Brothy Love to Warm the Undead Heart
[Gorey note: As I said previously, I will - when appropriate - repost some recipes. This is one of those. ;-x ]
I think it's pretty clear I love all things horrific. A bloody-footed terror-run through the woods, any sort of disturbing discovery, those thriling end-times scenarios full of rampaging, ravenous zombies or apocalyptic aliens...ah, good times. This winter, however, definitely horrific yet totally not cool. (stone cold irony intended)
So, since I'm a soupslut and to warm all your cold little hearts, I'm reheating this vicious, viscous, vibrant potion. It is delicious and hits all the high notes on your palate - sizzling spice, comforting creaminess and va-va-voom veggieness (and...shhhh!...it's kind of healthy with the superfoody kale).
Eat up my pretties.
Gorey's Portuguese Green Soup
1 lb. chorizo (or some other spicy sausage) cut into 1/4-inch rounds
1 very large bunch (about 4 cups) kale, thick stems removed and cut or torn into bite-sized pieces
1 large sweet onion
5 large cloves of garlic, roughly chopped
5 medium Russett potatoes, peeled and cut into bite-sized pieces
2 boxes chicken stock (about 8 cups - I like unsalted Kitchen Basics or Trader Joe's brand)
1/2 tsp. crushed red pepper flakes (or to taste)
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 pepper flakes, continue to cook, stirring often, for about 2-3 minutes or until garlic is also soft but not browned. Add the sausage and sautee until heated through.
Stir in the potatoes, toss around well to coat them with all the ingredients already in pot. Continue cooking for about 3 minutes, so they absorb the other flavors and begin to get soft. Then 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 at a low boil for about 10-12 minutes, until potatoes are very tender. When potatoes are soft enough, use an old fashioned hand masher (or some other cooking utensil) to break most of the potatoes up. This very rough mash will utlize the starch in the 'taters to thicken the soup beautifully.
Now add the kale, stirring well to submerge all the greens in the rich liquid. Partially cover the pot again and allow to simmer another 5 to 10 minutes until the kale is tender and vibrant green.
Sample the soup for seasoning, and add salt and pepper to taste.
This is even better the next day, therefore make lots so you can eat some right away and have leftovers tomorrow. Remember, scary slurping is a compliment!
I think it's pretty clear I love all things horrific. A bloody-footed terror-run through the woods, any sort of disturbing discovery, those thriling end-times scenarios full of rampaging, ravenous zombies or apocalyptic aliens...ah, good times. This winter, however, definitely horrific yet totally not cool. (stone cold irony intended)
So, since I'm a soupslut and to warm all your cold little hearts, I'm reheating this vicious, viscous, vibrant potion. It is delicious and hits all the high notes on your palate - sizzling spice, comforting creaminess and va-va-voom veggieness (and...shhhh!...it's kind of healthy with the superfoody kale).
Eat up my pretties.
Gorey's Portuguese Green Soup
1 lb. chorizo (or some other spicy sausage) cut into 1/4-inch rounds
1 very large bunch (about 4 cups) kale, thick stems removed and cut or torn into bite-sized pieces
1 large sweet onion
5 large cloves of garlic, roughly chopped
5 medium Russett potatoes, peeled and cut into bite-sized pieces
2 boxes chicken stock (about 8 cups - I like unsalted Kitchen Basics or Trader Joe's brand)
1/2 tsp. crushed red pepper flakes (or to taste)
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 pepper flakes, continue to cook, stirring often, for about 2-3 minutes or until garlic is also soft but not browned. Add the sausage and sautee until heated through.
Stir in the potatoes, toss around well to coat them with all the ingredients already in pot. Continue cooking for about 3 minutes, so they absorb the other flavors and begin to get soft. Then 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 at a low boil for about 10-12 minutes, until potatoes are very tender. When potatoes are soft enough, use an old fashioned hand masher (or some other cooking utensil) to break most of the potatoes up. This very rough mash will utlize the starch in the 'taters to thicken the soup beautifully.
Now add the kale, stirring well to submerge all the greens in the rich liquid. Partially cover the pot again and allow to simmer another 5 to 10 minutes until the kale is tender and vibrant green.
Sample the soup for seasoning, and add salt and pepper to taste.
This is even better the next day, therefore make lots so you can eat some right away and have leftovers tomorrow. Remember, scary slurping is a compliment!