Title: PORTUGUESE POTATO AND KALE SOUP
Categories: Soups
Yield: 8 Servings

-Dottie Cross TMPJ72B
6 oz Chorizo sausage; cut in
-half lengthwise and sliced
1 tb Olive oil
1 Large onion; chopped
8 c Defatted reduced-sodium chic
-stock
8 All-purpose potatoes
-(2 lbs. total), peeled and
6 Cloves garlic, peeled, root
-trimmed
1 Bunch kale; (1 lb.), trimmed
-washed and thinly sliced
Salt and freshly ground blac
-to taste

Heat a small, nonstick skillet over medium heat. Add
chorizo and cook, stirring, until browned, about 5
minutes. Drain the chorizo on paper towels and set
aside. In a heavy stockpot, heat oil over medium heat.
Add onions and saute until softened, 5 to 10 minutes.
Add chicken stock, potatoes and garlic and bring to a
boil. Reduce heat to low and simmer, uncovered, until
potatoes are tender, 10 to 15 minutes. With a slotted
spoon, transfer the potatoes and garlic to a bowl;
lightly mash with a fork. Return to the soup and bring
to a simmer. Stir in kale, a handful at a time. Simmer
for 5 minutes, or until the kale is tender. Stir in
the reserved chorizo and season with salt and pepper.
Serves 8. 254 calories per serving: 10 grams fat, 277
mg sodium and 19 mg cholesterol. Source: “Eating Well”
magazine – January/February, 1993 COMMENTS: For a
satisfying winter supper, serve this peasant soup with
chewy Portuguese corn bread called broa. Collard or
mustard greens can be substituted for the kale.
Reformatted by: CYGNUS, HCPM52C

From the MM database of Judi M. Phelps.
jpheps@slip.net or best.com

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