Portuguese Kale and Sausage Soup2012-12-08
- Servings : 6
- Prep Time : 10m
- Cook Time : 35m
- Ready In : 45m
A low sodium take on a Potuguese favorite. Savory sausage, wonderful green kale, and a hearty potato broth. What a simple and delicious soup!
We love the rich and earthy flavor that a drizzle of truffle oil adds to this soup. However, if you do not have truffle oil, this soup is still great without.
- 1 recipe Savory Italian Pork Sausage
- 1/2 pound kale, chopped
- 1 pound potatoes, sliced thinly
- 1 medium onion, sliced thinly
- 3 cloves garlic, minced
- 4 cups low sodium chicken broth
- 2 cups water
- 1/2 tablespoons truffle oil (optional)
- 1 tablespoon olive oil
- 1/8 teaspoon pepper
Brown the sausage in olive oil in a large stew pot until thoroughly cooked. Remove sausage from pot and set aside.
Sauté garlic and onions in stewpot until translucent, 5-7 minutes.
Add broth, water, and potatoes to stew pot and bring to a simmer over medium heat. Cook potatoes for 20 minutes, or until fork-tender.
Using either an immersion blender or potato masher, blend or mash about 1/2 of the potatoes, leaving the remainder of the potatoes intact for texture.
Add kale to soup and cook for an additional 5 minutes, or until kale is tender. Add sausage back into soup and simmer for about 2 minutes. Season with black pepper.
Pour into serving bowls. If desired, drizzle 1/4 teaspoon of truffle oil over each bowl of soup.
A good immersion blender makes preparing this soup a snap! We recommend Cuisinart’s Smart Stick Hand Blender!
We used Pacific Natural Foods Organic Low Sodium Chicken Broth (70 mg of sodium per cup) in this recipe.
Average Member Rating
(3.6 / 5)
5 people rated this recipe
This information is per serving.
Total Fat22.6 g
Saturated Fat6.3 g