1. In a heavy-bottomed soup pot, heat butter over medium-high heat and add onions. Cook for about 8 minutes, stirring frequently, until golden. Add garlic and potatoes; cook another 5 minutes or so. Add stock and simmer for about 20 minutes. 

  2. When the potatoes are very tender, carefully puree with an immersion blender (or in batches in a blender or food processor) and return to pot.

  3. De-stem the kale and place leaves in a couple stacks. Roll each stack up very tightly like a cigar and carefully cut them into as thin of ribbons as you can. Add to pureed soup and return to a simmer, cooking just until the kale is soft, another 5 to 10 minutes. Add salt and pepper to taste.

  4. In a small skillet, heat oil over medium heat. Add sliced chorizo (or paprika) and cook for a few minutes, until it’s rendered some of its red color to the oil. Ladle soup into bowls, drizzle each with some of the oil and top with the chorizo.

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