Tuesday, August 3, 2010
Oh no...not another Kale recipe!!!! I promise, I'll leave it alone for a while after this one. I'd heard about Portuguese Soup many times but this is my first attempt. I had absolutely no clue what ingredients to use but after combing the internet I found that there are many ways to make this soup. I took some ideas, changed others and came up with my own soup and my submission to Two for Tuesdays. Check out the inventive blog hopping creations HERE . You'll also meet the other members of the team who sponsor this weekly event and maybe even learn something new about Real Food!!!! AND if you're looking for a home made recipe for what looks like pretty incredible chorizo, Heather has one on today's post.
1 lb. chorizo (I couldn't find chorizo so used hot Italian sausage)
1 bunch kale
2 cups lima beans
1 c. chopped onions
2 tsp. chopped garlic
2 tbsp. olive oil
2 tsp. butter
2 qt. chicken broth
2 lg. cans peeled tomatoes, chopped
Salt and pepper to taste (I didn't - the sausage is salty enough)
Soak dry lima beans in water overnight or use canned. In large pot saute the onions and garlic in oil and butter until softened (about 5 minutes). Add chicken stock and lima beans and cook until almost softened. (If you're using canned, rinsed beans, you'll skip the cooking until soft stage)
Tear leaves form kale and cut diagonally into slices. You should have 6 to 8 cups of kale. Set aside.
Take casing off sausage (not so easy with chorizo) and break up sausage. Fry for a few minutes in dry or lightly sprayed pan. Pour off any fat.
Add the chorizo to the stock pot and stir in the tomatoes. Add kale and cook for another 10-15 minutes. Salt and pepper to taste.
Tip: The kale is probably better if cut on the diagonal into strips. I don't mind the chunky pieces but some may find it a little chewy.
This recipe will give you loads of soup - about 8 large yogurt containers full for the freezer.
Just for the record - crazy is a descriptor that's been used on me for making soup in 40 C weather.