PORTUGUESE CHORIZO AND KALE SOUP

May 5, 2009 Edible Boston

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By Jeff Fournier

51 Lincoln, Newton Highlands

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Makes 6 servings.

¼ cup canola oil

½ pound hard (Spanish) chorizo (not the uncooked Mexican soft variety), thinly sliced

2 large white onions, julienned

15 cloves garlic, thinly sliced

2 Tablespoons smoked paprika (regular paprika may be substituted)

1 cup white wine

1 pound Tuscan kale (purple or green kale may be substituted)

2 quarts chicken stock or broth

4 Tablespoons grated Parmesan cheese

Drizzle of extra-virgin olive oil

Salt and freshly ground pepper

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1. In a heavy bottomed soup pot, heat the canola oil.

2. Add the chorizo and sauté lightly. Add the onion and sauté until golden brown, then add the garlic. Add the paprika and white wine and reduce until liquid is almost completely gone.

3. Wash and de-stem the kale, and chop into 3-inch pieces. Throw the kale into the pot, add the chicken stock and simmer until the kale is tender, about 45 minutes.

4. Season to taste and garnish with Parmesan cheese and extra-virgin olive oil.