Potato Kale Soup
6 ounces chorizo, cut in half lengthwise and sliced
1 tablespoon olive oil
1 onion, chopped
8 cups turkey or chicken stock
8 potatoes, peeled and sliced
6 cloves garlic, peeled, root ends trimmed
1 bunch kale, trimmed, washed and thinly sliced
salt, to taste
freshly ground black pepper, to taste
1. Heat a small skillet over medium heat. Add chorizo and
cook, stirring, until browned, about 5 minutes. Drain the
chorizo on paper towels and set aside.
2. In a heavy stockpot, heat oil over medium heat. Add
onions and saute until softened, 5 to 10 minutes. Add turkey
or chicken stock, potatoes and garlic and bring to a boil.
Reduce heat to low and simmer, uncovered, until potatoes are
tender, 10 to 15 minutes.
3. With a slotted spoon, transfer the potatoes and garlic
to a bowl; lightly mash with a fork. Return to the soup and
bring to a simmer. Stir in kale, a handful at a time. Simmer
for 5 minutes, or until the kale is tender. Stir in the
reserved chorizo and season with salt and pepper.
In a large pot, saute bacon. Add onion
and saute for several minutes, adding a bit
of butter or olive oil if necessary. Add
potatoes, celery, carrots, and meat. Add
sufficient water or broth to cover.
- 3 - 4 slices bacon, diced
- 1 onion, diced
- 4 - 8 potatoes, large dice
- 1 - 2 stalks celery, large dice
- 2 - 3 carrots, large dice
- 1 lb (approx.) meat, (see above)
- 3 - 4 cups water or broth
- salt, pepper, parsley
Bring to boil. Cover and simmer for at
least 20 minutes or until potatoes are
tender, stirring occasionally.
Season to taste.
Onion Soup With Two Cheeses
Makes 4 servings
2 tablespoons butter
5 cups onions, sliced
3/4 teaspoon salt, divided
2 cans (14 ounces each) beef broth
1/4 cup dry red wine (or water)
1 bay leaf
1/4 teaspoon freshly ground black pepper
4 slices 3/4-inch French bread, toasted
1/2 cup (2 ounces) Asiago cheese, finely
1 cup (4 ounces) part-skim Mozzarella
cheese, finely shredded
3/4 teaspoon dried thyme
Heat butter in Dutch oven over medium-high heat.
Add onions and 1/2 teaspoon salt; stir to coat
with butter. Cook over medium-low heat about 35
minutes until onions are golden brown, stirring
Add broth, red wine and bay leaf. Simmer
gently for 15 minutes. Remove bay leaf. Add
remaining 1/4 teaspoon salt and the pepper.
Ladle equally into four 1 1/2-cup ovenproof
bowls. Add a slice of toast to each; push down
to saturate with broth.
Mix cheeses and thyme. Completely cover bread
and soup with cheese mixture, dividing equally.
Place on baking sheet. Bake at 425°F about 10
minutes, until cheeses melt and turn lightly
brown. Serve immediately.
4 to 6
vegetable stock or two
14.5-ounce cans vegetable
2-1/2 cups water
medium leeks, halved
lengthwise and cut into 1-
to 2-inch pieces
medium rutabaga, peeled and
cut into 1-inch pieces
medium turnip, peeled and
cut into 1-inch pieces
baby carrots, peeled, or 2
small carrots, peeled and
small parsnip, peeled and
cup dry sherry, vegetable
stock, or canned vegetable
4-inch sprig fresh rosemary
or 1/2 teaspoon dried
In a 4-quart Dutch oven
combine the vegetable stock,
water, leeks, rutabaga, turnip,
carrots, parsnip, sherry, and
Bring to boiling; reduce
heat. Simmer, uncovered, for 25
to 30 minutes or until rutabaga
and turnip are tender. Remove