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I stopped at Panera to fill up my new coffee cup and get a big loaf of sourdough bread to go with dinner tonight before heading home. I will be making my spicy chorizo soup for dinner, and I'm really looking forward to, not only eating it, but cooking it. Sometimes you just feel like chopping things up, you know?
Recipe, you ask? Why, sure! I posted it before, over a year ago, but since nobody was reading my blog back then, I don't think anyone saw it.
TB's Spicy Chorizo Soup Recipe
1 lb. spicy pork Chorizo (I generally just use one package, so it's not always exactly a pound)
1/2 lb. smoked bacon - chopped (I use turkey bacon to make it healthier)
1 qt. water
(2) 14.5 oz. cans (about 3 2/3 cups) chicken broth
3 lg. russet potatoes - scrubbed clean, cubed
3 garlic cloves - peeled, crushed
1 med. onion - peeled, chopped
3-4 cups chopped kale (One large bundle will do, you can sub swiss chard if needed, but I love kale)
1 cup half and half
salt and pepper - to taste
-In a skillet over medium-high heat, brown chorizo, breaking into small pieces as you fry it; drain, set aside.
-In a skillet over medium-high heat, brown bacon; drain, set aside.
-Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are almost tender.
-Add chorizo and bacon to pot; simmer for 10 minutes.
-Add kale and half and half to pot; season with salt and pepper; heat through.
You can add more hot sauce, like Cholula, if it's not spicy enough for you. Serve with a really spongy bread for dipping!