PORTUGUESE CHORIZO RECIPES

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PORTUGUESE CHOURICO AND KALE SOUP RECIPE | RACHAEL RAY ...



Portuguese Chourico and Kale Soup Recipe | Rachael Ray ... image

This recipe is a quick version of a wonderful soup I had in Mystic, Conn., a Portuguese community nestled by the sea in New England. This soup is a winter wonder.

Provided by Rachael Ray : Food Network

Categories     main-dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 12

2 tablespoons (2 turns around the pan) extra-virgin olive oil
3 medium white waxy potatoes, like yukon golds, peeled and diced
2 medium onions, chopped
4 to 6 cloves garlic, chopped
2 bay leaves, fresh or dried
1 pound kale, coarsely chopped
Coarse salt and pepper
1 (15-ounce) can garbanzos (chick peas), drained and rinsed
1 can diced tomatoes
1 pound diced chourico, casing removed
1 quart chicken broth
Warm, crusty bread

Steps:

  • Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.
  • Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.
  • Serve soup with hunks of crusty bread and butter.
  • Cook's Note: If you are in Mystic, ask for cherise (phonetic pronunciation), if you want to sample the chourico.

CALDO VERDE (PORTUGUESE CABBAGE SOUP) RECIPE - BBC FOOD



Caldo verde (Portuguese cabbage soup) recipe - BBC Food image

Cabbage soup doesn't need to be boring. Spice it up with smoky chorizo and comforting potatoes.

Provided by The Hairy Bikers

Prep Time 30 minutes

Cook Time 1 hours

Yield Makes 1 large pot!

Number Of Ingredients 10

2 fat onions, finely chopped
4 cloves garlic, crushed
60ml/2¼fl oz olive oil
1 chorizo sausage
6 large potatoes
1.5 litres/2 pints 13fl oz good vegetable or chicken stock
salt and freshly ground black pepper, to taste
2 bay leaves
large bunch of greens or cabbage
smoked paprika and olive oil, for dressing

Steps:

  • Gently fry the onions and garlic in the olive oil until softened and translucent.
  • Chop the chorizo into small chunks and add to the pan with the onion.
  • Fry the onions and sausage for a few more minutes and then add the diced potatoes. They will absorb all the flavour from the sausage.
  • Transfer the mixture to a large pan, add the stock, seasoning and bay leaves, and cook until the potatoes are soft.
  • Meanwhile, very finely chop the cabbage (alternatively, buy a cabbage-shredding machine from the market as we did).
  • When the potatoes are ready, mash them into the broth to make a thick base. Blanch the greens in boiling water for one minute to take off any bitterness, drain, then add to the simmering broth.
  • Add as much cabbage as the broth will support - if you want heavy soup add loads of greens, if lighter, add less.
  • Simmer for a few minutes. The soup will go the colour of jade.
  • Mix the smoked paprika with some olive oil to make a dressing, and swirl this red magic into the vibrant green soup. Serve with some rustic country bread.

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