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Name: Portuguese Kale Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 6 oz fresh sausage casing removed, chopped; 2 tablespoon Extra virgin olive oil; 2 medium onions chopped; 2 cloves garlic sliced; 2 pounds Yukon Gold Potatoes, peeled and diced; 4 cups chicken or vegetable broth; 1 15 oz can chickpeas rinsed and drained; 1 bunch kale or other dark leafy green chopped, large center stems removed; Paprika, salt and pepper to taste; Fresh chives optional for garnish

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INGREDIENTS

6 oz fresh sausage ; casing removed, chopped
2 tablespoon Extra virgin olive oil
2 medium onions ; chopped
2 cloves garlic ; sliced
2 pounds Yukon Gold Potatoes, ; peeled and diced
4 cups chicken or vegetable broth
1 15 oz can chickpeas ; rinsed and drained
1 bunch kale or other dark leafy green ; chopped, large center stems removed
Paprika, salt and pepper ; to taste
Fresh chives ; optional for garnish

Servings

INSTRUCTIONS

Heat a large skillet on high heat and fry the sausage until cooked through. Drain off the rendered fat and set the sausage on a plate lined with paper towels to soak up any excess grease.

In a large pot, heat the the olive oil and add in the onions and garlic, cooking on high heat until translucent. Add in the potatoes and broth, cooking until the potatoes are tender enough to pierce with a fork. Once cooked, strain the soup ingredients from the broth, reserving all of the broth. Pulse the cooked vegetables in a food processor, gradually adding in about a cup of broth until forming a thin, smooth puree. Return the puree to the pot and blend in remaining broth with a spoon, 1/2 cup at at time, until desired consistency is reached.

Add in the sausage, chickpeas, and kale and bring to a boil. Then reduce heat to simmering. Season with paprika, salt and pepper to taste and let cook about 10 minutes until all the kale is wilted. Served garnished with paprika and fresh chives.

NOTES

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Portuguese Kale Soup

6 oz fresh sausage casing removed, chopped
2 tablespoon Extra virgin olive oil
2 medium onions chopped
2 cloves garlic sliced
2 pounds Yukon Gold Potatoes, peeled and diced
4 cups chicken or vegetable broth
1 15 oz can chickpeas rinsed and drained
1 bunch kale or other dark leafy green chopped, large center stems removed
 Paprika, salt and pepper to taste
 Fresh chives optional for garnish

Heat a large skillet on high heat and fry the sausage until cooked through.  Drain off the rendered fat and set the sausage on a plate lined with paper towels to soak up any excess grease.
In a large pot, heat the the olive oil and add in the onions and garlic, cooking on high heat until translucent.  Add in the potatoes and broth, cooking until the potatoes are tender enough to pierce with a fork.  Once cooked, strain the soup ingredients from the broth, reserving all of the broth.  Pulse the cooked vegetables in a food processor, gradually adding in about a cup of broth until forming a thin, smooth puree.  Return the puree to the pot and blend in remaining broth with a spoon, 1/2 cup at at time, until desired consistency is reached.
Add in the sausage, chickpeas, and kale and bring to a boil.  Then reduce heat to simmering.  Season with paprika, salt and pepper to taste and let cook about 10 minutes until all the kale is wilted.  Served garnished with paprika and fresh chives.

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Nutrition

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Serving Size: 1 Serving (554g)
Recipe Makes: 4 Servings

Calories: 386
Calories from Fat: 141 (37%)

Amt Per Serving		% DV

	Total Fat 15.6g	21 %
	Saturated Fat 5.2g	26 %
	Monounsaturated Fat 7.8g
	Polyunsanturated Fat 0.8g
Cholesterol 34.9mg		11 %
Sodium 647.5mg		22 %
Potassium 1334.1mg		35 %
Total Carbohydrate 46.6g		14 %
	Dietary Fiber 6.9g	27 %
	Sugars, other 39.8g
Protein 15.3g		22 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 386

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