Name: Chorizo + Kale Soup
Ingredients: 2 tbsp olive oil; 1 lb ground chorizo pork sausage; 2 medium spanish onions, minced; 4 yukon gold or russet potatoes,diced small; 4 Cloves garlic, minced; 1 lb fresh kale, rough chopped; 1–2 tbsp kosher salt; 1 tsp. ground black pepper; 15 oz. can garbanzo beans,drained and rinsed; 2 bay leaves; 4 beefsteak tomatoes, diced small; 1 qt chicken broth; french baguette (optional)

Chorizo + Kale Soup

in the kitchen with eric williams

"Our schedules can be chaotic on our family life; it’s not often we can plan a meal around the kitchen table. However, any one of us can prepare this fall soup. It's quick and simple, yet very delicious. We usually serve this with a warm loaf of bread from the oven, topped with some grated cheese and softened butter. Then we all sit together on the couch as we catch up and enjoy dinner.” —Eric Williams, chef and founder of Cleveland's Momocho

To thank Eric for sharing his time, BurkleHagen has donated $100 to the Greater Cleveland Food Bank—we’d love you to do the same.

Food Styling: Claire Vredevoogd

Chorizo + Kale Soup

2 tbsp	olive oil
1 lb	ground chorizo pork sausage
2	medium spanish onions, minced
4	yukon gold or russet potatoes, diced small
4 Cloves	garlic, minced
1 lb	fresh kale, rough chopped
1–2 tbsp	kosher salt
1 tsp.	ground black pepper
15 oz.	can garbanzo beans, drained and rinsed
2	bay leaves
4	beefsteak tomatoes, diced small
1 qt	chicken broth
	french baguette (optional)

Instructions

1. Heat oil in large sauce pot over medium heat. Add chorizo sausage, minced onions and potatoes. Sauté for 6–8 minutes while stirring.

2. Add minced garlic and chopped kale. Cook 2–3 minutes to wilt kale. Season with pepper and 1 tbsp. kosher salt.

3. Add garbanzo beans, bay leaves, diced tomatoes and chicken stock. Reduce heat to low and simmer 15–20 minutes.

4. Season to taste with remaining kosher salt and remove bay leaves. Serve with warm crusty bread.

Wine Pairing

White
L’Ecole No.41, Columbia Valley Washington, Grape Varietal: Semillon

Red
Hitching Post, Central Cost California, Grape Varietal: Pinot Noir

This hearty fall soup offers a variety of flavors and textures. It will match well with a wine that has both fruit and acid to counter the spice and fat. Pair with either a white or red winethese particular wines have a nice fruity backbone with earthy flavors, so as not to overwhelm the dish itself. Their acidity will refresh the palate from the fat of the chorizo.

Pick up either bottle from The Wine Spot in Cleveland Heights!