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.