Anyway, I digress.
The soup looked good so I decided to make it. The big change I made was to ditch the coconut milk and oil. The original recipe used pre-cooked chorizo that I needed to fry in coconut oil for some reason and then the broth was chicken stock and coconut milk. I don’t like coconuts, so I decided to use heavy cream instead of coconut milk.
Oh, and the chorizo I bought wasn’t cooked. Eek. So I fried it up with no added oil because according to the interwebs, it makes a lot of grease during cooking. Why add more?
So, I cooked it up and it turned into a mush? I have no idea. I was worried I didn’t do it right but it was no longer raw so I was happy.
A huge handful of kale and a small heavy cream were added to my pot of chicken broth, white beans, and chorizo about 5 minutes before serving.
It looked good, I wasn’t sure how it would taste but it was banging! The chorizo was all tiny and on everything so there was flavor everywhere. I’m definitely making it again but I’ll probably buy pre-cooked chorizo sausage next time.
Here’s my recipe after my idea from here.
1 can white beans (why paleo people hate beans, I’ll never know)
2 cups chicken broth
2 cups water
1 huge handful of fresh kale
1 small container of heavy cream
1. cook chorizo is needed
2. add beans, sausage, broth, and water and warm
3. 5 minutes before serving, add kale and cream
4. heat through
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