Potato soup with kale, chorizo, chickpeas and aioli

Recipes / Meat

Simmer Spanish chorizo with chunks of potato, kale, chickpeas, garlic and white wine for the ultimate winter warmer. Recipe by Curtis Stone.

Recipe «Potato soup with kale, chorizo, chickpeas and aioli» presented in category Recipes / Meat, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp extra virgin olive oil, 2 chorizo , diced, 1 brown onion, chopped, 6 garlic cloves, chopped, divided, 3 tsp paprika , 1/4 tsp saffron threads, crumbled, 6 cups salt-reduced chicken stock, 1 cup dry white wine , 550g Crème Gold potatoes or washed potatoes, peeled, cut into 2cm pieces, 175g coarsely chopped stemmed kale, 400g can chickpeas, rinsed, drained, 1 tbsp tomato paste, 1/2 cup mayonnaise, 1 lemon, zest finely grated, juiced.

Ingredients:

  • 2 tbsp extra virgin olive oil 
  • 2 chorizo , diced 
  • 1 brown onion, chopped 
  • 6 garlic cloves, chopped, divided 
  • 3 tsp paprika 
  • 1/4 tsp saffron threads, crumbled 
  • 6 cups salt-reduced chicken stock 
  • 1 cup dry white wine 
  • 550g Crème Gold potatoes or washed potatoes, peeled, cut into 2cm pieces 
  • 175g coarsely chopped stemmed kale 
  • 400g can chickpeas, rinsed, drained 
  • 1 tbsp tomato paste 
  • 1/2 cup mayonnaise 
  • 1 lemon, zest finely grated, juiced 

Instructions

  1. In a large heavy pot, heat oil over medium-high heat. Add chorizo and sauté for 3 mins or until golden brown. Add onion, all but 1 teaspoon of garlic, paprika and saffron and cook for 4 mins or until onion is tender. Add stock and wine and season with salt. Bring to a boil over high heat. Add potatoes and kale and reduce heat to medium-low. Simmer for 20-25 mins or until potatoes and kale are tender.
  2. Stir in chickpeas and tomato paste and cook for about 3 mins or until chickpeas are hot. Season soup with salt and pepper.
  3. In a small bowl, whisk mayonnaise, lemon zest, 2 tablespoons of lemon juice and remaining 1 teaspoon of garlic. Season aioli with salt and pepper.
  4. Ladle soup into bowls. Serve with bread and a spoonful of aïoli.