"What's for Dinner Honey?"- Chorizo Soup

Brrrr. Betty is making soup no matter what.  So we asked Signe, our Farmers Market foodie, to help us out with a little inspiration.  Luckily, Chef Paul Walhberg has this recipe to share.

Walberg comes from a family of 9 and both his parents loved to cook.  So much of what he knows he learned from being in their kitchen, watching and listening.  He loves the dialog back and forth in his restaurant kitchen- it's not just him, solitary chef with a recipe.  It's a conversation, a collaboration, a process and there is never too strict a recipe, it's all intuitive.  So thank you Paul for measuring it out for Betty...

• 4 T olive oil
  
• 1 T slivered garlic
  
• 3 C diced chorizo
  
• 1 C diced onion
• 1 C diced celery
• 1 C diced carrot
• 4 bay leaves
• 1/4 C minced parsley
• 1/2 T crushed red pepper
  
• 2 C diced tomato
• 3 C shredded kale
• 3 quarts chicken stock
• salt and pepper

Heat olive oil an sautee the garlic, chorizo, carrots, celery and onion for 5 minutes.  Add tomatoes, crushed red pepper flakes and saute for three more minutes.  Add chicken stock, parsley and kale and bring to a simmer.  Keep it there for 5 minutes.  Season with salt and pepper to taste and serve.

Carolyn at Bare Cove Wine Annex suggests one of these wines with your soup: a crisp white wine, 2009 Gavi from Broglia or a light red
Chianti Rufina 2007 Selvapiana served slightly cool, cellar temperature.  She thinks both play off the spicy chorizo nicely.  Betty says why choose?  Try them both... .