Portuguese Chourico and Kale Soup Recipe courtesy Rachael Ray This recipe is a quick version of a wonderful soup I had in Mystic, Connecticut, a Portuguese community nestled by the sea in New England. This soup is a winter wonder. 2 tablespoons (2 turns around the pan) extra-virgin olive oil 3 medium white waxy potatoes, like yukon golds, peeled and diced 2 medium onions, chopped 4 to 6 cloves garlic, chopped 2 bay leaves, fresh or dried 1 pound kale, coarsely chopped Coarse salt and pepper 1 (15-ounce) can garbanzos (chick peas), drained and rinsed 1 can diced tomatoes 1 pound diced chourico, casing removed 1 quart chicken broth Warm, crusty bread Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally. Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender. Serve soup with hunks of crusty bread and butter. Cook's Note: If you are in Mystic, ask for cherise (phonetic pronunciation), if you want to sample the chourico.		Recipe Summary Difficulty: Intermediate Prep Time: 10 minutes Cook Time: 20 minutes Yield: 4 servings User Rating:

Episode#: TM1A25
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