Portuguese Chourico and Kale Soup

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.
  • Level: Intermediate
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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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

  1. Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.
  2. 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.
  3. Serve soup with hunks of crusty bread and butter.
  4. Cook's Note: If you are in Mystic, ask for cherise (phonetic pronunciation), if you want to sample the chourico.
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