Friday, November 18, 2011

Sweet Potato, Kale and Chorizo Soup

I spent three hours doing yard work today and really tried to make a dent in the thick blanket of leaves surrounding our home. After three hours, I was sore, hungry, and ready for some lunch. After lunch, I looked out the window and the yard looked exactly the same! It looked as if I hadn't done any yard work at all. Argh, I need one of those sit-on tractor mower thingies to pick up the leaves. I probably am not allowed to buy one if I call them "tractor mower thingies".

Good thing a hearty soup was waiting for me. I made this soup to use up my supply of kale. I bought some Lacinato kale on sale at WholeFoods and it sat in my fridge forgotten. I scrambled to find a new recipe to try before it ended up in the compost. This recipe sounded different and delicious. I have never made soup with sweet potato or lacinato kale so I was pleasantly surprised with how hearty it was. Definitely recommend it after a long day of yardwork.

Mr. Yoshi loves rolling in the leaves.
Sweet Potato, Kale and Chorizo Soup
Adapted from and Bon Appetit
2 tablespoons olive oil
1 10 oz fully cooked, smoked chorizo link, sliced in 1/4 inch thick pieces
2 large onions, chopped
2 cloves of garlic, minced
2 large red skinned sweet potatoes (yams), peeled and cubed
2 white-skinned potato, peeled and cubed
6 cups chicken broth
4 cups chopped lacinato kale or any kind of leafy greens you would like to use
salt and pepper

Heat olive oil in a large pot. Add chorizo and saute until brown. Remove chorizo and place on paper towels to drain. Add onions and garlic to pot and saute until translucent. Add potatoes and cook until beginning to soften, stirring often. Add broth and bring to a boil. Turn down heat, simmer until potatoes cooked, about 20 minutes. Using an emulsion blender, puree soup until smooth. Add chorizo and kale and simmer until kale is cooked, about 10 minutes. Season with salt and pepper. Pour into bowls and serve. 

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