Portuguese Chourico and Kale Soup

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Picture of Portuguese Chourico and Kale Soup Recipe Photo: Portuguese Chourico and Kale Soup Recipe
Rated 5 stars out of 5
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Total Time:
30 min
Prep
10 min
Cook
20 min
Yield:
4 servings
Level:
Intermediate
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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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Newest Ratings and Reviews

Read all 153 reviews

  • on April 15, 2013

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    This soup is amazing! The only changes I made were using white beans instead of garbanzo and turkey kielbasa instead of the chaurico. So easy and satisfying, will make this many more times to come!

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  • on April 14, 2013

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    YUM! So easy to make.. followed the recipe almost completely- I used 1.5 onions ( I am not a big fan of cooked onions and added a little bit of water ( cup . It paired well with dry crisp Rose wine.

    people found this review Helpful.
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  • on April 04, 2013

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    I've never had kale, so when it was delivered today, I wasn't sure what to do with it.

    I used Mexican Chorizo and added 1 qt of fresh tomato juice from the garden. It was incredible and would easily serve 12+, so I split it in half about 10 minutes before it was done & used a foodsaver to freeze half for another meal!

    Really easy & delicious soup!

    people found this review Helpful.
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