‘Tis the season for soup!In: What's Cookin'?
Kale and Potato Soup, Portuguese Soup, whatever you call it- it’s delish, savory, hearty, and good for you! I have used Swiss chard in place of kale as well as different sausages: linguica, chorizo, or andouille but my family and I agree that the kale and linguica are our favorite combination. And once again, I have cooked the longest and the most for a family of four, so the measurements are appropriate for that number. It has been a favorite and a meal that each of my children could prepare by the time they were 12-years-old.
1 bunch kale
1 yellow onion chopped (shallots if you prefer less stringent flavor)
olive oil…of course
2 cloves of garlic minced
1 lb red potatoes (yellow are fine, but the red hold up better in soups)
6 cups chicken stock (Be frugal and toss a chicken carcass in with some root vegetables and make your own!)
1/2 lb plus of sausage
Salt and pepper
Saute onion on a medium heat until soft in olive oil. Add the garlic. Stir those two together until there is a nice aromatic marriage of the savory ingredients. Add the kale which you’ve hopefully sliced, chopped, or shredded to ribbons. Coat the greens with the mixture and then add the potatoes (I like walnut-sized pieces. Just make sure they are uniform in size so they cook evenly.) and cover with the stock, adding some salt if you have used a homemade one, but not if you’ve used prepared, which tends to have a lot of sodium already. Simmer for approximately 45 minutes to an hour- just whenever the potatoes are tender enough to cut with a fork. You now have time to shower, set the table, have a drink, and do some reading while you inhale wafts of the soup.
Cut up the sausages into chunks and fry them in oil. Not too small and not too long or they dry out giving a disappointing texture. Add them to the soup. I put in the oil too but hey, I like fats. Continue cooking for 10 to 15 minutes. Just long enough to heat up a round of artisan bread which will happily sacrifice itself to dipping and sopping. Season with salt and pepper after it is cooked, if necessary.