Kale Soup

Hey guys!!! I haven’t done hardly anything cooking in what seems like forever, so I figured that I would do something that wasn’t baking for a change. I completely forgot about taking pictures, because I was sick and didn’t feel very good, so it didn’t even pass through my mind that I should have taken pictures until after the soup was same as gone. So without further ado, let’s get to the recipe!

This recipe is from the cookbook Trisha’s Table by the way. You can also find the recipe online at http://www.foodnetwork.com/recipes/trisha-yearwood/kale-soup, but the recipe is not the exact same, so I would recommend just using the recipe I put on here, rather than using the recipe from the website.

Anyway… NOW let’s get to the recipe!

Ingredients:

  • 2 tbsp. olive oil
  • 1 lb. pork chorizo, broken into 1/2-inch pieces
  • 8 cups chicken stock
  • 2 cups Yukon gold potatoes, cubed
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 lb. kale, de-stemmed and chosen into 1-inch pieces
  • 1/2 cup grated Parmesan cheese
  • salt and freshly ground black pepper

Here I am going to share with you a couple of little tips, this recipe calls for a stock pot, but you don’t need to use a huge one! I made that mistake, and the soup only filled up about half of the pot, but at least I didn’t have a chance of it boiling over! Also, use your hands to tear the kale instead of a knife, it works a lot better!

Directions:

  1. in a large stockpot over medium heat, heat the oil until shimmering, about 2 minutes.     (Here is another little tip, open a window before the next step, otherwise your smoke alarm might go off. Don’t worry, nothing is going to catch on fire, but your smoke alarm will think differently :))
  2. Add the chorizo and heat through, 5 to 7 minutes
  3. Add the chicken stock, potatoes, onion, and garlic, and simmer for 20 to 25 minutes, or until the potatoes are fork tender.
  4. Reduce the heat to low, add the kale, and cover. Cook until the kale wilts, 7 to 10 minutes
  5. uncover, add the parmesan cheese, and heat through for about 5 more minutes. Season with salt and pepper to taste.

Note: Chorizo is spicy as it is, so if you are sensitive to spicy foods, I would not recommend adding pepper to your soup

So there you go! An amazing kale soup recipe, that is very simple, and delicious to make! I hope that you guys enjoyed, and comment down below what you thought of this recipe if you tried it!

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