Chorizo
Corn Soup
Ingredients
1
pound Spanish chorizo, chopped
2
tablespoons EVOO - Extra Virgin Olive Oil
1
baking potato, peeled and diced
6
ears of corn, kernels removed
1
red bell pepper, chopped
1
medium onion, chopped
3
large cloves garlic, chopped
4
to 5 sprigs thyme, leaves removed and chopped
1
fresh or dry bay leaf
1
28-ounce can fire-roasted tomatoes
1
quart chicken stock
1
large bunch kale, thick stems removed, leaves roughly chopped
(about 4 cups)
4
Portuguese rolls or English muffins
3
tablespoons butter
Parsley
or cilantro, for garnish
Preparation
Place
a large pot over medium-high heat with 2 turns of the pan of EVOO,
about 2 tablespoons. Add the chorizo and cook stirring every now and
then for 2-3 minutes. Add the potatoes and corn, and brown that up a
little bit, then add bell pepper, onions, garlic, thyme, bay leaf,
salt and pepper, and cook for 5 minutes.
Pour
in the tomatoes and chicken stock, and bring up to a bubble. Simmer
for 5 minutes. Add the kale and simmer for 5 more minutes.
Just
before serving, split and toast the rolls or muffins. Spread them
with butter and sprinkle with a little paprika. Garnish soup with
parsley or cilantro and lime juice and serve the toasted rolls or
muffins alongside.