Potatoes can be used either for flavoring or as a thickening agent. This soup uses potatoes as a thickening agent, as the peppers, kale and chorizo easily dominate. In my opinion, it’s easily a winter soup yet uses no cream.
We won’t hold the lack of cream against this recipe.
I liked this dish, but Tara came out against it. The lack of potato taste was mentioned as one of the reasons for the negative reaction. However, if you like spicy, this dish is one that should be tried.
- 3 links chorizo sausage
- 1 1/2 lbs red potatoes, skinned and cut into 1″ pieces
- 8 cups chicken stock
- 1/2 lb Kale, chopped
- cayenne pepper, to taste
- 1 tsp ground bloack pepper
- 12 slices french bread, toasted
Pierce the sausages and place them in a skillet. Add just enough water to the skillet that the chorizo is barely covered. Bring the water to a simmer (185 degrees F). Cover the skillet with a well fitting lid, and cook for 15 minutes. Remove from the skillet, and slice into 1/2″ pieces. Set aside.
In a large pot, bring water to a boil. Add potatoes and cook those for 15-17 minutes. Drain, saving about a ladle-ful of the water. Mash the potatoes well, and add a little of the saved water and stir into a paste. Add more water if needed. Set aside.
In a large stock pot, bring the chicken stock to a rolling boil. Add the chopped kale and slices of sausages and lower the heat, bringing the water to a simmer. Cook for 5 minutes.
Stir in potato paste slowly, until all has been used. Simmer for another 20 minutes. Add the ground pepper and cayenne and stir in well.
Place a slice or two of the toasted bread into the soup dish. Ladle soup over top. Serve.