Portuguese Kale and Potato Soup
by Charlie Burke
At the Sanbornton NH Farmers’ Market
we were frequently asked “what do you
do with kale?” That started us thinking
of providing recipes and ultimately led
to our publishing “Sharing Our Bounty”
our cookbook published last year. This
recipe is in the book and is my favorite
kale recipe.
In a group visiting the Farmers Diner in Barre, Vermont, I somehow began
discussing this soup with (The Heart of New England's publisher) Marcia
Passos Duffy and mentioned that if linguica is not available, you can substitute
Polish kielbasa. Narrowed eyes and tense body language immediately told me
that Marcia did not agree! She’s since relented and said substitution is
permitted if no linguica can be had. I’m sure her Portuguese grandmother
would not have been so inclined.
Kale improves with cold weather and frost is available in the fall and winter
months, and this soup is hearty enough to serve as a meal. Like many soups
and chowders, the flavor is even better the next day. If you plan to serve it the
same day, try to do it ahead a few hours and reheat at serving time.
2 large russet potatoes, peeled and cut into 1” pieces
2 garlic cloves, minced
1 ½ cups finely chopped onion
¾ cup chopped carrot
¼ cup olive oil
4 cups chicken broth
4 cups water
3/4 pound linguica, sliced ¼ inch thick
¾ pound kale, stems removed, leaves rolled and thinly
sliced, then chopped
1 pound red potatoes cut into 1 inch pieces
In a large pot, sauté the garlic, onion and carrot in olive oil over medium heat,
stirring until soft – do not brown. Add potatoes, water and broth, bring to a boil
and then simmer until potatoes are soft (10 – 15 minutes). While the potatoes
are simmering, cook linguica in a skillet over medium to high heat, browning
on both sides. Transfer to paper towels to drain.
Transfer cooked potatoes to a blender using a slotted spoon, add 1 ½ cups
cooking liquid and puree until smooth (hold cover tightly, covered with a
kitchen towel). Return puree to the pot and add linguica and the red potatoes.
Simmer, covered for 10 – 15 minutes until potatoes are done. Correct seasoning
with salt and pepper, being careful with the salt if salted broth was used.
Great on cold fall and winter days and really quite easy to prepare; let’s hope
Marcia approves.