So today's soup is one of my time favorites to make. I don't think I've ever made it the same way twice, but the most important staples here I would say would be the chorizo, kale & sweet potato (as indicated by the title). So if you remember anything about this recipe, just remember those three guys and I'm sure it'll all come together for you somehow.
Feeling like any good yuppie, I went to Trader Joe's for all my ingredients. If your local Trader Joe's is anything like the one we have here in Philadelphia, it can be a jarring and stressful experience. You can't just waltz in there and take your time deciding on ingredients because then you'll most likely get hip checked or be on the receiving end of some serious sighs and eye rolls.
So either be prepared and mentally map out your path before you get there or be like me and blindly throw things into your cart that sound reasonable by both description and price. Here's what I walked away with for the soup:
Ingredients (please don't add a cat):
2 Chorizo sausages
Tuscan Kale
Sweet potato (chopped into bite size pieces)
Carton of chicken broth
1 zucchini (cut into half circles)
Red bell pepper (chopped)
Garlic
Onion
Shallots
A bag of frozen roasted corn
A bag of frozen roasted corn
Asiago cheese
Sage
Rosemary
Roasted cayenne pepper
Lemon
Red pepper flakes
Dried red pepper
Caraway seeds
Homemade Croutons
- French bread
Cook:
Preheat the oven to about 350 degrees and cut your loaf into cubes and throw some olive oil and salt in there.
Let sit for about 15 minutes or until they look pretty crispy.
Prepare the chorizo:
Take the layer of skin that makes the chorizo into links and then cut them up into bite size pieces.
Also chop up some of your sage & rosemary so that it's ready to add in with the chorizo.
Mince your garlic and chop your onion and shallots.
Add a little oil to your deep pot and then cook until onion & shallots are translucent
Throw in the chorizo, sage & rosemary.
Do you when it comes to this part, but I usually like to go a little crazy with dashes of all the spices listed. Just do whatever feels right to you.
After the sausage looks about halfway cooked, throw in your corn, zucchini, red bell pepper and your sweet potatoes.
Okay now stop for a moment and take a quick sniff. How freaking good is this shit starting to smell. So good.
Alright, so when the zucchini looks about cooked then I'd add in your broth. Bring the broth to a boil and let it simmer for about 20-30 minutes and add in the kale.
Once the sweet potatoes are cooked to soft, squeeze a little lemon juice in there and give it another stir.
Hopefully you didn't forget about those croutons in the oven because this is where they come in. Garnish with croutons & some grated asiago cheese and chow down!
So I'm not quite sure what it was for this batch of soup, but we were SWEATING from eating it. If you're not a big spice person I would definitely be careful with the spices. Either the Trader Joe's chorizo we got wasn't playing around or I went a little too loco with all the spices I blindly added at the beginning; regardless this was us at dinner:
Fire in my mouth aside, this is still one of my all time favorite and very hearty soups!
Cook:
Preheat the oven to about 350 degrees and cut your loaf into cubes and throw some olive oil and salt in there.
Let sit for about 15 minutes or until they look pretty crispy.
Prepare the chorizo:
Take the layer of skin that makes the chorizo into links and then cut them up into bite size pieces.
Also chop up some of your sage & rosemary so that it's ready to add in with the chorizo.
Mince your garlic and chop your onion and shallots.
Add a little oil to your deep pot and then cook until onion & shallots are translucent
Throw in the chorizo, sage & rosemary.
Do you when it comes to this part, but I usually like to go a little crazy with dashes of all the spices listed. Just do whatever feels right to you.
After the sausage looks about halfway cooked, throw in your corn, zucchini, red bell pepper and your sweet potatoes.
Okay now stop for a moment and take a quick sniff. How freaking good is this shit starting to smell. So good.
Alright, so when the zucchini looks about cooked then I'd add in your broth. Bring the broth to a boil and let it simmer for about 20-30 minutes and add in the kale.
Once the sweet potatoes are cooked to soft, squeeze a little lemon juice in there and give it another stir.
So I'm not quite sure what it was for this batch of soup, but we were SWEATING from eating it. If you're not a big spice person I would definitely be careful with the spices. Either the Trader Joe's chorizo we got wasn't playing around or I went a little too loco with all the spices I blindly added at the beginning; regardless this was us at dinner:
Fire in my mouth aside, this is still one of my all time favorite and very hearty soups!
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