This recipe is a quick version of the wonderful soup that I cooked in a Portuguese settlement in New England (Mystic, state Connecticut) by the sea. This soup is perfect for winter in the evening. If you are in Mystic and want to buy chorizo for cooking soup, then ask “cheris” (such произношение). 
Time: 30 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 peeled and diced low-potato tubers starch content (e.g. Yukon Gold)
- 450 gr coarsely chopped kale
- 1 tbsp. diced tomatoes
- 450 gr diced chorizo sausage (shell take off)
- 2 tbsp. l olive oil
- 2 medium-sized chopped onion heads
- 4 to 6 chopped garlic cloves
- 2 fresh or dried bay leaves
- Coarse salt and ground black pepper
- 1 liter chicken broth
- Crispy toast
Recipes with similar ingredients: potatoes, chickpeas, tomatoes, sausage chorizo, kale cabbage, onions, garlic, bay leaf, toasts
Recipe preparation:
- In a deep saucepan over moderate heat, heat the oil. Put potatoes and onions, cover the pan with a lid and cook 5 min., stirring occasionally.
- Add garlic, bay leaves and kale to the pan. Cover the pan and cook for 2 minutes. Salt and pepper. Add chickpeas, tomatoes, chorizo and broth to the pan and bring the soup to a boil. Reduce heat to medium and cook more. 5-10 minutes until the potatoes are soft. Serve the soup with slices of crispy bread and butter.
