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TUSCAN KALE SOUP
Makes 8 servings
1 large onion, finely chopped
3 tablespoons olive oil
1½ pounds potatoes,
peeled and cut crosswise into thin slices
8 cups water (or chicken or vegetable broth)
Salt to taste
½ pound chorizo
or any spicy, garlic sausage (or additional vegetables)
1 bunch kale (about ¾ pound after center ribs have been removed),
chopped (see cook's notes)
Cook's note: Anita Dunderman recommends serving this soup with a nice hunk of rustic bread.
She prefers the lacinato variety of kale, which is darker than other varieties and has a pebbly surface.
Saute the onion:
Cook onion in oil in a 5-quart pot over moderate heat, stirring occasionally, until pale golden.
Cook potatoes: Peel potatoes
and cut crosswise into thin slices. Add to onion and cook, stirring occasionally, 4 minutes. Add water (or broth) and salt
to taste and simmer until potatoes are very tender, about 15 minutes.
Cook the sausage: Meanwhile, cook chorizo in a large
nonstick skillet over moderately high heat, stirring occasionally, until browned, about 5 minutes. Transfer onto paper towels
to drain.
Final assembly: Coarsely mash potatoes in pot with a potato masher (do not drain). Stir in chorizo and simmer
5 minutes. Stir in chopped kale and simmer until just tender, 3 to 5 minutes. Season with salt, if desired.
Presentation:
Serve hot.
Source: Adapted recipe from Anita Dunderman of Basketeria at the West Side Market, courtesy of epicurious.co
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