Joe is a soup connoisseur. If he could eat soup for every meal, he would. This is a good thing, because quick and easy soups can be thrown together from whatever is in the produce drawer and fridge.
Out of the myriad soups that I've made, Joe and I have a clear favorite*. (*Favorite soup that I make. I'm not going to try to compete with his grandmothers and mother.)
Kale, Chorizo, Potato Soup
1 bunch kale, stems removed, chopped in bite size pieces
1 medium sized leek, washed, cut in half length-wise and sliced into
1/4 inch pieces
1 package Chorizo (usually they're about 1 lb, buy the "good" Chorizo if there
are several varieties, I've made this with several types and the quality really
does make a difference - the Chorizo is the major flavor in the broth)
1.5 lbs of potatoes (I prefer red skin), with blemishes removed (but not skin),
cut up like you are making mashed potatoes
8 cups chicken stock (I use the Swanson's low sodium)
extra virgin olive oil (EVOO)
Prick the sausages and simmer them in a pan for 15 min. with enough water to
cover them. Drain the sausages and cut into thin slices.
Cook the potatoes until they are tender. Drain and put in bowl. Use a masher to
smoosh some of the potatoes, but leave some as larger chunks.
In a soup pot, sautee the leeks in about a tablespoon of EVOO until tender. Add
the chicken stock and bring it to a simmer. Add the kale and Chorizo. Simmer
for 5 minutes. Add the potato chunks/mush and simmer 20 minutes. Add black
pepper and cayenne to taste.
Serve steaming hot with some good crusty bread and a salad.
To me, this is the perfect winter soup. The spicy chorizo plus chicken stock plus kale tastes and feels like it can fight off any cold. Last time I made this, Joe suggested adding some cut up cooked turnips to the soup. I think the slightly peppery flavor of turnips would make an EXCELLENT addition!