Chorizo and Kale Soup: Rachel Ray Meets The Honest Butcher (well their Chorizo anyway)

Chorizo and Kale Soup: Rachel Ray Meets The Honest Butcher (well their Chorizo anyway)

I had this amazing soup at Smartmouth Cafe last week with kale and chorizo in it and I decided I had to try making it at home. I picked up some yummy house made Chorizo from The Honest Butcher and set to work looking for a recipe. It didn’t take long. I liked Rachel Ray’s rendition of a Portuguese soup she apparently had in Mystic, Conneticutt. Click to view the Food Network Recipe.

This is quick (for soup), hearty, flavourful and healthy…and bears the coveted “14 year old son” seal of approval… in case you’re interested.

You will need:

2 tablespoons olive oil
3 medium potatoes diced (Rachel uses Yukon golds but all I had was Russets and they worked fine)
2 medium onions, chopped
4 to 6 cloves garlic, chopped (I used 8)
2 bay leaves, fresh or dried
1 container baby kale (or you can chop a bunch of “adult” kale)
Coarse salt and pepper
1 can chick peas, drained and rinsed
2 rough chopped tomatoes (or 1 can of chopped tomatoes)
2 Honest Butcher chorizo sausages with casings removed and chopped into 1/4″ rounds
1 quart broth (doesn’t matter what kind)

Here’s what you do:

  1. Heat oil in a soup pot over medium high heat. Add onions and potatoes, cover and cook 5 minutes, stirring occasionally.
  2. Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens (anywhere from 2-5 minutes).
  3. Season with salt and pepper.
  4. Add chickpeas, tomatoes, chopped chorizo, and broth to the pot and bring soup to a full boil.
  5. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.
Serves 4-6 and promises to be even better the next day.


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