|-Dottie Cross TMPJ72B|
|6 ounces||Chorizo sausage; cut in half lengthwise and sliced|
|1 tablespoon||Olive oil|
|1||Large onion; chopped|
|8 cups||Defatted reduced-sodium chic stock|
|8||All-purpose potatoes (2 lbs. total), peeled and|
|6||Cloves garlic, peeled, root trimmed|
|1||Bunch kale; (1 lb.), trimmed washed and thinly sliced|
|Salt and freshly ground blac to taste|
Heat a small, nonstick skillet over medium heat. Add chorizo and cook, stirring, until browned, about 5 minutes. Drain the chorizo on paper towels and set aside. In a heavy stockpot, heat oil over medium heat.
Add onions and saute until softened, 5 to 10 minutes. Add chicken stock, potatoes and garlic and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes are tender, 10 to 15 minutes.
With a slotted spoon, transfer the potatoes and garlic to a bowl; lightly mash with a fork. Return to the soup and bring to a simmer.
Stir in kale, a handful at a time. Simmer for 5 minutes, or until the kale is tender. Stir in the reserved chorizo and season with salt and pepper. Serves 8. 254 calories per serving: 10 grams fat, 277 mg sodium and 19 mg cholesterol. Source: "Eating Well" magazine - January/February, 1993 COMMENTS: For a satisfying winter supper, serve this peasant soup with chewy Portuguese corn bread called broa.
Collard or mustard greens can be substituted for the kale.
Reformatted by: CYGNUS, HCPM52C From the MM database of Judi M. Phelps. jpheps@... or best.com
Random recipe of the day