Portuguese Kale Soup (With Veggie Version)

Submitted by Kendra PeloJoaquin

"My grandmother (from Fall River Massachusettes) taught me to make this soup just before I went to college. I tweaked it a little, but not much. This is portuguese soul food. It cures all ills, especially the rainy cabin fever I get here in Seattle each winter. Note: 12.02.07 I stopped eating meat, but still love to make this soup. Vegetarians... use "Soyrizo" instead of Chourice."

 

• Ready In: 2hrs 20mins
• Ingredients: 16
• Yields: 1 huge pot of soup

ingredients

• 3 large potatoes, peeled then chopped coarsely
• 2 large white onions or 2 large yellow onions, one chopped coarsely the other finely
• 400 ml dry sherry (this is half a bottle but the Zaar wanted clear measurements) or 400 ml white wine (this is half a bottle but the Zaar wanted clear measurements)
• 2365.9 ml fresh kale, leaves and stems chopped finely
• 1 apple, washed chopped in half, and de-seeded
• 118.29-177.44 ml minced fresh garlic clove
• 340.19 g Portuguese chourico (or chorizo, the mexican version, if you like) or 340.19 g soy chorizo
• 793.78 g can diced tomatoes with juice
• 340.19 g can great northern beans (white, kidneys or pintos would do fine too)
• 1 lemon
• 2-3 bay leaves
• kosher salt
• black pepper
• hot sauce (I prefer Tabasco)
• turmeric
• thyme

directions

1. Dump the potatoes in a big old stock pot with the garlic, the wine and about a gallon of water or stock, about a tbs of salt, a few dashes of hot sauce, the two apple halves and the bay leaves.
2. Heat on medium with a lid.
3. While the potatoes soften, simmer the chourico in a smallish sauce pan.
4. Add a little olive oil if it's really lean sausage.
5. Cover it and simmer on low (you want to save all the savory, spicey yumminess to stay right there in the pan!) When the potatoes are good and soft, mash them.
6. (I take the apples out-- they should be floating -- for a sweeter soup, leave them in, but take the peels off.) I mash them right there in the stock pot, but some people like to strain them out, smash'em and then put them back inches.
7. Whatever you do,*don't* dump out all of the wonderful broth the potatoes have created for you.
8. Don't smash them entirely if you like a nice chunky soup.
9. When the chourico is all cooked (I tell by the consistency.) put the onions in the pan and put the lid back on.
10. Turn off the heat, and let the onions start to wilt in the pan.
11. Let the potato broth simmer without a lid for about 1/2 hour.
12. Taste it.
13. Adjust salt/pepper.
14. Take out the Bay Leaves Add the Kale, the Chourico/Onion mixture, the thyme, turmeric (about 1 tsp each), the tomatoes and the beans.
15. Let it simmer with the lid off for about 1/2 hour.
16. Taste it, adjust it.
17. Add the juice of about the 1/4 of the lemon.
18. Continue to simmer and taste for about 1 hour or so adjusting lemon, spices, salt, and hot sauce.
19. Serve with some crusty bread, and parmesean cheese to put on top.

Reviews

[Camilleking]

What a great soup! It's very hearty and more than delicious. I used spicy Italian sausage and did everything else the same. Anything that starts with 1/2 cup of garlic has to be good.

 

[melliroo]

i was looking to recreate a vegetarian version of my grandmother's kale soup. incidentally, she was also from fall river. this turned out great and was nearly what i remembered eating as a kid. i omitted the apple, used marsala wine, and substituted a large pinch of chipotle pepper flakes to make up for not using chourico. i also cooked one cup (dry) of elbow macaroni and added it at the end, since that's how my voa (grandmother) did it. :) thanks for the great recipe!

 

[keyes123]

great soup but got a bit lost wth directionshad smoked andouille sausage so used that used no salt added tomatoes, so lower sodium thanks again

 

[Andolisa]

This really does cure what ails you, more than chicken soup, I think, especialy since it is a bit tangy and spicy. I have made this 3 times now with different substitutions based on what I had on hand. The best variation was using tomato puree instead of diced tomatoes, and using smoked sausage. I also have found that red or white wine both make good soup. I have been using water with a few teaspoons of chicken boullion. After I tried your recipe, I had intended to try one of the other recipes, but this one was so delicious and perfect, and I loved your directions (like I have a real expert grandma helping me), so I couldn't bring myself to even try another recipe. My husband is from Germany and I love the soups there and this one has that same old world depth of flavor that a quick cooked soup doesn't have. Also, my husband was afraid of Kale before he ate this soup, he expected it to be bitter, but there is none of that. (I don't ever taste kale as bitter, maybe I've been lucky) Great recipe. Thank you so much for posting it.

 

[beckygirl]

This was amazing!!! It had a very good flavor, and great spicing. for the stock, i used half chicken half beef just because that was what i had on hand and it still turned out wonderful. The apple was a nice addition to the stock. it made it slightly sweet, but very very subtly. I the only problem is that the recipe it doesn't say what to do with the can of tomatoes or the garlic. I added the garlic when i checked the taste before i added the kale. I left the tomatoes out because it when i tasted it, the flavor was already amazing.