Garlicky sausage, dark, leafy greens, and potatoes are combined in this soup served in cafés and home kitchens throughout Portugal. Serve it with a loaf of crusty bread.
1 tablespoon olive oil
3/4 pound bulk Portuguese Linguiça, Fresh Mexican Chorizo, or purchased linguiça
1 large onion, diced
2 garlic cloves, minced
11/2 pounds boiling potatoes, peeled and diced
51/2 cups Chicken Stock or purchased low-sodium stock
3/4 pound kale
Salt and freshly ground black pepper to taste
1. Heat oil in a 4-quart saucepan over medium-high heat. Add sausage and cook, stirring frequently, for 3 to 5 minutes, or until browned. Remove sausage from the pan with a slotted spoon, and set aside. Discard all but 2 tablespoons grease from the pan.
2. Add onion and garlic, and cook, stirring frequently, for 3 minutes, or until onion is translucent. Add potatoes and stock to the pan, and bring to a boil over medium-high heat. Simmer soup, partially covered, for 20 to 25 minutes, or until potatoes are tender.
3. While soup simmers, prepare kale. Rinse kale and discard stems and center of ribs. Cut leaves crosswise into thin slices.
4. Drain soup through a sieve placed over a mixing bowl. Transfer solids to a food processor fitted with the steel blade or to a blender, and puree until smooth.
5. Return liquid to the saucepan, and stir in vegetable puree, sausage, and kale. Bring to a boil over medium heat, stirring occasionally. Reduce the heat to low, and simmer soup for 20 to 30 minutes, or until kale is cooked and tender. Season to taste with salt and pepper, and serve immediately.
Note: The soup can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it over low heat, covered, until hot, stirring occasionally.