kale. When I went to the organic farm stand, bought a lb and started looking for the soup with no luck. I'd love to make it this week. Does anyone know of what I speak? I thought it was Nan's mulligatawny soup, but it uses spinach. I'm pretty sure the soup had lentils, but...
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I'm losing it. I thought I saw a soup here this morning, posted in the last few days using a lb of
- Thread starter curious1
- Start date
Would it have been Portuguese Kale Soup?
Recipe: Portuguese Kale Soup
Last update: October 17, 2007 – 5:44 PM
Portuguese Kale Soup
Serves 6 to 8
This recipe is favored among fishermen in Providence, R.I., and Nantucket, Mass. -- it's simple and heartwarming and may be made ahead -- and it's sure to take the chill off any drizzly autumn day. It's a great supper soup paired with hearty bread and cheese.
• 3 tbsp. olive oil
• 1 large onion, chopped
• 1 large carrot, chopped
• 3 cloves garlic, minced
• 1 lb. Yukon Gold or Yellow Finn potatoes, peeled and cut into 2-in. pieces
• 6 c. low-salt chicken stock
• 1 c. red wine
• 1 small bay leaf
•1/4c. chopped parsley
• 1 (15-oz.) can whole tomatoes with juice
• 11/2 c. cooked or canned cannelini beans (or kidney beans)
• 1 lb. kale, rinsed and cut into wide strips
• 1 lb. cooked sweet Italian sausage, cut into 1/2-in. slices
• Salt and freshly ground black pepper to taste
• Parmesan cheese for garnish, if desired
Directions
In a large saucepan, heat the oil over medium and sauté the onions, carrots and garlic until soft, about 5 minutes. Add the potatoes, broth, wine, bay leaf and parsley and simmer, partially covered, for about 15 minutes or until the potatoes are cooked. Stir in the tomatoes and beans along with the kale and sausage and continue simmering about 25 to 30 minutes. Season to taste and serve with a sprinkle of Parmesan cheese if desired.
Nutrition information per serving:
Calories 405 Fat 22 g Sodium 842 mg
Carbohydrates 33 g Saturated fat 7 g Calcium 115 mg
Protein 20 g Cholesterol 32 mg Dietary fiber 6 g
Diabetic exchanges per serving: 2 bread/starch, 2 medium-fat meat, 2? fat.
Recipe: Portuguese Kale Soup
Last update: October 17, 2007 – 5:44 PM
Portuguese Kale Soup
Serves 6 to 8
This recipe is favored among fishermen in Providence, R.I., and Nantucket, Mass. -- it's simple and heartwarming and may be made ahead -- and it's sure to take the chill off any drizzly autumn day. It's a great supper soup paired with hearty bread and cheese.
• 3 tbsp. olive oil
• 1 large onion, chopped
• 1 large carrot, chopped
• 3 cloves garlic, minced
• 1 lb. Yukon Gold or Yellow Finn potatoes, peeled and cut into 2-in. pieces
• 6 c. low-salt chicken stock
• 1 c. red wine
• 1 small bay leaf
•1/4c. chopped parsley
• 1 (15-oz.) can whole tomatoes with juice
• 11/2 c. cooked or canned cannelini beans (or kidney beans)
• 1 lb. kale, rinsed and cut into wide strips
• 1 lb. cooked sweet Italian sausage, cut into 1/2-in. slices
• Salt and freshly ground black pepper to taste
• Parmesan cheese for garnish, if desired
Directions
In a large saucepan, heat the oil over medium and sauté the onions, carrots and garlic until soft, about 5 minutes. Add the potatoes, broth, wine, bay leaf and parsley and simmer, partially covered, for about 15 minutes or until the potatoes are cooked. Stir in the tomatoes and beans along with the kale and sausage and continue simmering about 25 to 30 minutes. Season to taste and serve with a sprinkle of Parmesan cheese if desired.
Nutrition information per serving:
Calories 405 Fat 22 g Sodium 842 mg
Carbohydrates 33 g Saturated fat 7 g Calcium 115 mg
Protein 20 g Cholesterol 32 mg Dietary fiber 6 g
Diabetic exchanges per serving: 2 bread/starch, 2 medium-fat meat, 2? fat.
Thanks Sylvia, it is Portuguese Kale, just a slightly different version. I found what I saw this
morning...the browsing history section can come in handy! Thanks for this one, it looks yummy!
http://piealamona.blogspot.com/2007/09/caldo-verde-getting-your-fiber-with.html
morning...the browsing history section can come in handy! Thanks for this one, it looks yummy!
http://piealamona.blogspot.com/2007/09/caldo-verde-getting-your-fiber-with.html
Here's another soup with kale that we like.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=8762
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=8762
barbara-in-va
Well-known member
I made this just the other day REC: Sausage, Potato and Kale Soup
This is a quick and tasty soup. We loved it!
Source: Keep it Seasonal by Anne Wayte
1 T olive oil
1/2 lb high quality well seasoned pork, beef or lamb sausage
1 large white onion, cut into 1/2" dice
1 clove garlic
3/4 lb baking potatoes, cut into 1" pieces
1 T chopped fresh sage, rosemary or thyme
4 C chicken or vegetable stock
salt and fresh ground black pepper
large handful kale, trimmed and sliced into thin strips
Heat the olive oil in a large, heavy bottomed saucepan over med heat. Add the sausage and cook until golden brown, about 2 minutes per side. Remove sausage from pan and set aside. Remove all but 1 generous T of the fat remaining.
Return pan to heat and add the onion. Stir well and saute until translucent, about 5 minutes. Add the garlic and continue to saute for another minute. Add the potatoes stir well and then add the sage and stock. Season with salt and pepper and bring to a boil. Lower heat and simmer gently for 10 minutes.
Slice the sausages into bite size pieces and add them to the soup. Continue to simmer until the potatoes are cooked through and have started to collapse, approximately 10 minutes. Add the kale and simmer for 5-8 minutes until cooked through.
Notes: A couple of tiny tweaks: I used Italian turkey sausage and added some diced celery and carrot along with the onion and garlic
Enjoy!
This is a quick and tasty soup. We loved it!
Source: Keep it Seasonal by Anne Wayte
1 T olive oil
1/2 lb high quality well seasoned pork, beef or lamb sausage
1 large white onion, cut into 1/2" dice
1 clove garlic
3/4 lb baking potatoes, cut into 1" pieces
1 T chopped fresh sage, rosemary or thyme
4 C chicken or vegetable stock
salt and fresh ground black pepper
large handful kale, trimmed and sliced into thin strips
Heat the olive oil in a large, heavy bottomed saucepan over med heat. Add the sausage and cook until golden brown, about 2 minutes per side. Remove sausage from pan and set aside. Remove all but 1 generous T of the fat remaining.
Return pan to heat and add the onion. Stir well and saute until translucent, about 5 minutes. Add the garlic and continue to saute for another minute. Add the potatoes stir well and then add the sage and stock. Season with salt and pepper and bring to a boil. Lower heat and simmer gently for 10 minutes.
Slice the sausages into bite size pieces and add them to the soup. Continue to simmer until the potatoes are cooked through and have started to collapse, approximately 10 minutes. Add the kale and simmer for 5-8 minutes until cooked through.
Notes: A couple of tiny tweaks: I used Italian turkey sausage and added some diced celery and carrot along with the onion and garlic
Enjoy!
Butternut squash soup with kale
I love this soup!
It's hearty, it tastes great and it looks great in a bowl!
SERVES: 6
6 cups low-sodium chicken or vegetable broth
One 2-pound butternut squash—quartered, seeded, peeled and cut into 2-inch pieces
5 thyme sprigs
2 garlic cloves, halved
2 medium leeks, white and pale green parts only, cut into 2-inch pieces
1 celery rib, cut into 2-inch pieces
1 tablespoon vegetable oil
2 thick slices of bacon, cut crosswise 1/2 inch thick
2 packed cups coarsely chopped kale
One 15-ounce can pinto or roman beans, drained and rinsed
1 medium carrot, finely diced
1 red bell pepper, finely diced
1 cup corn kernels
Salt and freshly ground black pepper
directions
1. In a large, heavy pot, combine the broth, squash, thyme, garlic, leeks and celery and bring to a boil. Cover and simmer over low heat for 45 minutes.
2. In a medium skillet, heat the vegetable oil. Add the bacon strips and cook over moderately high heat, turning once, until crisp, about 7 minutes.
3. Discard the thyme sprigs from the soup. Working in batches, puree the soup in a blender. Return the soup to the pot. Add the bacon, collards, pinto beans, carrot, bell pepper and corn and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 7 minutes. Season the soup with salt and pepper and serve.
I love this soup!
It's hearty, it tastes great and it looks great in a bowl!
SERVES: 6
6 cups low-sodium chicken or vegetable broth
One 2-pound butternut squash—quartered, seeded, peeled and cut into 2-inch pieces
5 thyme sprigs
2 garlic cloves, halved
2 medium leeks, white and pale green parts only, cut into 2-inch pieces
1 celery rib, cut into 2-inch pieces
1 tablespoon vegetable oil
2 thick slices of bacon, cut crosswise 1/2 inch thick
2 packed cups coarsely chopped kale
One 15-ounce can pinto or roman beans, drained and rinsed
1 medium carrot, finely diced
1 red bell pepper, finely diced
1 cup corn kernels
Salt and freshly ground black pepper
directions
1. In a large, heavy pot, combine the broth, squash, thyme, garlic, leeks and celery and bring to a boil. Cover and simmer over low heat for 45 minutes.
2. In a medium skillet, heat the vegetable oil. Add the bacon strips and cook over moderately high heat, turning once, until crisp, about 7 minutes.
3. Discard the thyme sprigs from the soup. Working in batches, puree the soup in a blender. Return the soup to the pot. Add the bacon, collards, pinto beans, carrot, bell pepper and corn and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 7 minutes. Season the soup with salt and pepper and serve.