Yield: 7 Servings
|2 tablespoons||Olive oil|
|2 cups||Chopped onions|
|2 teaspoons||Minced garlic|
|3½ cup||Chicken stock; or 2 cans ckicken broth|
|3 pounds||Potatoes; peeled and thinly sliced|
|1 pounds||Kale; large stems removed, shredded|
|4 ounces||Linguica; chorizo, or kielbasa sausage, pierced with a fork|
|¼ teaspoon||Freshly ground pepper|
1. Heat oil over medium heat in a large Dutch oven. Add onions and garlic; cover and cook, stirring occasionally, until softened, about 5 minutes. Add chicken broth, 4 cups water and potatoes; cover and bring to a boil. Reduce heat and simmer until potatoes are tender, 20 minutes. Add kale and simmer, uncovered, 10 minutes.
2. Meanwhile, cook sausage with 2 cups boiling water in small saucepan 5 minutes. Drain and cool slightly. Remove sausage from casings and chop.
3. Transfer 2 cups potato mixture to food processor and puree until smooth.
Return puree to remaining soup; add sausage, salt and pepper. Simmer 5 minutes.
Prep Time: 20 minutes Cooking Time: 45 minutes Degree of Difficulty: Easy Low-calorie
(C) Copyright 1997, Meredith Corporation, All Rights Reserved Busted by Barb, Possum Kingdom Lake NOTES : Thursday, December 04, 1997 10:55 AM This classic "green soup" from Portugal features fresh kale, potatoes, and a spicy linguica sausage.
Chorizo or kielbasa sausage make fine substitutes.
Recipe by: LHJ ONLINE
Posted to MC-Recipe Digest V1 #977 by "abprice@..." <abprice@...> on Jan 1, 1998