Recipe: Ontario Harvest Kale and Potato Soup (using chorizo and apple juice)

ONTARIO HARVEST KALE AND POTATO SOUP



8 to 12 oz fresh Spanish chorizo sausage
1/4 cup extra virgin olive oil
1 large yellow onion, chopped
1 lb Yukon Gold or white potatoes, scrubbed and thinly sliced
2 large cloves garlic, minced
6 cups vegetable broth or water
1/4 cup apple juice
2 tsp kosher salt, plus more for seasoning
1 bunch kale, thick stems removed and leaves very finely sliced crosswise
Freshly ground black pepper to taste

Preheat the oven to 375 degrees F.

Prick the sausages once each with a fork and put them on a baking sheet.

Bake in the oven until cooked through, 20 to 25 minutes. Let the sausages cool for 5 minutes, then slice them thinly. Set aside on a plate.

Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring often, until softened, about 8 minutes. Add the potatoes and garlic and cook, stirring, for 2 minutes.

Add the broth or water, apple juice and 2 tsp salt. Increase the heat to high and bring to a boil. Reduce the heat to low and simmer, covered, stirring occasionally, until the potatoes are very soft, about 25 minutes.

Mash the potatoes to a puree with a potato masher or a wooden spoon. Add the cooked sausage with any juices that have accumulated on the plate. Cook over low heat for 5 minutes just to heat through.

Stir in the kale, in batches. Simmer, uncovered, until the kale is bright green and still slightly crunchy, 3 to 5 minutes. Taste and season with more salt and with pepper if necessary.

Makes about 8 servings
Used by permission to Recipelink.com from Random House
Adapted from source: Toronto Star Cookbook by Jennifer Bain