Portuguese Kale and Potato Soup
- Number of Servings: 6
Ingredients
Directions
2 garlic cloves, minced 1 1/2 cups finely chopped onions 1 1/2 Tbsn olive oil 4 cups chicken broth 10 oz. Spanish chorizo (cured spicy pork sausage, available at Hispanic markets and some specialty food shops), cut into 1/4-inch pieces 3/4 pound kale, stems discarded and the leaves washed well, spun dry, and shredded thin (about 8 cups packed) 7 oz. pound red potatoesRead More https://www.epicurious.com/recipes/food/views/Portuguese-Kale-and-Potato-Soup-10261#ixzz1finAQTGg
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 1 1/2 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.
Read More https://www.epicurious.com/recipes/food/views/Portuguese-Kale-and-Potato-Soup-10261#ixzz1finXEuRE
Serving Size: big bowl
Number of Servings: 6
Recipe submitted by SparkPeople user HILLARYCLOSE.
Read More https://www.epicurious.com/recipes/food/views/Portuguese-Kale-and-Potato-Soup-10261#ixzz1finXEuRE
Serving Size: big bowl
Number of Servings: 6
Recipe submitted by SparkPeople user HILLARYCLOSE.
Nutritional Info Amount Per Serving
- Calories: 365.7
- Total Fat: 22.8 g
- Cholesterol: 65.5 mg
- Sodium: 1,275.3 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 3.5 g
- Protein: 23.6 g