Portuguese Chourico and Kale Soup
- prep time10 min
- total time 30 min
- serves 4
This recipe is a quick version of a wonderful soup I had in Mystic, Conn., a Portuguese community nestled by the sea in New England. This soup is a winter wonder.
2 Tbsp (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 - 6 cloves garlic, chopped
2 bay leaves, fresh or dried
1 lb(s) kale, coarsely chopped
Coarse salt and pepper
1 (15-oz) can garbanzos (chick peas), drained and rinsed
1 can diced tomatoes
1 lb(s) diced chourico, casing removed
1 qt chicken broth
Warm, crusty bread
1. Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.
2. 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.
3. Serve soup with hunks of crusty bread and butter.
Cook's Note: If you are in Mystic, ask for cherise (phonetic pronunciation), if you want to sample the chourico.