Ingredients with Measurements:
- 1 pound chistorra sausage, sliced
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups chicken or vegetable broth
- 1 can diced tomatoes, drained
- 1 bunch kale, stems removed and chopped
- 1 can chickpeas, drained and rinsed
- 1 lemon, juiced
- 2 tablespoons olive oil
Special equipment needed:
- Large soup pot
- Immersion blender (optional)
Step-by-step instructions:
1. Heat olive oil in a large soup pot over medium heat.
2. Add sliced chistorra sausage and cook until browned, about 5-7 minutes.
3. Add chopped onion and minced garlic to the pot and cook until softened, about 3-5 minutes.
4. Stir in smoked paprika, cumin, salt, and black pepper.
5. Pour in chicken or vegetable broth and diced tomatoes. Bring to a boil.
6. Reduce heat to low and simmer for 20 minutes.
7. Add chopped kale and chickpeas to the pot and cook for an additional 10 minutes.
8. Remove from heat and use an immersion blender to blend the soup until smooth (optional).
9. Stir in lemon juice and adjust seasoning to taste.
10. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium heat for cooking
Serving size:
Makes 6 servings
Nutritional information:
Calories: 320
Fat: 20g
Carbohydrates: 20g
Protein: 15g
Fiber: 6g
Substitutions for ingredients:
- Chistorra sausage can be substituted with any spicy sausage of your choice.
- Kale can be substituted with spinach or Swiss chard.
- Chickpeas can be substituted with white beans or lentils.
Variations:
- Add diced potatoes or sweet potatoes for a heartier soup.
- Use vegetable broth and omit the sausage for a vegetarian version.
- Top with croutons or grated Parmesan cheese for added texture and flavor.
Tips and tricks:
- If you don't have an immersion blender, you can use a regular blender to blend the soup in batches.
- Adjust the seasoning to your taste. You can add more smoked paprika or cumin for a stronger flavor.
- Squeeze fresh lemon juice over the soup just before serving for a bright, fresh flavor.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve soup in individual bowls and garnish with a drizzle of olive oil and a sprinkle of smoked paprika.
Garnishes:
- Croutons
- Grated Parmesan cheese
- Fresh herbs (parsley, cilantro, or basil)
Pairings:
- Crusty bread
- Grilled cheese sandwich
- Salad
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to cook the sausage thoroughly before adding other ingredients to the pot.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Chistorra sausage is a type of cured sausage from the Basque region of Spain. It is made with pork, paprika, and garlic, and has a spicy flavor.
Flavor profiles:
Spicy, smoky, savory
Serving suggestions:
Serve hot with crusty bread or a grilled cheese sandwich.
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