Portuguese Chourico And Kale Soup

By á-170456

Ingredients

• 2 tablespoons extra-virgin olive oil (2 turns around the pan)
• 3 medium white waxy potatoes, like Yukon Gold peeled, diced
• 2 medium onions chopped
• 4 garlic cloves - (to 6) chopped
• 2 fresh or dried bay leaves
• 1 pound kale coarsely chopped
• Coarse salt to taste
• Freshly-ground black pepper to taste
• 1 can garbanzos - (15 oz) drained, rinsed
• 1 can diced tomatoes
• 1 pound diced chourico casing removed
• 1 quart chicken broth
• Warm crusty bread

Details

Servings 4

Preparation

Step 1

Heat oil in a deep pot over medium-high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.

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.

Serve soup with hunks of crusty bread and butter.

This recipe yields 4 servings.

Cook's Note: If you are in Mystic, CT, ask for cherise (phonetic pronunciation), if you want to sample the chourico.