. . : Portuguese Potato and Kale Soup Recipe - Quick Recipes, Easy Meal Ideas, Food online : : .
. : : Menu : : .


> Categories:
Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game  

Portuguese Potato and Kale Soup
Category Soups
Total Hits 243
Rating Rating:0 | Voted:0 | voted : 0 times
1 Point 2 Point 3 Point 4 Point 5 Point 6 Point 7 Point 8 Point 9 Point 10 Point
The Recipe

-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 -----

Render: 0.003 Sec ¦ By AhmBay