Chorizo and Kale Soup, Caldo Gallego
Note: This recipe was adapted from Dean and Deluca's recipe for Caldo Gallego. It cooks for about 3 1/2 hours, so allow yourself plenty of time. It is worth the wait and is very low maintence once you get it started!
3 tbsp olive oil
1 pound chorizo, crumbled or 1 lb kielbasa sausage, chopped
1 medium yellow onion, chopped
6 garlic cloves, finely chopped
10 oz dried white beans (I used French Coco Beans but Canellini/Great Northern Beans would work too)
2 bay leaves
1 tsp dried thyme
1 tsp herbes de provence
1 ham hock
2 quarts hot water
1 russet potato, peeled and diced into 1/2-inch pieces
2 cups kale, chopped into 1-inch pieces
1 crusty baguette, sliced
Heat olive oil in a large, heavy soup pot over medium heat. Add chorizo and cook for 3-4 minutes, until chorizo is somewhat cooked and has released its oils. Remove the chorizo from the pan with a slotted spoon and reserve in the fridge.
Add onion to the pot and saute until tender, about 6 minutes. Add garlic and cook about 2 more minutes. Add beans, bay leaves, thyme, herbs de provence, cloves ham bone and water. Increase heat to medium-high and bring to a boil. Reduce heat and simmer, covered, for 1 1/2 hours, stirring ocassionally.
Add the potatoes and chorizo and cook another hour, partially covered. Remove lid, add kale and cook another hour, stirring frequently. The soup should be quite thick. Serve with baguette slices.
Serves 6 as a main course.
Tip on chopping kale: Remove thick stem that runs down the middle of the leaf by holding the leaf in your hand and tearing the leaf down away from the stem. Discard stem and chop leaves.
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