Chorizo Soup - Elaine DeRosa

CHOURICO/CHORIZO SOUP
By Elaine DeRosa (Marc's cousin)

3 Quarts chicken stock
1 onion, chopped
Olive oil
Garlic, about 2-3 cloves, minced
3 carrots, chopped or sliced
1 head of escarole, or kale (I use a bag of frozen chopped kale)
2-3 bay leaves
2 lbs. chourico or linguista (Portugese sausage)
Starch - cannelloni beans, diced potatoes, rice, pasta like orzo - whatever you like)
In a large stock pot, start with a few tablespoons of olive oil. Saute onion until clear. Add garlic and carrots. Add chicken stock and boil. Add in bay leaves and escarole or kale. Boil for a while. Slice chourico into bite sized pieces/rounds, and add to mix. Add beans or potatoes. ( if using pasta, cook beforehand so that it doesn’t absorb all the broth). Boil for a while until the chourico flavors the soup. Serve hot.
[Author’s note: My family loves this! The chourico has enough spices in it to flavor the soup, so you needn’t add more, unless you want to,. We have it with a loaf of Italian or Portugese bread. Also, you may see this in the store as chourico or chorizo. Both are fine - one is Portugese and one is Spanish. And lastly, like any soup, you can add whatever you want - celery, spinach, tomatoes….whatever is in your fridge.]
Enjoy!