This comforting soup is Portugal’s national dish. It literally means “Green Soup.” Try to find Portuguese chouriço, which is cured pork sausage. If you can’t find it, you can substitute Spanish chorizo. Serve this soup with crusty bread and some white wine.
Serves: 8Hands-on: 25 minutesTotal: 1 hour 15 minutesDifficulty: Medium
- 8 cups chicken stock
- 1 tsp. salt
- 2 cloves garlic, peeled and smashed
- 2 large onions, peeled and quartered
- 1½ lbs. potatoes, peeled and halved
- 4 Tbsp. extra-virgin olive oil, divided
- 8 oz. chouriço (unsliced)
- 2 cups water
- 2 cups finely shredded kale
- In a large pot over medium-high heat, combine the stock, salt, garlic, onions, potatoes, 2 tablespoons oil, chouriço, and water. Bring the mixture to a boil, reduce the heat to medium, and cook for 50 minutes or until the potatoes are tender when pierced with a fork.
- Remove the chouriço; slice thinly and reserve.
- Using an immersion blender or a regular blender, carefully purée the soup until it is smooth. If using a regular blender, transfer the soup back to the pot and add the kale. Cook over medium heat for 5 minutes or until the kale is wilted. Adjust the seasoning with salt, if necessary.
- To serve, ladle the soup into bowls and garnish each bowl with a few slices of chouriço and a drizzle of the remaining oil.