It really was a wonderful winter dish. We love the flavor of the chorizo & cabbage a perfect little touch of sweetness. Matt thought it needed a little more paprika though I thought it was fine. A lot of chorizo contains paprika in it so check the seasoning of your soup & add a little more if you wish.
Last time I used chorizo links there was some question about what I was using since many people in the States are only familiar with Mexican chorizo. So, I took a picture of the smoked chorizo I use for soups & such. This harder type of chorizo is more common in Europe especially Spain but I'm starting to see it a lot more around here. This is a local grocery store brand but we've also bought it at World Market in the past.
Chorizo, Potato & Greens Soup
1 T olive oil
1/2 large onion (about 1 1/2 c) chopped
1 large garlic clove minced
2 smoked chorizo links, sliced
1/4 t smoked paprika
5 c chicken broth
1 large russet potato, peeled & cut into 1/2-inch cubes
2 large kale leaves, stems removed & torn into large pieces
1 c cabbage, sliced
salt & pepper
Heat the olive oil over medium-high heat. Add the onions & garlic. Sauté until the onion softens. Add the sausage & paprika & cook while stirring a minute more. Add the broth, potato, kale & cabbage & bring to a boil. Cover & reduce heat to a simmer. Simmer for 15 minutes, the potatoes should be tender.