Portuguese Kale And Chorizo Soup Food

PORTUGUESE KALE SOUP

Steps:

• Wash kale under running water.
• Strip from tough stem, coarse chop and set aside.
• In the food processor, using the medium shredder blade, shred cabbage, drain and rinse beans.
• Heat the olive oil in a large stock pot, add sausage, chopped onion and minced garlic.
• Cook, stirring occasionally until the onion is transparent.
• Add remaining ingredients, bring to a boil, reduce heat and simmer for about 45 minutes to 1 hour.
• Adjust chicken stock as needed for desired consistency.
• Add salt and pepper to taste, remove bay leaf and serve hot with a coarse bread.

KALE SOUP

Steps:

• Heat the olive oil in a large stockpot over medium heat. Brown the chorizo in the oil, 5 to 7 minutes. Add the potatoes, onions, garlic and chicken broth.
• Simmer until the potatoes are fork tender, 20 to 25 minutes. Reduce the heat to low, add the kale, and cover. Cook until the kale wilts, 7 to 10 minutes.
• Uncover, add the Parmesan, and heat through for about 5 more minutes. Season to taste with salt and pepper.

CALDO VERDE (PORTUGUESE SAUSAGE KALE SOUP)

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.

KALE SOUP WITH POTATOES AND SAUSAGE

Steps:

• Place the sausage in a large pot over medium-low heat and cook until it begins to render its fat, about 2 minutes. Add the onion and cook for 2 minutes. Add the garlic and potatoes and cook for 2 minutes. Add the kale and cook, stirring constantly, for 2 minutes longer.
• Stir in the chicken broth, vinegar and salt. Bring to a boil, reduce heat, cover and simmer for 1 hour. Season with pepper. Stir in the tomatoes and cook, uncovered, for 15 minutes. Divide among 4 bowls and serve.

HEARTY PORTUGUESE KALE SOUP

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.

PORTUGUESE KALE SOUP

Steps:

• Soak beans in twice their volume of water 8 hours or overnight.
• In a large pot, place drained beans, chorizo, soup bones and 1 quart water (or more as needed to cover). Cook over medium heat until beans are just beginning to be tender, 1 hour.
• Stir in cabbage, kale, potatoes and enough hot water to cover. Cook until potatoes are tender, 20 minutes. Season with salt and pepper.

PORTUGUESE KALE AND POTATO SOUP

Steps:

• Heat 1 tablespoon oil in a 5-quart heavy pot over medium-high heat until it shimmers, then brown sausage, stirring often, 2 to 3 minutes. Transfer with a slotted spoon to a bowl. Add 2 tablespoon oil to fat in pot and cook onion and garlic with 1/4 teaspoon each of salt and pepper over medium heat, stirring often, until browned, 7 to 8 minutes.
• Add potatoes, water, and 1 teaspoon salt and simmer, covered, until potatoes are very tender, 15 to 20 minutes. Mash some potatoes into soup to thicken, then add kale and simmer, uncovered, until tender, about 5 minutes. Stir in sausage and cook until just heated through, 1 to 2 minutes. Drizzle with remaining tablespoon oil and season with salt and pepper.

PORTUGUESE KALE SOUP

Steps:

• Remove the chorizo from the casing. Cut up into pieces. Dice the onions, mince the garlic. Add all to your soup pot. Saute until the onion start to become transparent, about 10 minutes.
• Stir in the tomatoes, water and chicken broth. Simmer over medium heat for about 25 - 30 minutes.
• Add the chickpeas and potatoes, cook another 10 minutes. Stir in the chopped kale. Cook another 5 - 10 minutes. Season with salt and pepper. Serve.

PORTUGUESE KALE AND CHORIZO SOUP

Steps:

• 1. Cook onions and garlic in oil over medium heat until translucent in a soup pot.
• 2. Add thyme and red pepper. Let flavors infuse for a minute, then add the chorizo; cook for 4 minutes.
• 3. Deglaze with the white wine. Add flour to soak up excess fat from the chorizo; add the kale.
• 4. Pour chicken broth and water into the pot with the bay leaf; stir and then toss in the potatoes.
• 5. Add salt to taste.
• 6. When the potatoes are done, the soup is done.
• 7. Happy eating!

CALDO VERDE (PORTUGUESE CABBAGE SOUP)

Steps:

• Gently fry the onions and garlic in the olive oil until softened and translucent.
• Chop the chorizo into small chunks and add to the pan with the onion.
• Fry the onions and sausage for a few more minutes and then add the diced potatoes. They will absorb all the flavour from the sausage.
• Transfer the mixture to a large pan, add the stock, seasoning and bay leaves, and cook until the potatoes are soft.
• Meanwhile, very finely chop the cabbage (alternatively, buy a cabbage-shredding machine from the market as we did).
• When the potatoes are ready, mash them into the broth to make a thick base. Blanch the greens in boiling water for one minute to take off any bitterness, drain, then add to the simmering broth.
• Add as much cabbage as the broth will support - if you want heavy soup add loads of greens, if lighter, add less.
• Simmer for a few minutes. The soup will go the colour of jade.
• Mix the smoked paprika with some olive oil to make a dressing, and swirl this red magic into the vibrant green soup. Serve with some rustic country bread.

VEGETARIAN PORTUGUESE KALE SOUP

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!

BEST PORTUGUESE KALE SOUP

Steps:

• Heat a large soup pan with oil spray. Add the sausages and cook for 5 minutes or so to brown, stirring occasionally. Remove the sausages and set aside to cool. When they have cooled, slice the sausage in half lengthwise, then cut into semi-circles 1/2 inch thick. Set aside.
• Heat the olive oil on medium in the soup pan, then add the onions. Sauté for 5 minutes, then add carrots and sauté a few more minutes.
• then the butternut squash and garlic. Cook for a minute or two.
• after the potatoes have been cooking for a couple of minutes, add the chicken stock and water. Bring the liquid to a boil, then reduce to simmer on medium for 15 minutes.
• After 15 minutes the veggies should be starting to get soft. Use a sturdy spoon to smash some of the potato and butternut against the side of the pot, to thicken the soup. Stir in the kale in a few batches, to allow some to cook down a bit to create more room. Add salt to taste and a pinch of red pepper flakes.
• Stir in the sausage and the kidney beans. Cook for another 5 to 10 minutes to let all the flavors meld. More cooking time is great, too, if you've got the time! When it's cooked to your liking, serve with a crusty bread and glass of Portuguese wine to round things out.

KALE & CHORIZO SOUP

Steps:

• Dice the onion and finely chop the garlic.
• Wash the kale and remove the stems.
• Peel and dice the potatoes.
• Thickly slice the sausage.
• Heat the oil and cook the onion and sausage over a low heat for about 20 minutes until soft.
• Stir in the garlic and potatoes and cook for a further 10 minutes.
• Add the kale leaves and cover with the stock.
• Simmer for 30 minutes adding more stock to keep everything covered.
• Season to taste and serve with crusty bread.

CALDO VERDE (PORTUGUESE KALE AND POTATO SOUP)

Steps:

• Remove the woody stems from the kale leaves. To remove the stem, fold the leaf in half to expose the stem, then pull the leafy green parts away from the stem.
• Stack a few leaves on top of each other. Roll them into a tight roll, like you're rolling a cigar. Slice the roll of kale into thin strips.
• Place a Dutch oven or large pot on medium heat, add in the olive oil and the linguiça.
• Saute the linguiça until it's cooked through and crisp around the edges. Use a slotted spoon to remove it from the pan and set it aside.
• Add the chopped onion into the pot with the sausage drippings and season with a pinch of salt. Saute for 4-5 minutes, until it's tender and translucent, but not browned.
• After the onion is tender, add in the garlic. Saute for 1-2 minutes, until the garlic is fragrant.
• Add in the chicken stock broth, potatoes, 2/3 of the kale and a pinch of salt and pepper. Reserve the last 1/3 of the kale for later.
• Bring the soup to a boil, then reduce to medium low and cover. Cook for 20-25 minutes, until the potatoes are tender.
• When the potatoes are tender, blend the soup with an immersion blender or a regular blender.
• After blending the soup, add in the rest of the kale and cooked linguiça. Cover the pot and cook for another 10 minutes, until the kale is tender. Taste the soup, then season with salt and pepper to taste.
• Serve hot with a drizzle of olive oil and some crusty Portuguese bread.

PORTUGUESE KALE SOUP

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.

KALE AND CHORIZO SOUP

Steps:

• In a large stock pot, heat the olive oil. When the oil is hot, add the chorizo and onions. Saute the mixture for 2 minutes. Add the garlic and potatoes and cook for 2 minutes, stirring occasionally. Add the stock and kale and bring the liquid up to a boil. Stir in the bay leaves, thyme and crushed red pepper. Season with salt and pepper. Reduce the heat to a simmer and cook until the potatoes are fork tender, about 30 minutes. Remove from the heat and skim off any fat. Stir in the parsley. Ladle the soup into shallow bowls and garnish with the fresh mint. Serve the soup with crusty bread.

PORTUGUESE CHOURICO AND KALE SOUP (ADAPTED FROM RACHAEL RAY)

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.

CHORIZO, POTATO & KALE SOUP

Steps:

• Heat a small, nonstick skillet over medium heat. Add chorizo and cook, stirring, until browned, about 5 minutes. Drain the chorizo on paper towels and set aside.
• Heat oil in a heavy stockpot over medium heat. Add onions and saute until softened, 5 to 10 minutes. Add broth, potatoes and garlic and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes are tender, 10 to 15 minutes.
• Transfer the potatoes and garlic to a bowl with a slotted spoon; lightly mash with a fork. Return to the soup and bring to a simmer. Stir in kale, a handful at a time. Simmer until the kale is tender, about 5 minutes. Stir in the reserved chorizo and season with salt and pepper.

PORTUGUESE CALDO VERDE - SOUP WITH POTATOES, KALE, AND CHORIZO

Steps:

• Heat olive oil in a large Dutch oven over medium heat. Remove chorizo from the casing and cook, making sure to crumble the sausage. Side Note: If you use a vegetarian substitute, remove it from the casing and chop it into small pieces.
• Add the onion and cook, stirring often, until the onion is tender and the sausage is cooked. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the chicken broth, potato chunks, and season with sea salt and freshly cracked pepper, to taste.
• Simmer for 20 minutes then add the kale. Simmer for another 10-15 minutes then taste and re-season if needed.
• Ladle into bowls and serve with crusty bread. Enjoy.

PORTUGUESE CHOURICO AND KALE SOUP

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.