Braden Family Cookbook
KALE AND CHORIZO SOUP Unknown
(Kale the veggie, not the son!)
Small loaf of crusty bread
In a large stock pot, heat
the olive oil. When the oil is hot, add the chorizo and onions. Saute the
mixture for 2 minutes. Add the garlic and potatoes and cook for 2 minutes,
stirring occasionally. Add the stock and kale and bring the liquid up to a boil.
Stir in the bay leaves, thyme and
crushed red pepper. Season
with salt and pepper. Reduce the heat to a simmer and cook until the potatoes
are fork tender, about 30 minutes. Remove
from the heat and skim off any fat. Stir in the parsley. Ladle the soup into
shallow bowls and garnish with the fresh mint. Serve the soup with crusty bread.
Yield: 8 servings