Portuguese Potato & Kale Soup Recipe


Ingredients

6 oz chorizo sausage, cut in half lengthwise an
1 tbsp olive oil
1 large onion, chopped
8 cup defatted reduced-sodium chic stock
8 all-purpose potatoes (2 lbs. total), , peeled and
6 cloves garlic, peeled, root trimmed
1 bunch kale, (1 lb.), trimmed washed a
1 salt and freshly ground blac to tas, te


Directions

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. In a heavy stockpot, heat oil over medium heat.
Add onions and saute until softened, 5 to 10 minutes. Add chicken
stock, potatoes and garlic and bring to a boil. Reduce heat to low
and simmer, uncovered, until potatoes are tender, 10 to 15 minutes.
With a slotted spoon, transfer the potatoes and garlic to a bowl;
lightly mash with a fork. Return to the soup and bring to a simmer.
Stir in kale, a handful at a time. Simmer for 5 minutes, or until the
kale is tender. Stir in the reserved chorizo and season with salt and
pepper. Serves 8. 254 calories per serving: 10 grams fat, 277 mg
sodium and 19 mg cholesterol. Source: "Eating Well" magazine -
January/February, 1993 COMMENTS: For a satisfying winter supper,
serve this peasant soup with chewy Portuguese corn bread called broa.
Collard or mustard greens can be substituted for the kale.
Reformatted by: CYGNUS, HCPM52C

From the MM database of Judi M. Phelps. jpheps@slip.net or best.com


Servings: 8 servings

 

 

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Categories: Potato; Soup; Vegetable


The History of Recipes

We can track the history of `recipes` way back into distant history, at least as far back as the ancient Egyptians, and possibly even further than that. Having said that, in the main part, these early recipes were just primitive hieroglyphic or cunieform instructions for preparing meals.

Later on, in The time of the romans 25BC a man called Apicius assembled a collection of scripts describing recipes enjoyed by his fellow Romans. He recounts how the roman meals were separated into hors d`oeuvres, entrees and afters, something that is very familiar to us today. Additionally, he recounts how the Romans were skilled in the use of many different spices and herbs, including some familiar names for example basil, rue and parsley.

Over the succeeding few centuries, the powerful families of the West competed with each other to serve the most exotic meals, and because of this the best cooks and their recipe collections could command a high salary. Notwithstanding that, it wasn`t until the 1800s that formal cookery and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to assembling, testing, and writing down recipes common in their social group.

When we get to the 20th century, recipe books are in high demand, mostly due to higher levels of literacy, people having more spare time and a general increase in wealth.

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We hope you enjoy this Portuguese Potato & Kale Soup recipe.

 


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