From the Farm: Recipes
Portuguese Kale Soup
FOUND IN: on December 16, 2012
Here's a way to turn those winter greens into the main event. Many years ago, my husband and I lived on the beautiful coast of Rhode Island Just down the road from us was a Portuguese diner that featured this simple and hearty soup. It became a staple in our repertoire. It includes 2 traditional sausages from that area, chourico (pronounced "shorice") and linguica (soft "c"). However, I have made it with many sausage substitutes and it is always satisfying.
Yield: 8 portions Prep Time: 15 minutes Cook Time: 20 - 30 minutes
- 1 lb chorizo (links, not bulk) or andouille sausage (or 1/2 lb each of chourico and linquica, if you can find them)
- 1 large onion, diced
- 2 stalks celery, sliced
- 2 qts chicken stock, more if desired
- 1 lb waxy white potatoes, peeled and diced
- 1 can white beans, drained & rinsed
- 1 bunch kale, stems removed, washed and thinly sliced
- Kosher salt and freshly ground black pepper, to taste
Pierce the sausages to prevent bursting and brown them, whole, in a saute pan, until they are firm and evenly brown. Set aside and let cool. Pour off some of the fat in the pan, leaving just enough to saute the onions and celery.
Saute the onions and celery in the pan and put them, along with the diced potatoes, in a large pot with the chicken stock. Bring to a simmer. Slice the sausage into bite sized pieces and add to the pot. When the potatoes are nearly cooked, add the kale and let it wilt. Skim off any excess fat from the soup as it simmers. Add the beans, season the soup with salt and pepper, and serve with crusty bread.
Hint: cut the greens into smaller than usual pieces so that they can be eaten with a spoon without dribbling.
This soup can be served as a hearty stew, with less liquid and more solids, or as a brothy soup. Add more or less chicken broth to your particular preference.