HEARTY PORTUGUESE KALE SOUP
This is a very flavorful soup that is a comfort food for my family. The recipe was given to me by my Portuguese mil over 30 yrs ago. Her mother had passed it on to her. This soup is easily stretched to make more servings. The Chorizo gives the broth a good base for adding another can of beans or more pasta or a little water. Soul warming for a cold night, serve with a warm crusty bread. A great next day soup. Freezes well.
Provided by Bitsie
Categories Meat
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Remove casing from sausage and cut into smaller than bit sized pieces.
- Heat oil in a heavy soup pot; saute the sausage& onion just until the fat is rendered, about 3 to 5 minutes.
- Drain on paper towels.
- Add other ingredients except kale,& pasta.
- Bring to boil and simmer 10 minutes.
- Add kale, and pasta and simmer about 8 minutes until both are tender.
- Taste for seasoning- depending on how spicy your sausage is, add salt and pepper to taste.
- Serve piping hot.
CAPE COD PORTUGUESE KALE SOUP
This is an authentic Portuguese Kale soup. I don't use the dried bans, I use canned canneloni instead. It saves time and I like them better than the red variety. The number of servings is a guess as the size of your bowl and appetite varies. Also whether you use this as a main dish or soup course.
Provided by Nana Lee
Categories Clear Soup
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Soak beans overnight in cold water. In morning, drain beans.
- ("OR" used canned beans and cut down cooking time.).
- In large pot, add beans, onions, sausage, kale, salt/pepper, vinegar, beef broth and 2 cups of the water.
- Bring to boil. Reduce heat, cook gently for 3 hours.
- Add potatoes and 1 or 2 cups more water.
- Continue cooking until potatoes are tender.
Nutrition Facts : Calories 289.4, Fat 12.1, SaturatedFat 4.5, Cholesterol 25, Sodium 1274.5, Carbohydrate 28.9, Fiber 5.8, Sugar 1.6, Protein 17.6
PORTUGUESE CHOURICO AND KALE SOUP
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.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- 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.
- Cook's Note: If you are in Mystic, ask for cherise (phonetic pronunciation), if you want to sample the chourico.
PORTUGUESE KALE SOUP
Provided by Food Network
Time 16h50m
Yield 15 servings
Number Of Ingredients 20
Steps:
- Heat a deep soup pot set over medium heat. Add the schmaltz to render, then add the onions and cover to sweat until soft, 7 to 8 minutes. Add the garlic, then cover and sweat, without browning, until soft, 4 to 5 minutes. Add the sausage and sweat, covered, until the mixture turns amber in color, 4 to 5 minutes. Add the kale, pushing it down to get it all in the pot. Season with salt and pepper. Cook uncovered, stirring occasionally until the kale cooks down by half, is incorporated into the onion-sausage mix and is covered with schmaltz, about 30 minutes.
- Add the Rich Chicken Broth, stir well, then cover the pot and simmer for 1 hour.
- Meanwhile, cook the beans. Drain the beans and place in a medium pot. Cover with fresh cold water, then cover and bring to a boil. Reduce the heat to medium-low and simmer until tender, 25 to 30 minutes.
- Drain and add the beans to the soup. Add the potatoes to a medium pot set over medium-high heat and cover with cold water. Cook until almost cooked through (the potatoes will continue to cook after they're drained). Drain the potatoes then lay them out in single layer on a sheet tray and refrigerate to stop the cooking process.
- When cool add the potatoes to the soup, bring back to a simmer and add the hot sauce. Serve hot.
- Place the chickens in a large stockpot and add enough water to cover, about 2 gallons. Bring to a boil, skimming the scum as it surfaces.
- When all the scum is removed and the stock is boiling add the onions, celery, thyme, bay leaves, carrots, garlic, parsley and peppercorns. Bring back to a boil, lower the heat to a slow boil, then cover and simmer until the flavor develops, 4 to 6 hours.
- Cool the stock and refrigerate overnight allowing the flavors to marry.
- Remove the fat (schmaltz) from the top of the broth to use in the kale soup. Strain the broth and use as you please! Yield: 1 1/2 gallons
PORTUGUESE KALE SOUP (WITH VEGGIE VERSION)
My grandmother (from Fall River Massachusettes) taught me to make this soup just before I went to college. I tweaked it a little, but not much. This is portuguese soul food. It cures all ills, especially the rainy cabin fever I get here in Seattle each winter. Note: 12.02.07 I stopped eating meat, but still love to make this soup. Vegetarians... use "Soyrizo" instead of Chourice.
Provided by Kendra PeloJoaquin
Categories Apple
Time 2h20m
Yield 1 huge pot of soup
Number Of Ingredients 16
Steps:
- Dump the potatoes in a big old stock pot with the garlic, the wine and about a gallon of water or stock, about a tbs of salt, a few dashes of hot sauce, the two apple halves and the bay leaves.
- Heat on medium with a lid.
- While the potatoes soften, simmer the chourico in a smallish sauce pan.
- Add a little olive oil if it's really lean sausage.
- Cover it and simmer on low (you want to save all the savory, spicey yumminess to stay right there in the pan!) When the potatoes are good and soft, mash them.
- (I take the apples out-- they should be floating -- for a sweeter soup, leave them in, but take the peels off.) I mash them right there in the stock pot, but some people like to strain them out, smash'em and then put them back inches.
- Whatever you do,*don't* dump out all of the wonderful broth the potatoes have created for you.
- Don't smash them entirely if you like a nice chunky soup.
- When the chourico is all cooked (I tell by the consistency.) put the onions in the pan and put the lid back on.
- Turn off the heat, and let the onions start to wilt in the pan.
- Let the potato broth simmer without a lid for about 1/2 hour.
- Taste it.
- Adjust salt/pepper.
- Take out the Bay Leaves Add the Kale, the Chourico/Onion mixture, the thyme, turmeric (about 1 tsp each), the tomatoes and the beans.
- Let it simmer with the lid off for about 1/2 hour.
- Taste it, adjust it.
- Add the juice of about the 1/4 of the lemon.
- Continue to simmer and taste for about 1 hour or so adjusting lemon, spices, salt, and hot sauce.
- Serve with some crusty bread, and parmesean cheese to put on top.
CALDO VERDE (PORTUGUESE SAUSAGE KALE SOUP)
This soup is so hearty and comforting, you'll almost forget how good it is for you. And it's perfect for cold weather with the spicy sausage, kale, potatoes, and plenty of chicken broth.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Slice sausage into 1/4-inch rounds. Heat oil in a pot over medium-high heat. Add sausage and saute until sausage begins to turn brown and renders some fat, 3 to 5 minutes. Transfer with a slotted spoon to a dish. Reduce heat to medium-low; add onions and pinch of salt salt. Stir and cook until softened, 4 to 5 minutes.
- Transfer potatoes to pot. Sprinkle in 2 teaspoons salt. Pour in chicken broth. Increase heat to high and bring to a simmer. Reduce heat to medium-low; simmer until potatoes are tender, 8 to 10 minutes.
- When potatoes are tender, carefully mash them in the broth with a potato masher until broken up or completely mashed. Add kale, a handful at a time. Transfer browned sausage to soup. Bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer until greens are tender, about 45 minutes.
Nutrition Facts : Calories 564.8 calories, Carbohydrate 62.1 g, Cholesterol 55.9 mg, Fat 25.6 g, Fiber 6.6 g, Protein 25.1 g, SaturatedFat 8.6 g, Sodium 2850.6 mg, Sugar 4.3 g
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