Recipe - Portuguese Kale And Potato Soup

2 Garlic cloves; minced
1 One half cup Finely chopped onions
Three fourths cup Sliced carrots
One fourth cup Olive oil
1 pound Russet; (baking) potatoes
; (about 2 large)
4 cup Chicken broth
Three fourths pound Spanish chorizo; (cured
spicy pork
; sausage, available
; at Hispanic markets
; and some specialty
; food shops), cut
; into 1/4inch
; pieces
Three fourths pound Kale; stems discarded and
; the leaves washed
; well, spun dry, and
; shredded thin
; (about 8 cups
; packed)
1 pound Red potatoes

In a kettle cook the garlic, the onions, and the carrot in the oil over
moderately low heat, stirring, until the vegetables are softened. Add the
russet potatoes, peeled and cut into 1inch pieces, the broth, and 4 cups
water, bring the liquid to a boil, and simmer the mixture, covered, for 10
to 15 minutes, or until the potatoes are tender. While the potatoes are
cooking, in a skillet cook the chorizo over moderate heat, stirring, until
it is browned lightly and transfer it with a slotted spoon to paper towels
to drain. With the slotted spoon transfer the cooked potatoes to a blender,
add about 1 One half cups of the cooking liquid and purée the mixture
until it is smooth. Stir the purée into the broth mixture, add the
chorizo, the kale, the red potatoes, cut into 1inch pieces, and salt and
pepper to taste, and simmer the soup, covered, for 10 minutes, or until the
potatoes are tender.

Makes about 10 cups, serving 8 to 10.

Gourmet January 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.