Portuguese Kale and Potato Soup

this is a lovely, simple, easy to make soup. i am a vegetarian, so instead of sausage i added white beans in with the kale at the end. i also used veggie bouillon, as one other reviewer suggested. i had a few stalks of celery lying around and added them in at the beginning and sautéed them with the onion and garlic. this soup isn't going to blow your mind, but it is solid and quick!

• sadiesonic

• brooklyn, ny

• 12/5/2016

Hmmm my allotment garden had a bunch of little potatoes on cleanup, several like small ducklings. Also my Kale continues to grow. Also turkey broth in freezer from Thanksgiving and turkey pepperoni, onion and garlic in the fridge. Delicious and easy soup. Thank you.

• klutzcity

• Vancouver Island

• 11/7/2016

I've tried with both water + chix broth, and I think water-only is the way to go if you really want to taste the sweetness of the greens. Resist temptation to add lots of extras or else you'll muddy the true flavor.

• rubadubgdub

• Oakland, CA

• 1/22/2016

I add red beans and some veg bullion. It tastes just like the Portuguese Kale Soup we're use to in Provincetown!

• dcotter

• MA

• 2/21/2014

Corrected Analysis. The analysis provided used raw potatoes with peels. The potatoes should be cooked and peeled. Per serving: Calories 386, Total fat 25g, Saturated fat 6g, Cholesterol 40mg, Sodium 1439g, Carbohydrate 31g, Fiber 4g, Protein 13g

• recipeart

• Coral Springs, FL

• 11/8/2013

Very good and so simple! Linguica would be better, but I made do with beef chorizo from the store. I also made the following amendments for ease of use: no oil (the chorizo was plenty fatty), 1.25 lb chorizo (I like a meatier soup to keep me full), 1 1/2 c. onion (what is a "medium" onion anyway?), 3 cloves garlic, 1 1/2 lb russet potatoes, and two 32-ounce containers (8 c.) of broth - one chicken, one veggie. I browned the chorizo with the onions as best I could, although it was quite watery and took maybe 20 minutes to dry out sufficiently to brown. I cooked the kale for 20 minutes before adding the chorizo back in and letting it come together for 5 minutes. This was a delicious meal on its own served with crusty slices of ciabatta and a side salad. Definitely a keeper when you want to warm up from the inside!

• gobbleuns

• Phoenix, AZ

• 10/11/2013

I've made it 3 times and love it. This time, I made it with Whole Foods fresh spicy chorizo and it was the best. I made it with chorizo from a downtown gourmet shop and it had a fatty taste. I use low sodium chicken broth instead of water. Since the recipe calls for low sodium, I don't see why you can't use regular broth and add less salt. I also used twice as much garlic because we love garlic. I topped it this time with some freshly made whole wheat croutons and some shaved manchego. I happened to have an unopened bottle of Portuguese red to wash it down. Great fall dinner! I don't care if it's not authentic. It's my kind of comfort food. The only downside as another poster mentioned, destemming the kake is a real pain in the butt.

• middleagedfoodie

• Philadelphia PA

• 9/25/2013

翡翠汤是用非常片薄片羽衣甘蓝greens( could be purchased pre-sliced from Portuguese supermarket). All the potatoes and onion are supposed to be pureed it's a creamy broth. It's not supposed to have chunks of potatoes in it. Caldo verde means green broth not Kale soup. If you eat it at any Portuguese restaurant it'll be made with collard greens regardless if it says kale.

• shepmax18

• New Jersey

• 9/3/2013

Amazing! The only changes I made to the recipe were 1. I used chicken stock instead of water and 2. I added cut up carrots and celery. Make sure you use high quality sausage. I will be making this again and again.

• gseverson

• 3/13/2013

I made this almost exactly as written, but exchanged 4 cups beef stock for 4 of the cups water. I used lacinato kale (the flat-leaf variety) as suggested. Buy the best sausage you can find and make sure it gets nice and crispy. Great the next day, too. So easy, apart from the somewhat time-consuming task of processing the kale (do it while the soup's simmering). This recipe's a definite keeper!!

• Anonymous

• Brooklyn, NY

• 2/11/2013

Just like Olive Garden's Zuppa Tuscana. I plan on making it again this winter. Yummy!

• 年代ewright

• Houston, TX

• 12/8/2012

一个漂亮的乡村晚餐用自制硬皮面包。年代ubbed 4c. of chx broth plus 2 cups of water. Added nice flavor. Remember to chop the kale up finer next time.

• lizmenke

• Lincoln City

• 4/7/2012

The key to this recipe is the sausage. I used Aidell's brand chicken chorizo and I am not sure how it compares to traditional Portugese ingredients but the result was hearty, delicious, and easy to make.

• erinv

• Fremont, CA

• 11/13/2011

pretty bland. Not like the ones I used to get in Providence.

• Anonymous

• 年代t. Louis

• 10/24/2011

My sweetie and I just enjoyed this delightful soup. I did substitute chicken broth for the water. I used a spicy linguiça which was wonderful. I made the soup in the early afternoon and let the flavors blend, while lightly simmering, adding the kale just 5 minutes before serving. Wow, this is easy to make and taste fantastic. Enjoy with a terrific bread to mop up all the last drops in your bowl.

• davidbcannon

• Pleasanton, CA

• 10/10/2011