Name: Portuguese Kale And Potato Soup
Ingredients: 2 Garlic cloves; minced; 1 1/2 c Finely chopped onions; 3/4 c Sliced carrots; 1/4 c Olive oil; 1 lb Russet; (baking) potatoes; ; (about 2 large); 4 c Chicken broth; 3/4 lb Spanish chorizo; (cured spicy pork; ; sausage, available; ; at Hispanic markets; ; and some specialty; ; food shops), cut; ; into 1/4-inch; ; pieces; 3/4 lb Kale; stems discarded and; ; the leaves washed; ; well, spun dry, and; ; shredded thin; ; (about 8 cups; ; packed); 1 lb Red potatoes

Today friendship has fallen on hard times. Few men have good friends, much less deep friendships. Individualism, autonomy, privatization, and isolation are culturally cachet, but deep, devoted, vulnerable friendship is not. This is a great tragedy for self, family, and the Church, because it is in relationships that we develop into what God wants us to be… Friendships…are there to be made if we value them as we ought – and if we practice some simple disciplines of friendship.

Kent Hughes

CATEGORY	CUISINE	TAG	YIELD
Meats	Portuguese	Gourmet/bon, January 199	1	servings

INGREDIENTS

2		Garlic cloves; minced
1 1/2	c	Finely chopped onions
3/4	c	Sliced carrots
1/4	c	Olive oil
1	lb	Russet; (baking) potatoes
		; (about 2 large)
4	c	Chicken broth
3/4	lb	Spanish chorizo; (cured spicy pork
		; sausage, available
		; at Hispanic markets
		; and some specialty
		; food shops), cut
		; into 1/4-inch
		; pieces
3/4	lb	Kale; stems discarded and
		; the leaves washed
		; well, spun dry, and
		; shredded thin
		; (about 8 cups
		; packed)
1	lb	Red potatoes

INSTRUCTIONS

In a kettle cook the garlic, the onions, and the carrot in the oil over
moderately low heat, stirring, until the vegetables are softened. Add the
russet potatoes, peeled and cut into 1-inch pieces, the broth, and 4 cups
water, bring the liquid to a boil, and simmer the mixture, covered, for 10
to 15 minutes, or until the potatoes are tender. While the potatoes are
cooking, in a skillet cook the chorizo over moderate heat, stirring, until
it is browned lightly and transfer it with a slotted spoon to paper towels
to drain. With the slotted spoon transfer the cooked potatoes to a blender,
add about 1 1/2 cups of the cooking liquid and pur&eacute;e the mixture
until it is smooth. Stir the pur&eacute;e into the broth mixture, add the
chorizo, the kale, the red potatoes, cut into 1-inch pieces, and salt and
pepper to taste, and simmer the soup, covered, for 10 minutes, or until the
potatoes are tender.
Makes about 10 cups, serving 8 to 10.
Gourmet January 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus Christ! The answer is on everyone’s lips”