| 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>
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RECIPE ARCHIVE - 27 MAY 1996
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