Today, I decided to whip up a delicious Portuguese soup and I gave it a wee twist. If you're Portuguese, I bastardized it. I used Mexican longaniza instead of linguisa, as I found it on sale at my local grocer. The end result was fantastic.
2 lbs russet potatoes, peeled and diced
1 medium onion, diced
3 cloves garlic, smashed and minced
32 oz low sodium chicken broth
10 oz Mexican longaniza (or linguisa or hot Italian sausage)
1 lb kale, stemmed and finely chopped
Salt and pepper
2 Tbsp olive oil
In a Dutch oven, heat the oil, add the onion and sweat it down for about 6 - 10 minutes over medium heat. Add the garlic and sauté for another two minutes. Pour in broth and potatoes and boil for 15 minutes, or the potatoes are tender. Slice the sausage into bite sized pieces, brown and drain well. Use an immersion blender to purée the potato portion and add the sausage. Once the soup reaches a boil, add the kale and continue at a low boil for 3 - 5 minutes until kale is tender. Test for salt and pepper, serve with a drizzle of good olive oil. This would be a great meal with a salad and some crusty buttered bread. I slip some cayenne in at the end, as I like it hot!
Give it a try, it's inexpensive and kale is in season. Delightful on a cool drizzly day.