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This soup is Tried & True. I made a few changes to it, I used
cranberry beans instead of garbanzos and linguica instead of the chouriço. I
also added some smoked paprika to taste, about 1/2 teaspoon. This is an
excellent soup and everyone raved about it..... |
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Chouriço is a smoked pork sausage from
Portugal seasoned with paprika, crushed pepper, garlic and other spices. It is
great in omelets also. |
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Portuguese Chouriço and Kale Soup
2 T. extra-virgin olive oil
3 medium white waxy potatoes, like Yukon golds, peeled and diced
2 medium onions, chopped
4 to 6 cloves garlic, chopped
2 bay leaves, fresh or dried
1 lb. kale, coarsely chopped
Coarse salt and pepper
1 (15-ounce) can garbanzos (chick peas), drained and rinsed
1 can diced tomatoes
1 lb. diced chouriço, casing removed
1 quart chicken broth
Warm, crusty bread
Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and
cook 5 minutes, stirring occasionally.
Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2
minutes. Season with salt and pepper. Add beans, tomatoes, chouriço, and broth
to the pot and bring the soup to a full boil. Reduce heat back to medium and
cook 5 to 10 minutes longer or until potatoes are tender.
Serve soup with hunks of crusty bread and butter.
Yield: 4 servings
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