Recipe Time: Chorizo and Kale Soup

This is a variation on an Emeril Lagasse recipe.  I add some carrots and celery and peppercorns to just about all hot soups, and add them with the onions here.  And I use hominy instead of potatoes because I like hominy in soup.  This being a free country, you can use potatoes if you want, but add them later than the hominy, about when you add the kale.

This should make for a pretty crowded soup.  You may want to add some more stock or, for than matter, some more beans or kale.

Here’s the recipe:

Heat a heavy, dry pot and add couple or five shakes of crushed red pepper and about 10 whole black peppercorns.  Cook for a minute or less over high heat and add 2 tablespoons of bacon grease or olive oil.  (The bacon grease adds richness.)   When the oil is hot add

1 lb. fresh chorizo cut into 1/2 inch slices.  Quickly brown on one side then flip and brown on the other side.   Do not cook them through now.  They will cook through in good time.  Turn the flame down to medium or lower and add

1 chopped onionone large (I mean large) carrot finely chopped and no more than one stalk celery, also finely chopped.  Cook, stirring, for a couple of minutes to soften but  do not let the onions brown: adjust heat as necessary.  Add a few grinds of black pepper (the soup will not need salt) and, after another minute or two, add

8 cloves minced garlic.  Yes, eight.  Trust me on this.   Cook, stirring, for a minute or two to soften (but not brown!) and add

2 cans drained cannellini beans and 2 drained cans hominy.  (There’s your salt.)  Stir.   Add  a few grinds of pepper, some thyme, and a handful of chopped parsley.  Stir, and cook for a minute.  Stop stirring, add 2 bay leaves, and then add

2 quarts of chickens stock.  Simmer for an hour or more.  Meanwhile, wash and stem 1 bunch of kale.  Chop the kale into good-sized pieces, but no larger than, say, 2 inches by 1 inch.  Add the kale and simmer for maybe a half hour.

Let the soup cool and eat something else for dinner.  Put the cooled soup in the refrigerator overnight, letting the flavors meld.  Skim the fat, reheat and serve it the next day with a salad and some crusty bread.  You’ll like it.


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