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
Portuguese Potato & Kale Soup Recipe brought to you by Recipe Ideas
Categories: Potato; Soup; Vegetable
The History of Recipes
Recipes as an idea can be found far back into distant history, at least as far back into history as pharonic Egypt, and possibly even further than that. Having said that, generally, these early cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe discovered so far, according to historians is a collection of clay tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful and blissful. Moving our culinary historical trip onwards, we find some recipe books published in the 14th Century ; one book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these are nothing to do with the indian curry that we all know today, but rather descriptions of the types of food served to the upper classes of the time. Later on, in the 15th century, people returning from the crusades brought back many foods and spices from Arab cuisine, such as rosemary and coriander. The introduction of these new foods and spices prompted a surge in books on cookery, the majority of which still exist in private collections. Over the succeeding few centuries, the powerful and wealthy competed with each other to offer the most extravagent banquests, and because of this cooks and their recipe collections were greatly in demand. Nevertheless, it wasn`t until the 1800s that fine cooking and cookery books became really popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to collecting, trying out, and recording the recipes of their peers. When we get to the 20th century, cook books were in great demand, as a result of higher levels of literacy, people having more spare time and having more money. The TV revolution gave us TV cookery programs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Portuguese Potato & Kale Soup recipe.
