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Meats Portuguese Soup 4 Servings

INGREDIENTS

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 lb Kale, trimmed washed &
thinly sliced
Salt & pepper to taste

INSTRUCTIONS

submitted by: Alexandra.Houck@ummed.edu I am not a big fan of kale,
but this soup was delicious.  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  DAVE
<DAVIDG@CLAM.RUTGERS.EDU>  RECIPEINTERNET LIST SERVER  RECIPE ARCHIVE -
27 MAY 1996  From the 'RECIPEinternet: Recipes from Around the World'
recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 268
Calories From Fat: 94
Total Fat: 10.3g
Cholesterol: 19.5mg
Sodium: 672.3mg
Potassium: 878.7mg
Carbohydrates: 31.6g
Fiber: 3.7g
Sugar: 6.5g
Protein: 12.9g


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