Portuguese Soup
If you're able to find Portuguese rolls serve with the soup. Or any crusty bread and butter.
Serves 4
- 2 tablespoons extra-virgin olive oil
- 3/4 pound chorizo, diced
- 2 carrots, chopped
- 2 ribs celery from the heart, chopped
- 1 onion, chopped
- 3 to 4 cloves garlic, chopped
- 1 red Fresno chile, seeded and chopped
- Salt and pepper
- 2 russet potatoes, peeled and chopped( I used sweet potatoes instead)
- 2 (14.5 oz.) cans stewed tomatoes
- 1(15 oz.) can garbanzo beans, rinsed and drained
- 4 cups chicken stock
- 1 small bunch kale, stemmed and finally chopped
- 2 tablespoons chopped fresh thyme
- 1 large bay leaf
- In a large soup pot, heat the olive oil over medium-high heat.
- Add the chorizo and render for 2 to 3 minutes.
- Add the carrots, celery, onion, garlic, chile, and salt and pepper to taste and let sweat out a few minutes partially covered.
- Add the potatoes, stir a couple of minutes more, then add the stewed tomatoes, breaking them up a bit with a spoon.
- Add the garbanzo beans, stock, and 2 cups water and bring to a boil.
- Add the kale, thyme, bay leaf, and some black pepper.
- Bring to a bubble, reduce to a simmer, and cook 30 to 40 minutes to thicken.
- Adjust the seasonings and serve.
If you're able to find Portuguese rolls serve with the soup. Or any crusty bread and butter.
Serves 4