| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Portuguese |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh kale |
| 4 |
|
Medium-sized potatoes, peeled |
| 8 |
c |
Water |
| 1/4 |
c |
Olive oil |
|
|
Salt, pepper to taste |
| 1/4 |
lb |
Smoked garlic sausage, cooked and sliced in 1/4-inch rounds |
INSTRUCTIONS
Wash kale and cut off stems. Slice into shreds as thin as possible. Put
potatoes, water, oil, salt, and pepper into a large saucepan and bring to a
boil. Reduce heat and cook slowly, covered, about 25 minutes, or until
potatoes are tender. Remove from stove and put mixture through a sieve or
puree it. Return to saucepan; add kale strips. Continue cooking about 15
minutes longer, until kale is tender. Serve with sausage place on top of
soup. Serves 6.
This recipe comes from THE COMPLETE INTERNATIONAL SOUP COOKBOOK by Kay Shaw
Nelson (Stein and Day, 1980).
Posted to Kitmailbox Digest by "Joanne L. Schweikj"
<SCHWEIKJ@fredonia.edu> on Apr 2, 199
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