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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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The Portuguese soup, in a vegetarian-friendly style. If you do want meat flavor, substitute the vegetable stock for chicken or beef stock. Ingredients:
1 large baking potato, cut into eighths |
1 garlic clove, lightly smashed |
5 cups vegetable stock |
3 cups fresh kale leaves, stripped from stalks and rinsed before chopping |
1 teaspoon fresh marjoram or 1 teaspoon oregano leaves |
1 bay leaf |
salt |
ground black pepper |
Directions:
1. Combine the potato, garlic, and 2 cups stock in a medium saucepan on medium-high heat.
2. Cook until the potato is soft, about 15 minutes. Allow to cool slightly. (This step can be done up to 2 days in advance.).
3. While the potato mix is cooking, cook the kale and remaining stock with marjoram (or oregano) and bay leaf. Simmer until tender, about 10 minutes. Remove bay leaf.
4. Purée the potato mixture. The mixture will be thick. Stir into the simmering kale mixture, season with salt and pepper and heat through.
5. Serve immediately.
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