Portuguese Kale Soup

5 from 1 vote

Prep Time25 mins

Cook Time40 mins

Total Time1 hr 5 mins

Course: Soup

Cuisine: American

Servings: Servings

Calories: 365kcal

Author: Jennifer Oliver

6 ounces linguica sausage or fresh chorizo or spicy sausage, casing removed, chopped
2 tablespoons extra-virgin olive oil
2 medium onions chopped
2 garlic cloves sliced
2 pounds Yukon Gold potatoes peeled and diced
4 cups chicken or vegetable broth
1 15-ounce can chickpeas, rinsed and drained
1 bunch kale about ¾ pound, chopped, large center stems removed (or substitute other dark leafy greens such as Swiss chard)
Paprika salt, and pepper, to taste
Fresh chives chopped (for garnish)

Heat a large skillet on high heat and fry the sausage until cooked through.
Drain off the rendered fat and set the sausage on a plate lined with paper towels to soak up any excess grease.
In a large pot, heat the olive oil and add in the onions and garlic, cooking on high heat until translucent.
Add in the potatoes and broth, cooking until the potatoes are tender enough to pierce with a fork.
Once cooked, strain the soup ingredients from the broth, reserving all of the broth.
Pulse the cooked vegetables in a food processor, gradually adding in about a cup of broth until forming a thin, smooth purée.
Return the purée to the pot and blend in remaining broth with a spoon, ½ cup at a time, until desired consistency is reached.
Add in the sausage, chickpeas, and kale and bring to a boil.
Then reduce heat to simmering.
Season with paprika, salt, and pepper to taste, and let cook about 10 minutes until all the kale is wilted.
Serve garnished with paprika and fresh chives.