Cape Cod Portuguese Kale Soup Food

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PORTUGUESE KALE SOUP



Portuguese Kale Soup image

DH and I have been going to a little place called Cafe Rio for years. About the only thing we ever order there is Portuguese kale soup. I have tried to duplicate the recipe for several years and this is as close as it gets. The linguica sausage is a must.

Provided by PaulaG

Categories     Potato

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 15

1 bunch kale
1/2 head green cabbage
6 -8 cups chicken stock or 6 -8 cups canned reduced-sodium chicken broth
1 lb linguica sausage, sliced 1/4 inch thick
1 lb red potatoes, diced
2 (15 1/4 ounce) cans dark red kidney beans
1 (14 1/2 ounce) can diced tomatoes
1 medium onion, chopped
3 garlic cloves, minced
2 teaspoons crushed red pepper flakes
3 bay leaves
1/8 teaspoon Hungarian paprika
1 -2 tablespoon olive oil
coarse salt
fresh ground black pepper

Steps:

  • Wash kale under running water.
  • Strip from tough stem, coarse chop and set aside.
  • In the food processor, using the medium shredder blade, shred cabbage, drain and rinse beans.
  • Heat the olive oil in a large stock pot, add sausage, chopped onion and minced garlic.
  • Cook, stirring occasionally until the onion is transparent.
  • Add remaining ingredients, bring to a boil, reduce heat and simmer for about 45 minutes to 1 hour.
  • Adjust chicken stock as needed for desired consistency.
  • Add salt and pepper to taste, remove bay leaf and serve hot with a coarse bread.

PORTUGUESE CHOURICO AND KALE SOUP



Portuguese Chourico and Kale Soup image

This recipe is a quick version of a wonderful soup I had in Mystic, Conn., a Portuguese community nestled by the sea in New England. This soup is a winter wonder.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons (2 turns around the pan) extra-virgin olive oil
3 medium white waxy potatoes, like yukon golds, peeled and diced
2 medium onions, chopped
4 to 6 cloves garlic, chopped
2 bay leaves, fresh or dried
1 pound kale, coarsely chopped
Coarse salt and pepper
1 (15-ounce) can garbanzos (chick peas), drained and rinsed
1 can diced tomatoes
1 pound diced chourico, casing removed
1 quart chicken broth
Warm, crusty bread

Steps:

  • Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.
  • Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.
  • Serve soup with hunks of crusty bread and butter.
  • Cook's Note: If you are in Mystic, ask for cherise (phonetic pronunciation), if you want to sample the chourico.

PORTUGUESE KALE SOUP



Portuguese Kale Soup image

Provided by Food Network

Time 16h50m

Yield 15 servings

Number Of Ingredients 20

4 tablespoons schmaltz
1 large yellow onion, diced
8 cloves garlic, minced
1 1/2 pounds smoked linguica sausage, sliced into rings
2 1/2 pounds kale, washed, stemmed and cut into chiffonade
2 1/2 pounds kale, washed, stemmed and cut into chiffonade
Kosher salt and coarsely ground black pepper
1 gallon Rich Chicken Broth, heated, recipe follows
12 ounces dried red kidney beans, soaked overnight
2 extra-large Idaho potatoes, peeled and cut to medium dice
7 to 8 drops hot sauce, such as Tabasco
2 whole organic chickens (3 to 4 pounds each), breasts removed for another use
2 pounds yellow onions, chopped
1 pound celery, chopped
3 sprigs thyme
2 to 3 bay leaves
1 carrot, chopped
1 bulb garlic, halved
1 bunch parsley
1 tablespoon whole black peppercorns

Steps:

  • Heat a deep soup pot set over medium heat. Add the schmaltz to render, then add the onions and cover to sweat until soft, 7 to 8 minutes. Add the garlic, then cover and sweat, without browning, until soft, 4 to 5 minutes. Add the sausage and sweat, covered, until the mixture turns amber in color, 4 to 5 minutes. Add the kale, pushing it down to get it all in the pot. Season with salt and pepper. Cook uncovered, stirring occasionally until the kale cooks down by half, is incorporated into the onion-sausage mix and is covered with schmaltz, about 30 minutes.
  • Add the Rich Chicken Broth, stir well, then cover the pot and simmer for 1 hour.
  • Meanwhile, cook the beans. Drain the beans and place in a medium pot. Cover with fresh cold water, then cover and bring to a boil. Reduce the heat to medium-low and simmer until tender, 25 to 30 minutes.
  • Drain and add the beans to the soup. Add the potatoes to a medium pot set over medium-high heat and cover with cold water. Cook until almost cooked through (the potatoes will continue to cook after they're drained). Drain the potatoes then lay them out in single layer on a sheet tray and refrigerate to stop the cooking process.
  • When cool add the potatoes to the soup, bring back to a simmer and add the hot sauce. Serve hot.
  • Place the chickens in a large stockpot and add enough water to cover, about 2 gallons. Bring to a boil, skimming the scum as it surfaces.
  • When all the scum is removed and the stock is boiling add the onions, celery, thyme, bay leaves, carrots, garlic, parsley and peppercorns. Bring back to a boil, lower the heat to a slow boil, then cover and simmer until the flavor develops, 4 to 6 hours.
  • Cool the stock and refrigerate overnight allowing the flavors to marry.
  • Remove the fat (schmaltz) from the top of the broth to use in the kale soup. Strain the broth and use as you please! Yield: 1 1/2 gallons

CALDO VERDE (PORTUGUESE SAUSAGE KALE SOUP)



Caldo Verde (Portuguese Sausage Kale Soup) image

This soup is so hearty and comforting, you'll almost forget how good it is for you. And it's perfect for cold weather with the spicy sausage, kale, potatoes, and plenty of chicken broth.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 9

12 ounces linguica sausage, sliced
1 tablespoon olive oil
1 onion, finely diced
1 pinch salt
3 pounds russet potatoes, peeled and sliced 1/8 to 1/4 inch thick
2 teaspoons salt, plus more as needed
2 quarts chicken broth or water
2 pounds kale - trimmed, chopped, rinsed, drained
1 pinch cayenne pepper

Steps:

  • Slice sausage into 1/4-inch rounds. Heat oil in a pot over medium-high heat. Add sausage and saute until sausage begins to turn brown and renders some fat, 3 to 5 minutes. Transfer with a slotted spoon to a dish. Reduce heat to medium-low; add onions and pinch of salt salt. Stir and cook until softened, 4 to 5 minutes.
  • Transfer potatoes to pot. Sprinkle in 2 teaspoons salt. Pour in chicken broth. Increase heat to high and bring to a simmer. Reduce heat to medium-low; simmer until potatoes are tender, 8 to 10 minutes.
  • When potatoes are tender, carefully mash them in the broth with a potato masher until broken up or completely mashed. Add kale, a handful at a time. Transfer browned sausage to soup. Bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer until greens are tender, about 45 minutes.

Nutrition Facts : Calories 564.8 calories, Carbohydrate 62.1 g, Cholesterol 55.9 mg, Fat 25.6 g, Fiber 6.6 g, Protein 25.1 g, SaturatedFat 8.6 g, Sodium 2850.6 mg, Sugar 4.3 g

CAPE COD PORTUGUESE KALE SOUP



Cape Cod Portuguese Kale Soup image

This is an authentic Portuguese Kale soup. I don't use the dried bans, I use canned canneloni instead. It saves time and I like them better than the red variety. The number of servings is a guess as the size of your bowl and appetite varies. Also whether you use this as a main dish or soup course.

Provided by Nana Lee

Categories     Clear Soup

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 13

1 cup dried red kidney beans (soaked overnight in cold water) or 1 cup use 2 cans cannellini beans
5 (13 1/2 ounce) cans beef broth
2 cups water
1 lb kale (broken up into small pieces or shredded)
1 large onion, diced coarsely
1/2 lb chorizo sausage, skinned and broken up
1 lb linguica sausage, sliced into chunks
1 tablespoon red wine vinegar or 1 tablespoon balsamic vinegar
1 teaspoon pepper
1/2 teaspoon salt, broth is very salty, as is sausage (optional)
1 -2 cup water (as needed while cooking)
2 cups cubed potatoes
1 -2 cup water

Steps:

  • Soak beans overnight in cold water. In morning, drain beans.
  • ("OR" used canned beans and cut down cooking time.).
  • In large pot, add beans, onions, sausage, kale, salt/pepper, vinegar, beef broth and 2 cups of the water.
  • Bring to boil. Reduce heat, cook gently for 3 hours.
  • Add potatoes and 1 or 2 cups more water.
  • Continue cooking until potatoes are tender.

Nutrition Facts : Calories 289.4, Fat 12.1, SaturatedFat 4.5, Cholesterol 25, Sodium 1274.5, Carbohydrate 28.9, Fiber 5.8, Sugar 1.6, Protein 17.6

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