Portuguese Chourico and Kale Soup (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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:
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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