Friday, January 29, 2010

Soup Night (Last Friday)

This was really last week, but hey... I started school this week so I've been a wee busy. Especially since I've gone to Kaiser every day this week except Monday! Just trying to make sure there's nothing else I can do about my back... plus I'm trying to get my acne issues back under control. Sick of it, I tell you, sick of it! Got my cholesterol checked... before this round of dieting began, it was a little high. The last 2 months have gotten it back down enough. Below the cut-off, anyhow. So.... soup! Last Friday I made this concoction that was supposed to be soup but barely resembled a stew (wtf?!?):

Ryan made a yummy organic heirloom tomato and cucumber salad with some avocado slices and I found this Asiago loaf at Safeway that was SO GOOD. Anyway, I don't know I'll make this one again. I've made this soup the non-healthy way (think: Olive Garden's Zuppa Toscana) and it blows this one out of the water. I used Trader Joe's Spicy Italian Chicken Sausage which incidentally was better sliced up into some leftover pesto pasta I had over the weekend. The non-healthy way uses real sausage, has cream added, and also has bacon bits swimming around in it. Here's the recipe I used for the healthy version:

Spicy Potato & Kale Soup


* 1/4 cup halved and sliced chorizo sausage, (see Note)
* 1 teaspoon extra-virgin olive oil
* 1 small onion, chopped
* 1 14-ounce can reduced-sodium chicken broth
* 1/3 cup water
* 1 small russet potato, peeled and sliced
* 2 cloves garlic, peeled and halved
* 4 cups kale, ribs removed, thinly sliced (see Tips for Two)
* 1/8 teaspoon freshly ground pepper, or to taste


1. Heat a large saucepan over medium heat. Add chorizo and cook, stirring, until browned, about 2 minutes. Transfer the chorizo to a paper towel-lined plate; wipe out the pot.
2. Heat oil in the pot over medium heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Add broth, water, potato and garlic; increase the heat to high and bring to a boil. Reduce to a simmer, cover and cook, stirring occasionally, until the potato is tender, 6 to 9 minutes. Lightly mash the potato with a wooden spoon. Add kale, a handful at a time, waiting until it has wilted before adding more. Adjust heat to maintain a simmer and cook, stirring occasionally, until the kale is tender, about 5 minutes. Add the reserved chorizo and season with pepper.

Tips & Notes

* Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.

* Note: Chorizo, a spicy pork sausage seasoned with paprika and chili, is originally from Spain and is often used in Mexican cooking. Chorizo can be made with raw or smoked, ground or chopped pork. Chorizo is available at well-stocked supermarkets, specialty food stores or online at Chorizo can be found in the deli section of most large supermarkets.
* Tips for Two: Refrigerate leftover kale, preferably in a perforated plastic bag, for 5 to 10 days. Substitute kale in Sautéed Swiss Chard with Chile & Garlic; add during the last 4 minutes while cooking pasta; sauté with minced garlic and extra-virgin olive oil for an omelet filling or to stir into scrambled eggs.


Per serving: 206 calories; 9 g fat (3 g sat, 4 g mono); 16 mg cholesterol; 24 g carbohydrates; 11 g protein; 4 g fiber; 306 mg sodium; 676 mg potassium.

Nutrition Bonus: Vitamin A (380% daily value), Vitamin C (120% dv), Potassium (19% dv).

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