PORTUGUESE CHOURICO AND KALE SOUP (ADAPTED FROM RACHAEL RAY)
There are a couple of other sausage and kale soups on 'Zaar, but none like this. It is a just a bit spicy and filling and soothing and a meal in itself. (OK, maybe with an apple for fruit...or apple pie! :-)
Provided by BarbryT
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the olive in a 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 for about 5 minutes. Season with salt and pepper.
- Add beans, tomatoes, sausage, 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.
Nutrition Facts : Calories 967.7, Fat 54, SaturatedFat 18, Cholesterol 100, Sodium 2534.2, Carbohydrate 76.7, Fiber 12.8, Sugar 7.1, Protein 46.3
PORTUGUESE KALE SOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large stock pot, heat the oil over medium-high heat. Add the garlic, onions, turnips and carrots and cook for 5 minutes. Add the kale, chourico, bay leaves, parsley and thyme and mix well. Add the beef stock, beans and tomatoes. Bring the soup to a boil, and then reduce the heat to low and simmer for 30 to 40 minutes.
- Meanwhile, in a medium saucepan, bring salted water to a boil and add the diced potatoes. Cook until tender, about 10 minutes. Drain the potatoes and add them to the soup.
- Remove the bay leaves and serve hot.
VEGETARIAN PORTUGUESE KALE SOUP
Recipe courtesy Gertrude's Gallery in Newport, RI via $40 a Day with Rachael Ray. Here is a vegetarian version of this delicious soup.
Provided by Sharon123
Categories Greens
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large stock pot, heat the olive oil over medium-high heat. Add the garlic, onions, turnips and carrots and cook for 5 minutes. Add the kale, chorizo, bay leaves, parsley and thyme and mix well. Add the veg. stock, beans and tomatoes. Bring the soup to a boil, and then reduce the heat to low and simmer for 30 to 40 minutes.
- Meanwhile, in a medium saucepan, bring the salted water to a boil and add the diced potatoes. Cook until tender, about 10 minutes. Drain the potatoes and add them to the soup.
- Remove the bay leaves and serve hot. Enjoy!
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