Two Soups

In my desperate attempt to remain thin during the course of A Chorus Line, I've tried creating some vegetarian options for myself. I think I eat pretty well. I have my CSA so most of my food is organic and local. I work in chocolate factory, but even there my sweets intake has dropped. I don't keep potato chips or such around my house (I've been snacking on my Kale Chips!) And in an attempt to stop eating so many potatoes I found this substitute: Cauliflower Soup. I tried it. I'm not the biggest fan of it. But it's not bad! 


After a while though, I gave into the idea of more potatoes. I'd been seeing this next recipe in Edible Seattle for a while. The idea of chorizo, kale, and potatoes in a soup haunted me for a few days, I won't lie. I gave in, and the soup is delicious! 


So basically this is what I did during our giant Seattle Snow Storm. I made lots of soup and sad around my house! Hope you enjoy this and are far more productive than I! 


Cauliflower Soup
from allrecipes.com

Ingredients

• -2 stalks celery, chopped
• -1 onion, chopped
• -3/4 cup shredded carrots
• -2 tablespoons olive oil
• -1 head cauliflower, coarsely chopped
• -6 cups chicken broth
• -ground black pepper to taste

Directions

1. In a large saucepan over medium heat, saute the celery, onion and carrot in olive oil for 5 minutes, or until onion is translucent. Remove from heat and set aside.
2. Steam cauliflower in a colander over boiling water or in a steamer until tender. Mash.
3. Add the mashed cauliflower to the vegetable mixture, return to stovetop over medium heat and add the chicken broth. Pepper to taste and simmer for 15 minutes or until soup is heated thoroughly.

Notes:

- I added tofu when I blended this, so I could get some protein in there. 

- I wasn't a biggest fan of the texture. Next time, I'm going to try this by blending the cauliflower up for longer, as well as adding some sort of thickener. 

Potato Soup with Kale and Chorizo 

Ingredients:

• 5 tablespoons olive oil, divided
• 1 large onion, chopped (about 2 cups)
• 8 ounces fully cooked smoked Spanish chorizo or hot Calabrese salami, casing removed if necessary, chopped
• 2 teaspoons smoked paprika*
• 1 1/2 pounds russet potatoes, peeled, cut into 1/4-inch-thick slices
• 8 cups low-salt chicken broth
• 1 1/2 pounds kale, stemmed, torn into small pieces (about 16 cups lightly packed)
• 3 cups 1/2-inch cubes rustic bread (for croutons) 

Directions:

1. Heat 3 tablespoons oil in large pot over medium heat. 

2. Add onion; cook until translucent, about 8 minutes. 

3. Add chorizo and paprika; stir 1 minute.

4. Add potatoes and broth. Increase heat and bring to boil. 

5. Add kale; stir until wilted and soup returns to boil. 

6. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally. Refrigerate uncovered until cool, then cover and chill. Rewarm before serving.

Croutons: 

1. Heat 2 tablespoons oil in large skillet over medium heat. Add bread cubes and sauté until golden, about 10 minutes. Sprinkle croutons with salt and pepper. 

2. Divide soup among bowls. Top with croutons and serve.

Read More http://www.epicurious.com/recipes/food/views/Potato-Soup-with-Kale-and-Chorizo-241646#ixzz1kPT9Wnuq

Notes:

- I didn't use the bread croutons. I'm totally ok with that. This meal is hearty unto itself. 

Enjoy!