Never in a million years would I have made this soup except for the fact that a huge bag of kale arrived in my CSA box. I’ve cooked kale before, but I have never had results like this. I just cannot gush enough about this soup! I am just loving the collection of recipes in Gourmet Quick Kitchen. I have not been disappointed in any of the recipes so far! And this is one of the best soups ever!
Start to finish it takes 45 minutes and that includes removing the ribs from a pound of kale. But, it has one small catch. Don’t plan to serve it until the next day. The flavors need 24 hours to come together. This broth has a surprising amount of depth to it especially considering the small number of ingredients. It’s close to a French onion without the beef broth. In fact, water is the only liquid.
The simple ingredients are pulled together to make a soup that’s really good for you , yet comforting at the same time. It is what I call PERFECT! Ingredients are kale, onion, garlic, potatoes, sausage, salt, pepper, water, olive oil, and a little hot sauce. Simple. Gourmet gives you two choices for the sausage. Use either chourico or linguica both are Portuguese sausages or just use kielbasa. Some of you are frowning now at the choice of kielbasa, but it worked and it worked well. It may be better with the authentic Portuguese sausage and I can’t wait to try it, because I really don’t know how much better the soup could be.
By the way, don’t plan for leftovers. The recipe is 4-6 servings. The two of us had this for dinner and today I could not wait to get home for lunch to have the last bowl of goodness.
This is really too simple for such great flavor.
Portuguese Kale and Potato Soup from Gourmet Quick Kitchen (I did not change the recipe one iota)
Yield 4- 6 servings
- 1/4 cup olive oil divided
- 1/2 lb. chourico or linguica (Smoked Portuguese sausage) or kielbasa, cut into 1/2 inch pieces
- 1 medium onion chopped
- 2 cloves garlic, minced
- 1 lb. russet (baking) potatoes peeled and cut into 1 inch pieces
- 6 cups water
- 1 lb. kale, stems and center ribs removed and discarded, leaves very thinly sliced
- hot sauce
- Heat 1 tablespoon of olive oil in a 5 quart heavy pot over medium-high heat until it shimmers, then brown sausage, stirring often, 2 to 3 minutes.
- Using a slotted spoon transfer to a bowl. I did not drain on paper towel.
- Add 2 tablespoons oil to fat in pot and cook onion and garlic with 1/4 teaspoon each of salt and pepper over medium heat, stirring often, until browned, 7 to 8 minutes. Don’t get in a big hurry. This step is really important.
- Add potatoes, water, and 1 teaspoon salt and simmer, covered, until potatoes are very tender, 15 to 20 minutes.
- Mash some of the potatoes into the soup to thicken, then add kale and simmer uncovered, until tender, about 5 minutes.
- Stir in sausage and cook until just heated through, 1 to 2 minutes.
- Soup is best served a day or two later.
- Reheat slowly, uncovered, thinning with water if necessary.
- When serving drizzle with a little olive oil and add a splash of your favorite hot sauce.