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.

Related recipes