Ingredients
2 tbsp. extra-virgin olive oil
10 oz. chorizo
1 medium onion
1 medium head of cauliflower
1 small Yukon gold potato
4 c. canned chicken broth or chicken stock
1 bunch mustard greens, kale, or spinach
3 tbsp. fresh lemon juice
kosher salt
Freshly milled black pepper
paprika
Preparation
Step 1Heat oil in large saucepan over high heat until hot. Reduce heat to medium, add chorizo, and cook, stirring occasionally, until pieces are lightly browned on both sides, about 5 minutes. Transfer chorizo with a slotted spoon to plate. Add onion to pan and cook, stirring occasionally, until softened, about 5 minutes.Step 2Meanwhile, cut 2 cups small florets from cauliflower and chop rest. Peel and thinly slice potato. When onion has softened, add chicken broth, chopped cauliflower, and potato to saucepan; bring mixture to boil over high heat. Reduce heat to low and simmer about 5 minutes or until cauliflower and potato are very tender. Transfer to blender in 3 or 4 small batches and puree until very smooth.Step 3Measure pureed soup and return to saucepan. Add water, if necessary, to make 7 cups. Stir in reserved cauliflower florets and simmer 4 minutes or until almost tender. If using mustard greens or kale, add to soup with florets. When florets are just tender, stir in chorizo and lemon juice; add salt and pepper to taste. If using spinach, stir in with chorizo. Ladle soup into bowls; sprinkle each with some paprika and serve with garlic bread, if desired.
Recipe courtesy of chef Sara Moulton.
