This is a super easy recipe, adapted from The Joy of Cooking, for a soup that uses the Kale and Potatoes we’re expecting this week. See the bottom of the recipe for tips on making it vegetarian.
Saute in olive oil in a large soup pot until tender but not browned:
- 1 med onion, chopped
- 2 cloves of garlic, minced
Stir in and bring to a boil:
- 8 cups of water (or 6 cups water + 2 cups chicken broth)
- 4 medium potatoes, peeled and thinly sliced
- 1 1/2 tsp salt
- 1/2 tsp pepper
Reduce the heat once it comes to a boil and let it simmer for about 20 minutes or the potatoes are soft. Remove the pot from heat and use a potato masher to mash the potatoes right in the pot. Alternately you could use an immersion blender, but I prefer a coarser chunky texture.
In a separate skillet, cook in olive oil until browned:
- 6 oz linguica or chorizo sausage
- 4 cups shredded kale
Simmer for 5 more minutes then stir in:
- 2 tbsp fresh lemon juice
Serve with warm crusty bread
Some alternatives:
For a vegetarian version, add the spiciness with some dried chiles or a jalepeno instead of the chorizo. Add a little extra garlic and use vegetable broth for extra flavor.
Try adding some shredded cabbage at the same time as the Kale
