METHODS
1. In 5- to
6-quart saucepot, on medium, combine 2 tablespoons oil, shallots, celery, and
1/2 teaspoon salt; cook 10 minutes or until shallots have browned, stirring
occasionally. Add broth and potatoes. Heat to simmering on high. Reduce heat;
simmer 20 minutes or until potatoes are very tender, stirring occasionally.
2. Meanwhile, in
10" skillet, on medium, combine chorizo and remaining 1 tablespoon oil;
cook 8 minutes or until fat has rendered and chorizo is crisp, stirring
frequently. Set aside.
3. When potatoes
are tender, add kale to pot. Simmer 5 minutes. In batches in blender or with
immersion blender, puree soup until smooth; return to pot. Stir in lemon juice
and 1/2 teaspoon pepper. To serve, garnish with chorizo oil mixture.
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