NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|1. Prepare soup with water as directed.|
|2. Sauté chorizo, potatoes, beans, smoked paprika and garlic in oil for 5 to 8 minutes or until chorizo is slightly browned. Stir in sherry; cook for 1 minute.|
|3. Stir chorizo mixture and kale into soup; bring to simmer. Cook for about 10 minutes or until vegetables are tender. Stir in cream, then lemon juice; return to gentle simmer.|
- For each portion, ladle 1 1/3 cups (330 mL) into bowl; garnish with 1 tsp (5 mL) parsley.