REC-Portuguese Chorizo and Kale Soup (TNT)

[PA Baker]

Portuguese Chorizo and Kale Soup

2 tablespoons (extra-virgin olive oil
3 medium white waxy potatoes, like yukon golds, peeled and diced
2 medium onions, chopped
4 to 6 cloves garlic, chopped
2 bay leaves, fresh or dried
1 pound kale, coarsely chopped
Coarse salt and pepper
1 (15-ounce) can garbanzos (chick peas), drained and rinsed (I'm not a fan so I use white northern beans)
1 can diced tomatoes
1 pound diced chourico, casing removed
1 quart chicken broth
Warm, crusty bread


Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.



Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender. Serve soup with hunks of crusty bread and butter.

[Alix]

Cool. This one is going in my file. I will experiment and share with my Mom. We both LOVE soup but my DH and kids are not so keen. LOL.

[PA Baker]

I have the same problem here, Alix. I love soup but DH isn't interested--unless it's full of cream!

[QSis]

I made this over the weekend.

I used Frugal Gourmet's "Portugese Caldo Verde" in "Our Immigrant Ancestors" as the basic recipe, which is very similar to PA Baker's.

But I used a bag of navy beans (boiled till tender), omitted the tomatoes. I had a couple of different kinds of spicy sausages to put in there. Five potatoes, 3 quarts chicken broth.

It was absolutely, positively DELICIOUS! Lunch for several days this week!

Lee