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home > recipes > soups > portuguese potato and kale soup
I am not a big fan of kale, but this soup was delicious. Alexandra Houck North Grafton, MA Portuguese Potato & Kale Soup 2 oz chorizo sausage, cut in half lengthwise and sliced 1/2 T olive oil 1 onion, chopped 4 c chicken stock 4 potatoes (1 1/2 pounds total), peeled & sliced 3 cloves garlic, minced 1/2 pound kale, trimmed, washed & thinly sliced salt & pepper to taste Heat small non-stick skillet over medium heat. Add chorizo and cook, stirring until browned, about 3 minutes. Drain and set aside. In heavy stockpot, heat oil over med heat. Add onions and saute until softened, about 5 minutes. Add chicken stock, potatoes & garlic and bring to a boil. Reduce heat and simmer until the potatoes are tender, 10 - 15 minutes. With a slotted spoon, transfer the potatoes to a bowl; lightly mash with a fork and return to the soup. Bring to a simmer and add kale, a handful at a time. Simmer until kale is tender, about 5 minutes. Stir in reserved sausage and season with salt & pepper to taste. NB: I used about 8 oz of a low-fat fully cooked sausage. I did not brown it as the more you cook this kind of sausage, the less flavor it has. I added it to the soup after the kale was cooked and allowed it to heat through. Alexandra B Houck University of Massachusetts - Worcester Campus email:Alexandra.Houck@ummed.edu

Portuguese Potato and Kale Soup


average rating = 3 stars(3.00001 comment available)
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keyword: portuguese
keyword: potato
ethnicity: portuguese
recipes for soups
recipes by Alexandra.Houck
Email Address:
(posted February 5, 1999)

I am not a
big fan of kale, but this soup was delicious.

Alexandra Houck
North Grafton, MA


Portuguese
Potato & Kale Soup

2 oz
chorizo sausage, cut in half lengthwise and sliced
1/2 T
olive oil
1
onion, chopped
4 c
chicken stock
4 potatoes (1 1/2 pounds total), peeled & sliced
3 cloves
garlic, minced
1/2 pound
kale, trimmed, washed & thinly sliced
salt & pepper to taste

Heat small non-stick
skillet over medium heat. Add chorizo and cook,
stirring until browned, about 3 minutes.
Drain and set aside.

In
heavy stockpot, heat oil over med heat. Add onions and saute until
softened, about 5 minutes. Add
chicken stock, potatoes & garlic and
bring to a
boil. Reduce heat and simmer until the potatoes are tender,
10 - 15 minutes.

With a slotted spoon, transfer the potatoes to a bowl; lightly
mash with
a fork and return to the
soup. Bring to a simmer and add kale, a handful
at a time.
Simmer until kale is tender, about 5 minutes. Stir in
reserved
sausage and season with salt & pepper to taste.

NB: I used about 8 oz of a low-
fat fully cooked sausage. I did not brown
it as the more you cook this kind of
sausage, the less flavor it has. I
added it to the
soup after the kale was cooked and allowed it to heat
through.



Alexandra B Houck
University of Massachusetts - Worcester Campus
email:Alexandra.Houck@ummed.edu



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from memphis tenn, United States wrote:4  5

sounds to be pretty good
3 starsDecember 1, 2000


 
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