Hearty Portuguese Kale Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Olive oil,
1/2 lbs: Smoked sausage, sliced 1/2" thick
1 quart: Chicken broth,
1 medium: Onion, thinly sliced
3 medium: Potatoes, sliced
1 large: Bunch (abt. 1 lb.) kale, shredded or - sliced very thinly
Freshly ground black pepper,
Salt, optl.
Directions:
Heat oil in a skillet; saute 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.
Shepherd writes: "For a cold night, serve with a warm crusty bread
and good beer or red wine for a complete meal."
Recipe developed by Renee Shepherd and Fran Raboff. From 1992
"Shepherds Garden Seeds" catalog. Pg. 16. Posted by Cathy Harned.
Source from luhu.jp
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.
Shepherd writes: "For a cold night, serve with a warm crusty bread
and good beer or red wine for a complete meal."
Recipe developed by Renee Shepherd and Fran Raboff. From 1992
"Shepherds Garden Seeds" catalog. Pg. 16. Posted by Cathy Harned.
Source from luhu.jp