Portuguese Soup
"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
- Ingredients:
- 7
- Serves:
-
6-8
ingredients
- 1 lb linguica sausage
- 2 lbs kale, stems removed (about 2 bunches)
- 1 small onion, chopped
- 2 (14 ounce) cans chicken broth
- 2 (14 ounce) cans beef broth
- 3 medium potatoes, diced
- salt and pepper
directions
- slice linguica into bite size pieces, and brown in very hot soup pot. I like to get it a bit crusty.
- Add onion and cook til tender.
- Chop kale and add to pot and "wilt" about 10 minutes.
- Add broth, cover and simmer at least 45 minutes.
- Add potatoes and cook til they are done.
- Adjust seasonings, and serve.
- If soup seems tooo thick, just add another can of broth.
Questions & Replies
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Reviews
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...garbanzos...
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This was FABULOUS!!! I've tried several recipes, this is spot on! I didn't have linguica, so I subbed some andouille and some Mexican chorizo...will use this combo from now on! Thanks for posting!!! -
I love this recipe... in my Jewish-Portuguese family we call it Caldo Verde and it's the national soup of Portugal! But our recipe varies slightly in that we add white beans to it and I use kosher turkey linguica or other kosher type of sausage. Try a splash of Tapatio Hot Sauce or Habanero Hot Sauce.... mmmmmmgggoooddd!!! -
I had some linguica and was craving soup, so I decided to try this one. I halved the recipe, and subbed frozen spinach for the kale. Since I don't think I've ever tasted kale, I'm not sure what the flavor difference would be, but I have to say, MY soup was wonderful! I really enjoyed the broth and think the chicken/beef mixture was key. Thank you for a delicious dinner! -
Instead of using beef and chicken broth, use a beef shin bone and add some red kidney beans.
Tweaks
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I had some linguica and was craving soup, so I decided to try this one. I halved the recipe, and subbed frozen spinach for the kale. Since I don't think I've ever tasted kale, I'm not sure what the flavor difference would be, but I have to say, MY soup was wonderful! I really enjoyed the broth and think the chicken/beef mixture was key. Thank you for a delicious dinner!
RECIPE SUBMITTED BY
lindieb
San jose, 43
<p>I've always loved to cook. I made my first scratch cake at age 7, (German Chocolate). I love all types of cuisine, but after migrating to California 10 years ago, and love the food here, and learning how to prepare the favorites of my Cali, family and friends. That being said, my passion in cooking is keeping the recipes and traditions I learned from my mother and grandmother, back home in the south, alive Not that even their recipes can't be improved. One example is my grandmother (in my mind) made the best pot roast to ever grace a table. Then, my boyfriend persuaded me to add red wine to the cooking liquid. It's still my granny's pot roast, only better. But, so far, nothing I've learned here, improves my Texas style Chicken Fried Steak. And cornbread??? It seems Californians think it should be like cake, made mostly of flour with a hint of corn meal, rather than cooked in a bacon seasoned cast iron skillet - they key ingredient being corn meal, with a scant amount of flour. My newest interest is learning more about Asian cooking, of all varieties, with the possible exception of sushi. Where I come from, you hand us some fish, we roll it in cornmeal, fry it, and make some hushpuppies ;)</p>
