Portuguese kale and potato soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Garlic cloves; minced | |
| 1½ | cup | Finely chopped onions |
| ¾ | cup | Sliced carrots |
| ¼ | cup | Olive oil |
| 1 | pounds | Russet; (baking) potatoes |
| ; (about 2 large) | ||
| 4 | cups | Chicken broth |
| ¾ | pounds | Spanish chorizo; (cured spicy pork |
| ; sausage, available | ||
| ; at Hispanic markets | ||
| ; and some specialty | ||
| ; food shops), cut | ||
| ; into 1/4-inch | ||
| ; pieces | ||
| ¾ | pounds | Kale; stems discarded and |
| ; the leaves washed | ||
| ; well, spun dry, and | ||
| ; shredded thin | ||
| ; (about 8 cups | ||
| ; packed) | ||
| 1 | pounds | Red potatoes |
Directions
In a kettle cook the garlic, the onions, and the carrot in the oil over moderately low heat, stirring, until the vegetables are softened. Add the russet potatoes, peeled and cut into 1-inch pieces, the broth, and 4 cups water, bring the liquid to a boil, and simmer the mixture, covered, for 10 to 15 minutes, or until the potatoes are tender. While the potatoes are cooking, in a skillet cook the chorizo over moderate heat, stirring, until it is browned lightly and transfer it with a slotted spoon to paper towels to drain. With the slotted spoon transfer the cooked potatoes to a blender, add about 1½ cups of the cooking liquid and purée the mixture until it is smooth. Stir the purée into the broth mixture, add the chorizo, the kale, the red potatoes, cut into 1-inch pieces, and salt and pepper to taste, and simmer the soup, covered, for 10 minutes, or until the potatoes are tender.
Makes about 10 cups, serving 8 to 10.
Gourmet January 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.