Late afternoon – the sun is just about to hide beneath the horizon, but its last warm rays makes the few remaining roses in the garden glow. I am full of admiration for how the roses are struggling to keep their heads up, inspite of frosty nights and cold days. Some of them are not even clothed in leaves.
I spent a few hours late in the afternoon tidying up the garden before the snow blankets everything the other day. It was lovely, but cold. Knowing that a warm bowl of soup was planned for supper it didn’t matter that my fingers turned into icicles.
The original recipe for the soup was printed in the English version of Country Living, but me being me I had to adjust it slightly to our taste, adding both a tin of chopped tomatoes and some garlic. Served with home made focaccia, a small bowl of good olive oil to dip it in and good company it turned out to be a delicious meal.
Kale, chorizo and butter bean soup
(vegetarian if you drop the chorizo and use vegetable stock)
- 225 chorizo cut into cubes or half slices
- 1 tbs olive oil
- 1 medium onion, chopped roughly
- 1-2 cloves of garlic, finely sliced
- 1 large rosemary stalk
- 1 bay leaf
- 1 tin chopped tomatoes
- 150 g kale, finely sliced
- 1 l chicken or vegetable stock
- 2 tins butter beans, strained
Please do try to make the soup! I promise that it is delicious.