Recipe(tried): Calde Verde Soup

Here's a good soup recipe. I found it in a Sept Family Circle Magazine in a section of Emeril Lagasse recipes.

Calde Verde
Serves 8

1/2 pound chorizo sausage
2 pounds white-skinned potatoes, unpeeld, cut into 1/2-inch pieces
1 medium-sized onion, chopped
2 cloves garlic coarsely chopped
2 tsp salt
1/2 tsp red pepper flakes
1/2 tsp black pepper
1 pound kale, washed, de-ribbed, sliced
3 TBSP olive oil

Divide chorizo in half. Coarsely chop one half of the chorizo; diagaonally slice the other half.

Combine the chopped chorizo, diced potatoes, chopped onion, garlic, 1 tsp of the salt, the red pepper flakes, & 1/4 tsp of the black pepper in an 8-quart saucepan or dutch oven. Bring to boiling. Reduce heat to medium; cook for 20 minutes or until the potatoes are very tender.

When the potatoes are cooked, with a hand masher, mash the potatoes in their cooking liquid until desired consistency. Stir in the sliced kale. Continue to cook the mixture, stirring occasionally, until the kale is wilted, about 3 minutes. If the soup is too thick at this point, stir in more water to thin as desired.

Stir in the olive oil, the remaining 1 tsp of salt & the remaining 1/4 tsp black pepper.

Cook the sliced chorizo in a large skillet, stirring occasionally, until browned on all sides, 2-4 minutes. With a slotted spoon, remove the sliced chorizo from the skillet to a paper towel-lined plate to thoroughly drain.

Ladle the soup into serving bowls & garnish with the chorizo slices.

This is how the recipe was written in the magazine. It didn't list an amount of liquid in the ingredients list, but in the steps to follow I just cooked the chorizo, potatoes, & other ingredients in enough water to cover them, plus a little more (I often dont't measure when I cook). Later in the recipe it says to mash the potatoes in their cooking liquid & then add the kale. At this point you can add more water if the soup is too thick. You can adjust it to whatever thickness you want. I also added a little vegetable broth flavoring too. This wasn't in the recipe, so I didn't type it in here. I use the Superior Touch Better Than Bullion, which is like a paste & I just put in a about a TBSP for some extra flavoring.