Bring 6 cups of water to a light boil, then add 1 lb yukon gold potatoes (about 3 medium), peeled and
quartered, and a rough-chopped onion. Bring to a boil, season with 2 tsp salt and ¼ tsp black pepper. Cover and reduce to a simmer until potatoes are tender (20 mins). Using an immersion blender, puree the potato/onion mixture in the pot, leaving some potato chunks for texture. Add 1 bunch of kale (torn, stems removed) and about 3 Tbsp olive oil to the pureed soup, bring to a boil, and then reduce and let cook for about 3 mins. In the mean time, heat a cast-iron skillet with a little olive oil, then place 5 oz chorizo sausage (here, 2 links of hot chicken chorizo), cut into ¼ inch diagonals. When browned on each side, place the chorizo slices in the soup. Let simmer for another few minutes (to ensure the chorizo is
fully cooked), then serve. This recipe is from The South American Table by Maria Baez Kijac. (Sept. 2014)
Cooking Adventures 