Hearty portuguese kale soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| ½ | pounds | Smoked sausage sliced 1/2\" thick |
| 1 | quart | Chicken broth |
| 1 | medium | Onion, thinly sliced |
| 3 | mediums | Potatoes, sliced |
| 1 | large | Bunch (abt. 1 lb.) kale shredded or sliced very thinly |
| Freshly ground black pepper | ||
| Salt (opt'l.) | ||
Directions
Heat oil in a skillet; saute the sausage just until the fat is rendered, about 3 to 5 minutes. Drain on paper towels and reserve.
Bring broth to a boil with the onions and potatoes; simmer 10 to 15 minutes until potatoes are very tender. Mash onions and potatoes in the broth with a potato masher or slotted spoon. Add drained sausage slices and the kale. Bring to a boil and then simmer for 3 to 5 minutes, until kale is tender. Taste for seasoning - depending on how spicy your sausage is, add salt and pepper to taste. Serve piping hot.
Shepherd writes: "For a cold night, serve with a warm crusty bread and good beer or red wine for a complete meal." Recipe developed by Renee Shepherd and Fran Raboff. From 1992"Shepherd's Garden Seeds" catalog. Pg. 16. Posted by Cathy Harned.