| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Soups &, Stews | 7 | Servings |
INGREDIENTS
| 2 | tb | Olive oil |
| 2 | c | Chopped onions |
| 2 | ts | Minced garlic |
| 3 1/2 | c | Chicken stock; or 2 cans ckicken broth |
| Water | ||
| 3 | lb | Potatoes; peeled and thinly sliced |
| 1 | lb | Kale; large stems removed, shredded |
| 4 | oz | Linguica; chorizo, or kielbasa sausage, pierced with a fork |
| 1 | ts | Salt |
| 1/4 | ts | Freshly ground pepper |
INSTRUCTIONS
1. Heat oil over medium heat in a large Dutch oven. Add onions and garlic; cover and cook, stirring occasionally, until softened, about 5 minutes. Add chicken broth, 4 cups water and potatoes; cover and bring to a boil. Reduce heat and simmer until potatoes are tender, 20 minutes. Add kale and simmer, uncovered, 10 minutes. 2. Meanwhile, cook sausage with 2 cups boiling water in small saucepan 5 minutes. Drain and cool slightly. Remove sausage from casings and chop. 3. Transfer 2 cups potato mixture to food processor and puree until smooth. Return puree to remaining soup; add sausage, salt and pepper. Simmer 5 minutes. Prep Time: 20 minutes Cooking Time: 45 minutes Degree of Difficulty: Easy Low-calorie (C) Copyright 1997, Meredith Corporation, All Rights Reserved Busted by Barb, Possum Kingdom Lake NOTES : Thursday, December 04, 1997 10:55 AM This classic "green soup" from Portugal features fresh kale, potatoes, and a spicy linguica sausage. Chorizo or kielbasa sausage make fine substitutes. Recipe by: LHJ ONLINE http://www.lhj.com Posted to MC-Recipe Digest V1 #977 by "abprice@wf.net" <abprice@wf.net> on Jan 1, 1998
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