopped into 1/2″ pieces
1 small bunch red or green kale, chopped
1/2 cup heavy cream
heat a large soup pot over medium heat. when hot, crumble the chorizo into the pan into small pieces. cook undisturbed for 2 minutes, then stir for an additional 2-3 minutes, breaking up any larger pieces until almost browned on all sides. add the onion to the pan, season with salt and pepper, and cook for five minutes, or until soft, regulating the stove’s heat as necessary if the stuff on the bottom of the pan beings to get too dark. stir in the garlic and paprika, cook for 2 minutes, and then add the broth and potatoes. bring the soup up to a simmer and cook for 10-15 minutes, or until the potatoes are soft. add the kae and cream and simmer another 10 minutes. season and taste with salt and pepper, and serve hot.