Recipe: Portuguese Kale Soup
This week’s recipe is from Berkshire-based duo The Butcher & The Baker. The Butcher is Jake, a nose-to-tail butcher/artist, who loves to cook and grew up in the woody hills of Western Massachusetts where his passion for local, fresh food was first instilled in him. The Baker is Silka, a designer/crafter who loves to bake and grew up in rural Western New York where her parents are candlestick makers. Together they spend most of their time talking about, shopping for, making, and eating food. By sourcing locally and sustainably, and spending time with the producers of their food, they’ve learned that every meal tells a story.
It’s soup season! Like many people, this is our busiest time of the year, and at the end of the day we are too tired and too cold to put much energy or thought into cooking. More than once throughout the week, we pull some homemade stock out of the freezer, chop a few vegetables, and search our pantry for some meat, legumes and/or grains to throw together for a soup or stew.
Then — the best part — we sit down by the fire, watch TV, and let the soup cook and warm up the house. One of our favorite soups to make is also one the easiest. Based on a classic Portuguese soup, we adjust ingredients and proportions to what we happen to have laying around. While we prefer the classic version with smoked chorizo, red potatoes and lacinato, we’ve been known to use almost any kind of sausage, starch, and hearty green. So, don’t be afraid to adjust and adapt this recipe to what you like or have.
Portuguese Kale Soup
2 garlic cloves, minced
1 1/2 cups onions, chopped
3/4 cup carrots, chopped
1/4 cup olive oil
1 lb red potatoes, peeled and cut into 1-inch pieces
4 cups chicken broth
3/4 pound smoked chorizo cut into 1/4-inch pieces
1/4 pound lacinato kale, cut into 1 1/2-inch strips
1 pound red potatoes, cut into 1-inch pieces
1. Pour the oil into a heavy pot over a medium flame.
2. When the oil is hot, brown the chorizo (roughly 3 minutes), in batches if needed. Then remove chorizo and set aside.
3. Turn heat to medium-low and add garlic, onions and carrots in the sausage drippings. Saute, stirring occasionally until the vegetables are softened and slightly browned.
4. Add 4 cups of broth to the pot and bring to a boil.
5. Add the chorizo, kale and red potatoes, and simmer the mixture, covered, for 10-15 minutes, or until the potatoes are tender.