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Potato soup with kale, chorizo, chickpeas and aioli
Potato soup with kale, chorizo, chickpeas and aioli
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Create a cozy winter stew by cooking Spanish chorizo, potato, kale, chickpeas, garlic, and white wine together. A comforting dish by Curtis Stone.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 2 chorizo (about 260g), diced
  • 1 brown onion, chopped
  • 6 garlic cloves, chopped, divided
  • 7.50 gm paprika (preferably smoked)
  • 1/4 tsp saffron threads, crumbled
  • 1.5l chicken stock
  • 250ml white wine
  • 550g Crème Gold potatoes or washed potatoes, peeled, cut into 2cm pieces
  • 175g coarsely chopped stemmed kale (from 1 bunch)
  • 400g can chickpeas, rinsed, drained
  • 22.20 gm tomato paste
  • 150g mayonnaise
  • 1 lemon, zest finely grated, juiced
Instructions:
  • In a large heavy pot, heat oil over medium-high heat. Sauté chorizo until golden brown, around 3 minutes. Add onion, garlic (reserving 1 teaspoon), paprika, and saffron and cook until onion is tender, about 4 minutes. Pour in stock and wine, then season with salt. Bring to a boil over high heat. Stir in potatoes and kale, reducing heat to medium-low. Simmer until potatoes and kale are tender, about 20-25 minutes.
  • Add chickpeas and tomato paste to the mixture and simmer for approximately 3 minutes, or until the chickpeas are warmed through. Season the soup with salt and pepper to taste.
  • Combine tangy mayonnaise, fresh lemon zest, 2 tablespoons of zesty lemon juice, and 1 teaspoon of aromatic garlic in a small bowl. Season the aioli generously with salt and pepper.
  • Serve the soup topped with a dollop of aïoli and accompanied by fresh bread.

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