“My boy friend is portuguese, and had a yen for this soup, after many test runs, I think I've got it. I've seen lots of variations, but this is close to what he remembers from his youth, lots of kale, linguica and a hearty broth. He likes this with crusty sourdough bread, but being from the south, I like it with good ole cast iron skillet cornbread.”
READY IN:
1hr 50mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. slice linguica into bite size pieces, and brown in very hot soup pot. I like to get it a bit crusty.
  2. Add onion and cook til tender.
  3. Chop kale and add to pot and "wilt" about 10 minutes.
  4. Add broth, cover and simmer at least 45 minutes.
  5. Add potatoes and cook til they are done.
  6. Adjust seasonings, and serve.
  7. If soup seems tooo thick, just add another can of broth.

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