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Portuguese Kale And Potato Soup

Ingredients
2 garlic cloves, minced
1 1/2 cups finely chopped onion
3/4 cup sliced carrot
1/4 cup olive oil
1 pound (about 2 large) russet (baking) potatoes, peeled and cut into 1-inch pieces
4 cups chicken broth
3/4 pound Spanish chorizo (cured spicy pork sausage,
Directions

In a kettle cook the garlic, the onion, and the carrot in the oil over moderately low heat, stirring, until the vegetables are softened.
Add the russet potatoes, the broth, and 4 cups water, bring the mixture to a boil, and simmer it, covered, for 10 to 1

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Ingredient: 
Potato

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