Time: 30 min.
Complexity: easily
Servings: 4

This recipe is a quick version of a wonderful soup I made in a Portuguese settlement in New England (Mystic, Connecticut) near the sea. It's perfect for a winter evening. If you're in Mystic and want to buy chorizo ​​for this soup, ask for "cheris" (that's how it's pronounced).

Ingredients:

• 3 peeled and diced low-starch potatoes (such as Yukon Gold)
• 450 g coarsely chopped kale
• 1 cup diced tomatoes
• 450 g diced chorizo ​​sausage (casing removed)
• 2 tbsp. l. olive oil
• 2 medium-sized onions, chopped
• 4-6 chopped garlic cloves
• 2 fresh or dried bay leaves
• Coarse salt and ground black pepper
• 1 liter of chicken broth
• Crispy toasts

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

potato, chickpeas, tomatoes, chorizo ​​sausage, kale, onions, garlic, bay leaf, toasts

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Preparation:

Step 1
• Heat oil in a deep saucepan over medium-high heat. Add the potatoes and onions, cover, and cook for 5 minutes, stirring occasionally.
Step 2
• Add the garlic, bay leaves, and kale to the pot. Cover and cook for 2 minutes. Season with salt and pepper. Add the chickpeas, tomatoes, chorizo, and broth and bring to a boil. Reduce the heat to medium and simmer for another 5-10 minutes, until the potatoes are tender.
  
  Serve the soup with slices of crusty buttered bread.

Votes: 2