Recipe: Spicy potato and kale soup

Published: Tuesday, Feb. 26, 2013 - 3:39 pm | Page 2D
Last Modified: Thursday, Feb. 28, 2013 - 12:02 pm

Prep time: 15 minutes

Cook time: 22 minutes

Serves 2

Recipe from "Eating Well Serves Two" (The Countryman Press, $24.95, 256 pages) by Jim Romanoff and the test kitchens of Eating Well.


1/4 cup chorizo sausage, casing removed, halved and sliced

1 teaspoon extra-virgin olive oil

1 small onion, chopped

One 14-ounce can reduced- sodium chicken broth

1/3 cup water

1 small russet potato, peeled and sliced

2 cloves garlic, peeled and halved

4 cups kale, ribs removed, thinly sliced

1/8 teaspoon freshly ground pepper, or to taste


Heat a large saucepan over medium heat. Add chorizo; cook, stirring, until browned, about 2 minutes. Transfer the chorizo to a paper towel-lined plate; wipe out the pot.

Heat oil in the pot over medium heat. Add onion; cook, stirring occasionally, until softened, about 2 minutes. Add broth, water, potato and garlic; increase the heat to high and bring to a boil. Reduce to a simmer, cover, and cook, stirring occasionally, until the potato is tender, 6-9 minutes. Lightly mash the potato with a wooden spoon.

Add kale, a handful at a time, waiting until it has wilted before adding more. Adjust heat to maintain a simmer; cook, stirring occasionally, until the kale is tender, about 5 minutes. Add the reserved chorizo, and season with pepper.

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