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.
KALE & CHORIZO SOUP
Make and share this Kale & Chorizo Soup recipe from Food.com.
Provided by rghinkle
Categories < 4 Hours
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
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 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
POTATO SOUP WITH KALE AND CHORIZO
Provided by Roy Finamore
Categories Soup/Stew Potato High Fiber Lunch Sausage Spice Kale Winter Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Heat 3 tablespoons oil in large pot over medium heat. Add onion; cook until translucent, about 8 minutes. Add chorizo and paprika; stir 1 minute. Add potatoes and broth. Increase heat and bring to boil. Add kale; stir until wilted and soup returns to boil. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally. DO AHEAD: Can be made 1 day ahead. Refrigerate uncovered until cool, then cover and chill. Rewarm before serving.
- Meanwhile, heat 2 tablespoons oil in large skillet over medium heat. Add bread cubes and sauté until golden, about 10 minutes. Sprinkle croutons with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
- Divide soup among bowls. Top with croutons and serve.
- *Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.
SPICY CHORIZO AND RED LENTIL SOUP WITH KALE
This recipe, adapted from "The Alaska from Scratch" Cookbook," by Maya Wilson, transforms a brothy lentil soup into a spicy, warming main dish with the addition of fresh Mexican-style chorizo and chopped kale. This simple winter dinner also features carrots, which grow unusually sweet in Alaska's summer light and temperatures, and are a root-cellar staple. Sweet or spicy Italian sausage works well as a substitute for the chorizo.
Provided by Julia O'Malley
Categories easy, soups and stews, main course
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Set a large pot or Dutch oven over medium-high heat. Add the chorizo and cook, breaking the sausage into small pieces and stirring occasionally, until the chorizo is browned, about 8 minutes.
- Add the kale, onion, carrots, celery and garlic and cook, stirring occasionally, until the vegetables are just starting to become tender, about 5 minutes. You should hear a steady sizzle from the pot; adjust the heat as needed. Season with salt and pepper.
- Add the chicken broth, tomatoes and lentils, and bring to a boil. Reduce the heat to low, cover and gently simmer, stirring occasionally, for 20 minutes, or until the lentils are soft.
- When ready to serve, taste and adjust the seasonings. Serve hot with crusty bread. Leftovers can be refrigerated in an airtight container for up to 7 days.
Nutrition Facts : @context http, Calories 406, UnsaturatedFat 14 grams, Carbohydrate 25 grams, Fat 24 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 9 grams, Sodium 917 milligrams, Sugar 4 grams
TUSCAN KALE SOUP WITH CHORIZO
Steps:
- Cook onion in oil in a 5-quart pot over moderate heat, stirring occasionally, until pale golden. Meanwhile, peel potatoes and cut crosswise into thin slices. Add to onion and cook, stirring occasionally, 4 minutes. Add water and salt to taste and simmer until potatoes are very tender, about 15 minutes.
- Cook chorizo in a large nonstick skillet over moderately high heat, stirring occasionally, until browned, about 5 minutes. Transfer to paper towels to drain.
- Coarsely mash potatoes in pot with a potato masher (do not drain). Stir in chorizo and simmer 5 minutes. Stir in kale and simmer until just tender, 3 to 5 minutes. Season with salt.
POTATO AND CHOURIçO SOUP WITH CRUNCHY KALE
Provided by Pete Wells
Categories dinner, lunch, one pot, soups and stews, appetizer, main course
Time 1h
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Put the olive oil in a soup pot set over medium heat. Add the onions and cook, stirring, until soft, about 5 minutes. Stir in the garlic and cook for 2 more minutes, then add half the sausage, potatoes, bay leaf and 4 cups water. Bring to a boil, then reduce the heat and gently boil until the potatoes are soft, 20 to 30 minutes. Discard the bay leaf.
- When the soup has cooled slightly, purée it with a food processor, blender or immersion blender. Season to taste with salt.
- Stack about six kale leaves on top of one another. Starting along a long edge, roll the stack tightly, like a cigar, then cut the roll into very fine ribbons, about 1/8-inch thick. Repeat with the remaining kale. Toss the ribbons with a little olive oil and spread them on a baking sheet covered with a lightly oiled piece of parchment paper or a silicone pad. Give them some breathing room, but don't worry if they overlap; they will be impossible to untangle in any case. Salt them lightly and roast them in the oven until they are crisp, about 10 minutes.
- While reheating the soup, set a small sauté pan over medium heat and brown the remaining sausage. For each serving of soup, spoon some browned sausage into the bottom of the bowl, ladle in some soup, float some good olive oil on the surface and top with a tangle of crisp kale.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 11 grams, Carbohydrate 25 grams, Fat 17 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 453 milligrams, Sugar 3 grams
PORTUGUESE CHOURICO AND KALE SOUP (ADAPTED FROM RACHAEL RAY)
There are a couple of other sausage and kale soups on 'Zaar, but none like this. It is a just a bit spicy and filling and soothing and a meal in itself. (OK, maybe with an apple for fruit...or apple pie! :-)
Provided by BarbryT
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 967.7, Fat 54, SaturatedFat 18, Cholesterol 100, Sodium 2534.2, Carbohydrate 76.7, Fiber 12.8, Sugar 7.1, Protein 46.3
KALE & CHORIZO BROTH
A meaty stew with a holiday feel that will make you dream of Spain
Provided by Barney Desmazery
Categories Lunch, Soup
Time 45m
Number Of Ingredients 7
Steps:
- Heat 2 tbsp of the oil in a large saucepan. Add the onions, garlic and chorizo, then cook for 5 mins until soft. Throw in the potatoes and cook for a few mins more. Pour in the stock, season and bring to the boil. Cook everything for 10 mins until the potatoes are on the brink of collapse.
- Use a masher to squash the potatoes into the soup, then bring back to the boil. Add the kale and cook for 5 mins until tender. Ladle the soup into bowls, then serve drizzled with the remaining olive oil.
Nutrition Facts : Calories 314 calories, Fat 14 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 1.7 milligram of sodium
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