Potato and Kale Soup
2 lbs potatoes
2 cloves garlic
1 medium onion
1/2 bunch of kale, collards, or chard (use more or less depending on size of leaves and bunch)
1/2 lb chorizo, soyrizo, salami, or Field Roast Italian Sausage
4 Tbsp olive oil
1 cup milk
1/4 cup Mexican crema or sour cream
1 Tbsp dried oregano
a drop of liquid smoke
Set a relatively large pot of water to boil. Boil the potatoes until quite soft, about 20 or 30 mins. Set a smaller pot of water to boil for the kale/chard/collards. While the potatoes are cooking, chop and sauté the onions and garlic in a bit of olive oil, then set aside. Chop the kale/chard/collards into ribbons and boil for 5 to 7 minutes, then set aside. Chop and sauté the sausage/chorizo/salami, then (you guessed it) set aside.
When the potatoes are finished, drain most of the water, but reserve it in case you need it to thin the soup. Add the sauteed onions and garlic to the potatoes and begin mashing with a potato masher. Add milk, oregano, liquid smoke, and any reserved cooking water you think the soup needs to achieve the desired consistency. Stir in the kale/chard/collards.
Serve with a spoonful of the sausage on top and a swirl of crema or sour cream on top.
Makes 4 - 6 servings
2 comments:
i may try to translate this recipe for cabbage and turnips, as we still have a good bit of both. the flavors will be different, but comparable, no? what say you?
Cabbage and turnips could be good! Did you try it? Let me know how it turned out!
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