Photo: Portuguese Chourico and Kale Soup Recipe
This recipe is a quick version of a wonderful soup I had in Mystic, Conn., a Portuguese community nestled by the sea in New England. This soup is a winter wonder.
Ingredients
- 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
Directions
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.
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By BookFields1
NY, 72
on February 05, 2012
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Very good indeed! I used Turnip bottoms and Black eye-peas instead of Potatoes and Garbanzo beans. Yum!
By valentine.w
on January 30, 2012
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Super easy to make and tasty! I ended up dumping in a lot of chicken broth--at least 1.5 quarts (or 6 cups to cover all the ingredients in the pot. I also... didn't use chourico, because I didn't know what that was. Instead, I had a pound of frozen bacon, so I cut up and fried that up in the pot before putting in the onions and potatoes (no oil was used. Still, it was delicious! Everything was super easy to prepare--just put it all in the pot and simmer til done! Made a lot, too :
By MackeyBoomBoom
02138
on January 25, 2012
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Ok, you're going to love this recipe. I discovered Kale Soup when I moved to Cape Cod after college, and THIS is the soup I remember! I have a pot on the stove right now, and, yes, it's best with warm crusty bread. Enjoy!
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