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Kale arrived in our produce delivery. I’d never had Kale before. Looking at recipes, potatoes seemed to be Kale’s most popular accompaniment. I decided to make a soup. In the end the flavors/consistency turned out to be a cross between a minestrone and tortilla soup. The kale had a unique taste. The soup was a bit spicy from the chorizo (but not hot) and smokey from the paprika.
We followed the online suggestions to add more onion and cut the amount of Kale. I think adding chicken would be good next time.
Don’t skimp on the croutons. The salty crunch really made the dish. The method for making croutons at our house is to cut up some sourdough then sprinkle with olive oil and garlic salt and bake for 7-10 minutes. It was a light and hearty winter soup.
Filed under: RECIPES, Starters & Soups | Tagged: Bon Appétit, cooking, food, March 2008, Potato Soup with Kale and Chorizo, RECIPES |
Bay Area Foodie 
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