Ingredients
-
1
-
1
-
1
-
1
-
4
-
1
-
1 1/2
-
1
-
-
-
-
-
-
-
Directions
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.,As good as this soup may be, it is really missing the authentic Portuguese touch. Portuguese sausage-linguisa or chorico -should be used. It is the only way to get authentic flavor. Many also add a meaty beef shank bone. All meat should be browned first for flavor. Depending on your tolerance for heat, crushed red pepper also adds flair. Another authentic addition is shredded cabbage. Pasta is only a filler and is too much starch with potatoes. Although I am not Portuguese, I have lived in communities highly populated by Portuguese folks and many real Portuguese restaurants. Mexican or Italian sausage does not make Portuguese soup.,Great flavor, used a mix of chorizo and red hot sausages. As others have noted you will need to double the amount of liquid. I added another cup of liquid and still barely any liquid left and had to be careful to keep the pasta stuck down in the broth so it would cook.
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Steps
|
1
Done
|
Remove Casing from Sausage and Cut Into Smaller Than Bit Sized Pieces. |
|
2
Done
|
Heat Oil in a Heavy Soup Pot; Saute the Sausage& Onion Just Until the Fat Is Rendered, About 3 to 5 Minutes. |
|
3
Done
|
Drain on Paper Towels. |
|
4
Done
|
Add Other Ingredients Except Kale,& Pasta. |
|
5
Done
|
Bring to Boil and Simmer 10 Minutes. |
|
6
Done
|
Add Kale, and Pasta and Simmer About 8 Minutes Until Both Are Tender. |
|
7
Done
|
Taste For Seasoning- Depending on How Spicy Your Sausage Is, Add Salt and Pepper to Taste. |
|
8
Done
|
Serve Piping Hot. |
