I Would Eat It In A Boat, I Would Eat It In A Moat
Although autumn has still not arrived, despite what the calendar might say, I am willing it to be in my kitchen.
I could go with the actual weather and continue to grill al fresco and make salads, but I cannot. I want the crisp fall chill in the daytime air, cold nights and the smell of leaves rotting on the ground. I want the comfort that only a soft, knitted shroud can offer. I want the sun to weaken and the nights to be long.
To this end, last night I toiled over a pot of hot, spicy Portuguese green soup - a warming favorite with a unique blend of delicious flavors. There's spicy chorizo sausage and red pepper flakes, soft yet buttery potatoes and a healthy bunch of wonderfully wilted kale greens - hence the name.
This is easy and cheap, so no excuses - if you're longing for autumn and Halloween, stir up some green.
Gorey's Green Soup
1 lb. chorizo (or some other spicy sausage) cut into 1/4-inch rounds
1 large bunch kale, stems removed and cut into bite-sized pieces
1 medium sweet onion
5 large cloves of garlic, roughly chopped
5 medium Russett potatoes, peeled and cut into bite-sized pieces
2 & 1/2 quarts chicken stock (6 cups)
1/2 tsp. crushed red pepper flakes
salt
black pepper
2 tbsp. olive oil
Over medium-high heat, warm the olive oil in the bottom of a deep stockpot. When hot, add onion and sautee until tender. Add garlic and continue to cook, stirring often, for about 2-3 minutes. Add the sausage and sautee until cooked through.
Add the potatoes, stir well to coat them with all the ingredients already in pot. Continue cooking for about 3 minutes, so they absorb the other flavors. Add the chicken stock and stir well.
Cover the pot, partially (too much steam/condensation will water down the soup) and reduce heat to medium. Simmer for about 10-12 minutes, until potatoes are tender.
Add the kale and red pepper flakes, stir well. Partially cover the pot again and allow to simmer another 5 to 10 minutes.
Sample the soup for seasoning, and add salt and pepper to taste.
Serve with warmed crusty rolls, sweet butter and white wine. Also pair well with sandwiches.
Enjoy!
I could go with the actual weather and continue to grill al fresco and make salads, but I cannot. I want the crisp fall chill in the daytime air, cold nights and the smell of leaves rotting on the ground. I want the comfort that only a soft, knitted shroud can offer. I want the sun to weaken and the nights to be long.
To this end, last night I toiled over a pot of hot, spicy Portuguese green soup - a warming favorite with a unique blend of delicious flavors. There's spicy chorizo sausage and red pepper flakes, soft yet buttery potatoes and a healthy bunch of wonderfully wilted kale greens - hence the name.
This is easy and cheap, so no excuses - if you're longing for autumn and Halloween, stir up some green.
Gorey's Green Soup
1 lb. chorizo (or some other spicy sausage) cut into 1/4-inch rounds
1 large bunch kale, stems removed and cut into bite-sized pieces
1 medium sweet onion
5 large cloves of garlic, roughly chopped
5 medium Russett potatoes, peeled and cut into bite-sized pieces
2 & 1/2 quarts chicken stock (6 cups)
1/2 tsp. crushed red pepper flakes
salt
black pepper
2 tbsp. olive oil
Over medium-high heat, warm the olive oil in the bottom of a deep stockpot. When hot, add onion and sautee until tender. Add garlic and continue to cook, stirring often, for about 2-3 minutes. Add the sausage and sautee until cooked through.
Add the potatoes, stir well to coat them with all the ingredients already in pot. Continue cooking for about 3 minutes, so they absorb the other flavors. Add the chicken stock and stir well.
Cover the pot, partially (too much steam/condensation will water down the soup) and reduce heat to medium. Simmer for about 10-12 minutes, until potatoes are tender.
Add the kale and red pepper flakes, stir well. Partially cover the pot again and allow to simmer another 5 to 10 minutes.
Sample the soup for seasoning, and add salt and pepper to taste.
Serve with warmed crusty rolls, sweet butter and white wine. Also pair well with sandwiches.
Enjoy!