This Portuguese Chourico and Kale Soup is a stunner. Layers of flavor and texture create a rich and hearty soup - perfect for the season. Our Jacobsen Pure Kosher Sea Salt adds perfect bursts of bright salinity and helps every ingredient to shine.
2 yellow onions - small dice
6 cloves of garlic - minced
1 large shallot - sliced thin
1 1/2 lb yukon gold potato - small dice
1 1/2 lb Chorizo (Chourico) - bulk sausage works great
1 14oz can borlotti beans, garbanzo beans, or white beans
1 28oz can diced tomatoes
1-2 cups Portuguese white wine - such as Vinho Verde
2 heads of kale - russian red kale, green kale, lacinato kale, or a mixture thereof - stalks removed and thinly sliced
1 cup mild roasted peppers or pickled peppers - we used pickled aji dulce peppers
1 quart chicken stock
zest of one lemon
1/4 cup parsely
warm or toasted bread to serve
In a large Le Creuset Dutch Oven add olive oil, onion, and shallot and sauté over medium high heat until the onions begin to brown around the edges - about 5 mins. Add garlic and sauté another minute or two. Add Jacobsen Kosher Sea Salt to taste. Transfer this mixture to a bowl. In the same dutch oven over medium high heat, add the chorizo and cook until it begins to brown - about 2-3 mins.
Transfer the chorizo to the bowl with the onions, leaving as much chorizo oil as you can in the dutch oven. In the same dutch oven over medium high heat, add a bit more olive oil and then add the potatoes. Cook until they start to brown around the edges, about 5 mins. Add Jacobsen Kosher Sea Salt to taste at this point as well.
Now add the white wine to the pan and scrape up all the brown bits on the bottom of the pan, reducing the wine by about half. Add all the cooked ingredients back to the dutch oven, add the tomatoes, beans, peppers, chicken stock, lemon zest, and honey - bringing the mixture to a simmer over medium heat, stirring until it comes to temperature. Once the soup comes to a simmer, turn heat to low and let cook for about 15-30 mins, allowing the flavors to meld.
Taste the soup
and add more Jacobsen Kosher Sea Salt to taste. To finish, add the parsley and sliced kale
to the soup
, stir, and simmer for 3 to 5 mins - make sure you don't over cook the kale, it should still have some bite to it. Turn off the heat, and serve with a drizzle of good olive oil and a slice of warm or toasted bread.
*you can always add a bit more chicken stock or water if the soup becomes too thick.