Portuguese Kale Soup
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 large onion, finely chopped (about 2 cups)
- 4 cloves garlic, finely chopped
- 2 1/2 pounds russet potatoes (about 5 potatoes), peeled and cut into 1-inch cubes
- 8 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
- 8 ounces chorizo sausage, halved lengthwise
- 3/4 pounds kale, stems removed, very thinly sliced
- Coarse salt and freshly ground pepper
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Garlic (4 cloves)
- Kale (3/4 pounds)
- Onion, finely chopped (about 2 cups), large (1)
- Russet potatoes (2 1/2 pounds)
- Meat
Chorizo sausage (8 ounces)
- Canned Goods
- Chicken stock, Homemade (8 cups)
- Cooking & Baking
- Olive oil, extra-virgin (1/4 cup)
- Salt and freshly ground pepper, Coarse (1)
Preparation
Read recipe preparation on marthastewart.com
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Published August 1, 2011 (1 year ago).
1 person saved this recipe.
