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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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My boy friend is portuguese, and had a yen for this soup, after many test runs, I think I've got it. I've seen lots of variations, but this is close to what he remembers from his youth, lots of kale, linguica and a hearty broth. He likes this with crusty sourdough bread, but being from the south, I like it with good ole cast iron skillet cornbread. Ingredients:
1 lb linguica sausage |
2 lbs kale, stems removed (about 2 bunches) |
1 small onion, chopped |
2 (14 ounce) cans chicken broth |
2 (14 ounce) cans beef broth |
3 medium potatoes, diced |
salt and pepper |
Directions:
1. slice linguica into bite size pieces, and brown in very hot soup pot. I like to get it a bit crusty.
2. Add onion and cook til tender.
3. Chop kale and add to pot and wilt about 10 minutes.
4. Add broth, cover and simmer at least 45 minutes.
5. Add potatoes and cook til they are done.
6. Adjust seasonings, and serve.
7. If soup seems tooo thick, just add another can of broth.
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