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Portuguese Potato and Kale Soup Recipe
Serves 8
For a satisfying winter supper, serve this peasant soup with chewy Portuguese corn bread called broa.
254 calories per serving: 10 grams fat, 277 mg sodium and 19 mg cholesterol.
Ingredients: 6 oz chorizo sausage, cut in half lengthwise and sliced
1 tbsp olive oil
1 large onion, chopped
8 cup defatted reduced-sodium chic, stock
8 all-purpose potatoes, (2 lbs total), peeled and diced
6 cloves garlic, peeled, root, trimmed
1 bunch kale, (1 lb), trimmed, washed and thinly sliced
Salt and freshly ground black pepper, to taste
Instructions: 1. Heat a small, nonstick skillet over medium heat.
2. Add chorizo and cook, stirring, until browned, about 5 minutes.
3. Drain the chorizo on paper towels and set aside.
4. In a heavy stockpot, heat oil over medium heat.
5. Add onions and saute until softened, 5 to 10 minutes.
6. Add chicken stock, potatoes and garlic and bring to a boil.
7. Reduce heat to low and simmer, uncovered, until potatoes are tender, 10 to 15 minutes.
8. With a slotted spoon, transfer the potatoes and garlic to a bowl; lightly mash with a fork.
9. Return to the soup and bring to a simmer.
10. Stir in kale, a handful at a time.
11. Simmer for 5 minutes, or until the kale is tender.
12. Stir in the reserved chorizo and season with salt and pepper.
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