Kale, Potato and Linguica Soup

3 Feb

My husband makes this soup for me when I’m getting sick, just like his vovo, grandmother, used to make for him as a boy in Brazil, where it is called calde verde. It is so warm and filled with love, I can’t wait to make it for my family for our Saturday lunch. I published this version of the soup in Bon Appetit magazine in 2004. Here it is from epicurious.com:

Portuguese Green Soup (Kale, Potato and Linguica Soup)
Bon Appétit | November 2004

by Diane Brown Savahge

“One piece of advice I always share with my students is to keep the ingredients list short — you don’t need to empty out your refrigerator to make a great meal. You just need a few quality ingredients with bold flavors.”

Yield: Makes 4 main-course servings

2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 bunch kale, center stems cut away, leaves thinly sliced
1 pound fully cooked linguica sausage, cut into 1/2-inch-thick rounds
5 cups low-salt chicken broth
1 3/4 pounds russet potatoes, peeled, diced
1/2 teaspoon dried crushed red pepper

Heat olive oil in large pot over medium-high heat. Add onion and garlic. Sauté until onion is soft and golden , about 5 minutes. Add kale and sauté until wilted, about 4 minutes. Add sausage and sauté 5 minutes. Add broth and potatoes. Simmer soup uncovered until potatoes are tender, about 20 minutes. Transfer 2 cups soup (without sausage) to processor. Blend until smooth; return to pot of soup and bring to simmer. Mix in crushed red pepper. Season with salt and black pepper.

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