| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Portuguese | Soup | 4 | Servings |
INGREDIENTS
| 2 | oz | Chorizo sausage; cut in half lengthwise and sliced |
| 1/2 | tb | Olive oil |
| 1 | Onion; chopped | |
| 4 | c | Chicken stock |
| 4 | Potatoes (1-1/2 pounds total); peeled & sliced | |
| 3 | Cloves garlic; minced | |
| 1/2 | lb | Kale; trimmed, washed & thinly sliced |
| Salt & pepper to taste |
INSTRUCTIONS
submitted by: Alexandra.Houck@ummed.edu I am not a big fan of kale, but this soup was delicious. Heat small non-stick skillet over medium heat. Add chorizo and cook, stirring until browned, about 3 minutes. Drain and set aside. In heavy stockpot, heat oil over med heat. Add onions and saute until softened, about 5 minutes. Add chicken stock, potatoes & garlic and bring to a boil. Reduce heat and simmer until the potatoes are tender, 10 - 15 minutes. With a slotted spoon, transfer the potatoes to a bowl; lightly mash with a fork and return to the soup. Bring to a simmer and add kale, a handful at a time. Simmer until kale is tender, about 5 minutes. Stir in reserved sausage and season with salt & pepper to taste. NB: I used about 8 oz of a low-fat fully cooked sausage. I did not brown it as the more you cook this kind of sausage, the less flavor it has. I added it to the soup after the kale was cooked and allowed it to heat through. Alexandra B Houck, University of Massachusetts - Worcester Campus DAVE <DAVIDG@CLAM.RUTGERS.EDU> RECIPEINTERNET LIST SERVER RECIPE ARCHIVE - 27 MAY 1996 From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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