Portuguese potato & kale soup

Yield: 8 Servings

Measure Ingredient
\N \N -Dottie Cross TMPJ72B
6 ounces Chorizo sausage; cut in half lengthwise and sliced
1 tablespoon Olive oil
1 \N Large onion; chopped
8 cups Defatted reduced-sodium chic stock
8 \N All-purpose potatoes (2 lbs. total), peeled and
6 \N Cloves garlic, peeled, root trimmed
1 \N Bunch kale; (1 lb.), trimmed washed and thinly sliced
\N \N 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

Similar recipes