Chorizo and Kale Soup Recipe

Yum, I love this chorizo and kale soup when I'm craving comfort food!

It's easy to make and is a good recipe for serving a crowd.

I love throwing together casual dinner parties, especially when my main course is something simple enough to make that I can mingle with my guests while cooking. This particular recipe is great for a group to enjoy because it makes a large amount and can easily be doubled. Add a fresh fruit salad and some hot, crusty french bread and you've got the perfect meal!

Chorizo and Kale Soup

Serves 8

Ingredients:

• 8 cups water
• 6 large, red-skinned potatoes
• 1/3 cup butter
• 1 lb mild chorizo
• 1/4 red onion, finely chopped
• 8 oz cream cheese, room temperature and cubed
• 8 cups fresh kale greens without stems & spines
• 1 tablespoon parsley
• 1 teaspoon garlic powder (optional)
• 2 teaspoons sea salt (optional)
• 1 teaspoon pepper (optional)

For this recipe I used raw Ibérico chorizo from Fermin. Thanks to Wagshal's Imports, this is the first Spanish-made chorizo of this type available in the United States!

Why is Ibérico chorizo so great?

The special thing about this chorizo is that it's made by Fermin using Ibérico pork, which only comes from the black-hoofed pigs that are allowed to wander freely along the Ibérian Peninsula. The meat is free of nitrates and nitrites, is all-natural, and is GMO-free. To top it off, the Fermin farm in Spain is still family-owned and their products are hand-crafted. 

I have personally sampled hundreds of chorizos. I lived close to Miami for five years and it definitely gave me an appreciation for Spanish foods. I've had my share of some of the best meals that foodie-metropolis had to offer, but never have I experienced a chorizo that was so beautifully made or so full of flavor as this Fermin-made Ibérico chorizo. Even the smell of the raw chorizo was mouth-watering, and my husband came back for seconds and then thirds of this soup!

Plan ahead for a spectacular meal

If you are planning on making this meal for a special occasion, for a dinner date, or just to give your family a special treat, I HIGHLY recommend subbing in this chorizo. You will have to special order it from Wagshal's (as it cannot be purchased anywhere else in the U.S. right now) but it is so worth it. Plan accordingly and you'll be able to stun your guests with this simple dish just by switching up the meat!

Directions:

Fill large soup pot with water and bring to a boil.

Prep potatoes by halving them, then cutting into thin slices. Leave the skins on the potatoes for extra flavor & texture.

Fry the chorizo in a large skillet along with the onions. Don't let the onions burn or "crisp" while frying and remove the chorizo mixture from the heat as soon as it is cooked through. Drain excess oil.

Add the sliced potatoes and butter to the pot of boiling water. Turn heat down to medium-high and cook, uncovered, for 20 minutes. Stir frequently to avoid scorching.

Add cooked chorizo mixture to the pot. Turn heat down until simmering and cook for another 20 minutes.

Stir the cream cheese into the pot, blending well.

Add the kale and all seasonings to the soup and simmer an additional 4-5 minutes. (If you use the Ibérico chorizo from Fermin you can omit the optional seasonings - you really won't need them!)

Enjoy!

Connect:

You can find Iberico products from Wagshal's at www.ibericousa.com.  To see all that Wagshal's has to offer, head to their website at www.wagshals.com or find them on social media via Facebook, Twitter, or YouTube.

Have you ever tried an imported ingredient to jazz up a recipe?

Chat with me in the comments below, I love hearing from my readers!

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