Ingredients with Measurements:
- 1 pound chouriço sausage, sliced
- 1 large onion, chopped
- 4 cloves garlic, minced
- 6 cups chicken broth
- 2 cups water
- 2 cups chopped kale
- 2 cups diced potatoes
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- 2 tablespoons olive oil
Special equipment needed:
- Large pot
Step-by-step instructions:
1. In a large pot, heat olive oil over medium heat. Add sliced chouriço and cook until browned, about 5 minutes.
2. Add chopped onion and minced garlic to the pot and cook until onion is translucent, about 5 minutes.
3. Add chicken broth, water, chopped kale, diced potatoes, diced tomatoes, paprika, salt, black pepper, and bay leaf to the pot. Stir to combine.
4. Bring the soup to a boil, then reduce heat to low and simmer for 30 minutes, or until the potatoes are tender.
5. Remove the bay leaf and discard.
6. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium heat for cooking chouriço, low heat for simmering soup
Serving size:
6 servings
Nutritional information:
Calories: 360
Fat: 23g
Carbohydrates: 15g
Protein: 23g
Substitutions for ingredients:
- Chouriço sausage can be substituted with linguica or spicy Italian sausage.
- Chicken broth can be substituted with vegetable broth.
- Kale can be substituted with spinach or collard greens.
- Potatoes can be substituted with sweet potatoes or turnips.
Variations:
- Add cooked white beans or chickpeas for extra protein.
- Add diced carrots or celery for extra vegetables.
- Add a splash of red wine vinegar for a tangy flavor.
Tips and tricks:
- To make the soup thicker, mash some of the potatoes with a fork.
- For a spicier soup, add a pinch of red pepper flakes.
- If the soup is too salty, add a splash of lemon juice to balance the flavors.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve soup in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
Garnish soup with a dollop of sour cream or a sprinkle of grated Parmesan cheese.
Pairings:
Serve soup with crusty bread or a side salad.
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water.
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure the chouriço sausage is fully cooked before adding it to the soup.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Chouriço and kale soup is a traditional Portuguese dish that originated in the northern region of the country.
Flavor profiles:
Savory, smoky, spicy, and slightly tangy.
Serving suggestions:
Serve soup as a main course for lunch or dinner.
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Region: Portuguese