Thursday, February 4, 2010

Portguese Chourico and Kale soup

We seriously LOVE this soup! This is a Rachael Ray version of this soup but it is so easy and YUMMY! I thought I would post it here for everyone to use. Since we can't find chourico here I use turkey Italian sausage and it comes out just fine! And I actually change it to half beef broth, half chicken broth.


* 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


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.


Lori said...

We make this soup all the time - we love it! Thanks for sharing it with us 5 years ago. We usually use vegetable broth and mild italian sausage. Mmm... this is so good...

Jon and Christine Knecht said...

You should try the peanut wraps below this! They are scrumptious!