I was seriously craving Zuppa Toscana (yes, of Olive Garden fame) which is possibly the easiest, most filling, most delicious soup ever. But looking in my fridge/feezers, I had NO COUNTRY SAUSAGE ::dramatic music:: I had not-quite-enough polish sausagey things, and...chorizo? Could I make that work?
Yes I could - and it was so amazing that Fat Baby and I ate THE WHOLE POT before Fat Hubby could get home from work =/
1 12oz chub mild chorizo
1 small sweet onion
4 hot-dog-type beef sausages
4 medium russet potatoes, well scrubbed
4 cups low sodium chicken stock
2 cups heavy cream
1 head kale
1. In a large pot over medium-low heat, dump in the chorizo. Use a cooking spoon to break up the chub a little.
2. While the chorizo is cooking, finely dice the onion and add to the pot. Stir every few minutes.
3. While the chorizo mixture is cooking, slice each sausage into ovals 1/4" thick and add to pot. Stir every few minutes.
4. While chorizo mixture continues to cook, cut each potato in half lengthwise (like a hot dog bun) and slice 1/4" thick. Add to pot along with stock. Bring to boil, cover and reduce to simmer for 10-15 minutes, or until potatoes are tender.
5. While soup is simmering, finely chop kale and soak in sink of cold water. Swish vigorously to clean kale.
6. Once potatoes are tender, unlid and add cream. Stir, then crank heat to high. While waiting for soup to return to boil, use your hand to scoop kale onto upturned lid. Drain sink.
7. Once soup is boiling strongly, turn off heat, immediately add kale on top, dump drained kale-water in lid into sink, then immediately lid and let set for 10 minutes.
8. Unlid, stir beautiful bright steamed kale into soup, and serve with crusty garlic bread =)