Portuguese Kale Soup

Chef Frank Terranova
Published: December 1, 2008

Ingredients:

1/4 cup olive oil
1 large Spanish onion, diced
2 cloves garlic, thinly sliced
10 ounces chourico, diced
6 medium potatoes, peeled and diced
8 cups chicken stock or broth
1 pound kale or collard greens, cut into very fine julienne
Salt and pepper, to taste

Method of Preparation:

1. In a large pot, heat the olive oil over medium heat.  Add the onions and cook until they are translucent.  Add the garlic and half the chouriço and cook for 2 minutes.  Add the potatoes, cover everything with the chicken stock, bring to a boil and lower the heat, simmering until the potatoes are almost done, about 15 minutes.
2. When the soup is cool enough to handle, purée it in a food processor and return to the pot.  Add the greens, bring everything back to a boil, and simmer for 2 minutes.  Season with salt and pepper, ladle into bowls, and garnish with the remaining cubes of chouriço.

Cooking with Class® airs on NBC10, WJAR-TV, Providence, Rhode Island and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University College of Culinary Arts. “Portuguese Recipes,” aired during the week of Dec. 1, 2008