Photo by Stephanie Oelsligle Jordan
Ingredients:
4 T. extra-virgin olive oil, plus extra for drizzling
10 oz. Spanish-style chorizo, cut into 1⁄2” pieces
1 large onion, chopped fine
4 cloves garlic, minced
1⁄4 t. red pepper flakes
2 lbs. Yukon Gold potatoes, cut into 3⁄4” pieces
4 c. chicken broth
4 c. water
1 lb. collard greens, stemmed and cut into 1” pieces
2 t. white wine vinegar
Kosher salt and pepper, to taste
Heat 1 T. oil in Dutch oven over medium-high heat. Add chorizo and cook, stirring occasionally until lightly browned, 4-5 minutes. Transfer chorizo to a bowl and set aside.
Reduce heat to medium. Add onion, red pepper flakes and a couple of pinches of salt and pepper. Cook, stirring frequently until softened, about 5 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Add potatoes, broth and water. Increase heat to high and bring to a boil. Reduce heat to medium low and simmer, uncovered, until potatoes are just tender (8-10 minutes).
Transfer about 3⁄4 cup solids and 3⁄4 cup broth to a blender jar (or to another bowl temporarily until it cools a bit). Add collard greens to the soup pot and simmer for about 15 minutes, or until tender.
Meanwhile, put the reserved solids and broth in the blender jar. With blender running, slowly drizzle in the remaining 3 T. olive oil and process until very smooth and homogenous, about 1 minute. Remove the pot from the heat and stir in pureed soup mixture, sautéed chorizo and vinegar into soup. Season with salt and pepper to taste, and serve.
Serves 6-8.
Chef’s Notes: If collard greens are not available, any variety of kale can be substituted.
