"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chourico and Kale Soup Recipe

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This recipe for Chourico and Kale Soup, by , is from Our Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Balmaseda
Added: Tuesday, November 1, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 T. olive oil
3 medium Yukon gold potatoes, peeled and diced
2 onions, chopped
5 cloves garlic, chopped
2 bay leaves
1 lb. fresh kale, washed and chopped
Salt and pepper to taste
1 can (15 oz.) garbanzo beans, drained
1 lb. chourico, casing removed, chopped
1 can diced tomatoes
4 c. chicken broth

Directions:
Directions:
Heat the oil in a large pot over medium heat; add potatoes and onions and cook for 5 minutes, stirring as needed. Add garlic, bay leaves and kale and cover to wilt the kale. Add salt, pepper, beans, tomatoes, chourico and chicken broth and bring to a boil. Reduce the heat to a slow boil and cook for 10 minutes or longer until potatoes are fork tender.

Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Serve with a warmed crusty bread.

 

 

 

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