TasteTailor

Table

Grid

Image	Name	Qty	Metric	Price
	onion	0.5	larges	None
	carrots	3.0		None
	garlic cloves	3.0		None
	potatoes	4.0	larges	None
	chorizo links	2.0		None
	chicken stock and 2 cups of water	960.0	milliliters	None
	kale	1.0	bunch	None
	of water and 2 packets of chicken boullion	236.588	milliliters	None
	pepper flakes	4.0	servings	None
	salt and pepper	4.0	servings	None

onion

Qty: 0.5

Metric: larges

Price: None

carrots

Qty: 3.0

Metric:

Price: None

garlic cloves

Qty: 3.0

Metric:

Price: None

potatoes

Qty: 4.0

Metric: larges

Price: None

chorizo links

Qty: 2.0

Metric:

Price: None

chicken stock and 2 cups of water

Qty: 960.0

Metric: milliliters

Price: None

kale

Qty: 1.0

Metric: bunch

Price: None

of water and 2 packets of chicken boullion

Qty: 236.588

Metric: milliliters

Price: None

pepper flakes

Qty: 4.0

Metric: servings

Price: None

salt and pepper

Qty: 4.0

Metric: servings

Price: None

Previous Next

Instructions

Step 1: Chop your onions, slice your carrots and smash your garlic. Set aside.

Ingredients:

• carrot
• garlic
• onion

Step 2: Peel and chop the potatoes. Set aside in a bowl of cold water.

Ingredients:

• potato
• water

Equipment:

• bowl

Step 3: Remove the casing from your chorizo. This is an important step. Chorizo casing is tough and unforgiving and will make the sausage link curl during the cooking process. Just remove it and don't worry about appearance.

Ingredients:

• chorizo
• sausage

Step 4: Cut the links length-wise then chop into half-moons.

Step 5: Sautee in a separate pan until the are nice and browned. Don't put into the pot until the last minute, otherwise the color of the chorizo will leach into the soup turning it a weird red color.

Ingredients:

• chorizo
• soup

Equipment:

• frying pan
• pot

Step 6: Now it's time to prepare the kale. With each individual leaf, cut out the stem. You can do this several ways.

Ingredients:

• kale

Step 7: Cut a triangle out of the leaf, or fold over the leaf and cut out the stem that way. Or rip off the halves of the leaves off the stem. I like a little bit of stem to give some crunch and texture.

Step 8: Tightly roll the leaf into a bundle.

Ingredients:

• roll

Step 9: Run your knife over it to julienne the leaf into thin strips.

Equipment:

• knife

Step 10: Don't worry if it's not perfect. Set aside the kale.

Ingredients:

• kale

Step 11: In a big pot, sautee your onions, carrots and garlic in a bit of olive oil.

Ingredients:

• olive oil
• carrot
• garlic
• onion

Equipment:

• pot

Step 12: Once the vegetables start to soften, add the potatoes and some crushed red pepper flakes. Stir the pot and cook the potatoes until the outer edges start turning clear.

Ingredients:

• red pepper flakes
• vegetable
• potato

Equipment:

• pot

Step 13: Then add the 6 cups of water and 2 bouillion packets (or 4 cups of broth and 2 cups of water) to the pot. Bring to a boil then let simmer until the potatoes are cooked.

Ingredients:

• potato
• broth
• water

Equipment:

• pot

Step 14: With a wooden spoon, mash the potatoes against the side of the pot. Do this until almost all the chunks of potatoes are mashed. Leave some chunks behind. This will give your soup a wonderful hearty texture.

Ingredients:

• potato
• soup

Equipment:

• wooden spoon
• pot

Step 15: Now it's time to add the Kale. It looks like a lot and will fill up your whole pot but not to worry because it wilts down pretty quickly.

Ingredients:

• kale

Equipment:

• pot

Step 16: Cook for 5 minutes at a simmer then stir in chorizo sausage.

Ingredients:

• chorizo sausages

Step 17: Serve hot or at room temperature (the latter is my favorite). Eat with a nice crusty loaf of Portuguese bread. Enjoy!

Ingredients:

• bread