| 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 purée the mixture
until it is smooth. Stir the purée 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”