| 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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