1. Heat oil over medium heat in a large Dutch oven. Add onions and garlic; cover and cook, stirring occasionally, until softened, about 5 minutes. Add chicken broth, 4 cups water and potatoes; cover and bring to a boil. Reduce heat and simmer until potatoes are tender, 20 minutes. Add kale and simmer, uncovered, 10 minutes. 2. Meanwhile, cook sausage with 2 cups boiling water in small saucepan 5 minutes. Drain and cool slightly. Remove sausage from casings and chop. 3. Transfer 2 cups potato mixture to food processor and puree until smooth. Return puree to remaining soup; add sausage, salt and pepper. Simmer 5 minutes. Prep Time: 20 minutes Cooking Time: 45 minutes Degree of Difficulty: Easy Low-calorie (C) Copyright 1997, Meredith Corporation, All Rights Reserved Busted by Barb, Possum Kingdom Lake NOTES : Thursday, December 04, 1997 10:55 AM This classic "green soup" from Portugal features fresh kale, potatoes, and a spicy linguica sausage. Chorizo or kielbasa sausage make fine substitutes. Recipe by: LHJ ONLINE http://www.lhj.com Posted to MC-Recipe Digest V1 #977 by "firstname.lastname@example.org"
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|Serving Size: 1 Serving (606g)|
|Recipe Makes: 7|
|Calories from Fat: 41 (13%)|
|Amt Per Serving||% DV|
|Total Fat 4.6g||6 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 7.2mg||2 %|
|Sodium 386.4mg||13 %|
|Potassium 1494mg||39 %|
|Total Carbohydrate 57.8g||17 %|
|Dietary Fiber 7.3g||29 %|
|Sugars, other 50.4g|
|Protein 13.2g||19 %|
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Calories per serving: 315
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