Hearty Portuguese Kale Soup
For a cold night, serve with a warm crusty bread and good beer or red wine for a complete meal.
Yield
4 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| ½ | pound |
smoked sausage
sliced 1/2 inch thick |
|
| 1 | quart |
chicken broth
|
*
|
| 1 | medium |
onions
thinly sliced |
|
| 3 | medium |
potatoes
sliced |
|
| 1 | bunch |
kale
shredded or very thinly sliced |
*
|
|
black pepper
freshly ground |
*
|
||
|
salt
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 226.8 | g |
smoked sausage
sliced 1/2 inch thick |
|
| 0.9 | l |
chicken broth
|
*
|
| 1 | medium |
onions
thinly sliced |
|
| 3 | medium |
potatoes
sliced |
|
| 1 | bunch |
kale
shredded or very thinly sliced |
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | x |
salt
optional |
*
|
Directions
Heat oil in a skillet; sauté the sausage just until the fat is rendered, about 3 to 5 minutes.
Drain on paper towels and reserve.
Bring broth to a boil with the onions and potatoes; simmer 10 to 15 minutes until potatoes are very tender.
Mash onions and potatoes in the broth with a potato masher or slotted spoon.
Add drained sausage slices and the kale.
Bring to a boil and then simmer for 3 to 5 minutes, until kale is tender.
Taste for seasoning - depending on how spicy your sausage is, add salt and pepper to taste.
Serve piping hot.
