Sara Moulton's Creamy Cauliflower Soup with Chorizo and Greens

1 . Stage

Heat oil in large saucepan over high heat until hot. Reduce heat to medium, add chorizo, and cook, stirring occasionally, until pieces are lightly browned on both sides, about 5 minutes. Transfer chorizo with a slotted spoon to plate. Add onion to pan and cook, stirring occasionally, until softened, about 5 minutes.

2 . Stage

Meanwhile, cut 2 cups small florets from cauliflower and chop rest. Peel and thinly slice potato. When onion has softened, add chicken broth, chopped cauliflower, and potato to saucepan; bring mixture to boil over high heat. Reduce heat to low and simmer about 5 minutes or until cauliflower and potato are very tender. Transfer to blender in 3 or 4 small batches and puree until very smooth.

3 . Stage

Measure pureed soup and return to saucepan. Add water, if necessary, to make 7 cups. Stir in reserved cauliflower florets and simmer 4 minutes or until almost tender. If using mustard greens or kale, add to soup with florets. When florets are just tender, stir in chorizo and lemon juice; add salt and pepper to taste. If using spinach, stir in with chorizo. Ladle soup into bowls; sprinkle each with some paprika and serve with garlic bread, if desired.