* Exported from MasterCook *
SC Portuguese Kale and Sausage Soup
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : LowerCarbs Meat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons extra-virgin olive oil
1/2 pound linguica sausage -- or Spanish chorizo (not Mexican) sausage
1 medium onion -- finely chopped
1 garlic clove -- minced
1 1/2 pounds kale -- tough ends trimmed & thinly sliced
8 cups chicken broth
4 medium Yukon Gold potato -- scrub & cut into 1/2-inch pieces
salt
freshly ground black pepper
In a large skillet, heat the olive oil over medium heat and cook the
sausage, pricking the skin with the tip of a sharp knife to release some
of the fat. When the sausage is browned, transfer it to the insert of a 5
to 7-quart slow cooker. Add the onion and garlic, and saute for 3 minutes,
or until the onion begins to soften. Add the kale to the skillet and stir
with garlic, onion, and oil to coat. Transfer the contents of the skillet
to the slow cooker insert, and stir in the broth and potatoes. Cover the
slow cooker, and cook on high for 3 hours, or on low for 6 hours.
Skim the excess fat off the surface of the soup, season with salt and
pepper, and serve.
Makes 6 to 8 servings
AuthorNote: This traditional Portuguese soup, called 'caldo vere', is
found in Portuguese enclaves here in San Diego and in Portuguese
communities throughout the United States where their heritage and cuisine
continue to be celebrated. The soup is spicy stick-to-your-ribs fare that
will be welcomed by everyone in your household who comes in from the cold.
Linguica and chorizo sausage can be found in many supermarkets, but if you
can't find either one, a garlicky smoked pork sausage will work.
Cuisine:
"Iberian"
Source:
"Mediterranean Slow Cooker Cookbook by Diane Phillips, 2012"
S(Formatted by Chupa Babi):
"Feb 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 321 Calories; 19g Fat (51.4%
calories from fat); 18g Protein; 21g Carbohydrate; 3g Dietary Fiber; 29mg
Cholesterol; 1318mg Sodium. Exchanges: 1 1/2 Lean Meat; 2 Vegetable; 2
1/2 Fat.
Nutr. Assoc. : 0 900380 0 0 0 0 0 0 0
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