Archive for December 25th, 2006

It worked out great and tasted great too. And I have some left over. I combined the ideas from several recipes to come up with:

1.5 large red onions
4 cloves of garlic
1 pound chorizo
6 medium potatoes
1 can of black eyed peas
1 large sweet red bell pepper
6 or more baby carrots
1 pound of kale
8 cups of water
enough olive oil for sauting

First finely chop the onion, crush the garlic and dice about 1/4 of the chorizo.
Saute in the large pot in olive oil til the onion is transparent.
Next add the potatoes, peeled and diced in about 1/4 inch cubes, with some of the peas and saute for about 2 minutes.
Add the water and bring to a boil then down to a simmer for 20 minutes or until the potatoes are soft.
Remove from heat and cool enough to puree. Puree.
Dice the carrots, pepper and the remaining chorizo.
Thinly slice or chop as finely as possible, or as I did use a food processor to shred the kale.
Return the puree to the pot and add the rest of the ingredients (peas, chorizo, pepper, carrots and kale)
Bring back to a boil and cook until the kale becomes tender and dark green — about 10 minutes.
The carrots and pepper will still have some crunch to them and will add texture and color to the soup.

The combination of greens (could have used collards) and black eyed peas will bring you wealth and good luck if eaten on New Year’s Day.

Things I learned for next time: Strip the kale for the stalks before shredding. Perhaps add spices — hot pepper, bayleaf, thyme — that I expected to get from the taste of the chorizo. Add a few of the cooked black eyed peas as garnish near the end for better visual effect. Consider a spicier chorizo to better suit the palettes of this house. Serve with corn bread. I used sourdough which was great, but good cornbread would be perfect with this.

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