Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-Dottie Cross TMPJ72B
6 oz Chorizo sausage; cut in
-half lengthwise and sliced
1 tb Olive oil
1 Large onion; chopped
8 c Defatted reduced-sodium chic
-stock
8 All-purpose potatoes
-(2 lbs. total), peeled and
6 Cloves garlic, peeled, root
-trimmed
1 Bunch kale; (1 lb.), trimmed
-washed and thinly sliced
Salt and freshly ground blac
-to taste

Heat a small, nonstick skillet over medium heat. Add chorizo and cook,
stirring, until browned, about 5 minutes. Drain the chorizo on paper
towels and set aside. In a heavy stockpot, heat oil over medium heat.
Add onions and saute until softened, 5 to 10 minutes. Add chicken
stock, potatoes and garlic and bring to a boil. Reduce heat to low
and simmer, uncovered, until potatoes are tender, 10 to 15 minutes.
With a slotted spoon, transfer the potatoes and garlic to a bowl;
lightly mash with a fork. Return to the soup and bring to a simmer.
Stir in kale, a handful at a time. Simmer for 5 minutes, or until the
kale is tender. Stir in the reserved chorizo and season with salt and
pepper. Serves 8. 254 calories per serving: 10 grams fat, 277 mg
sodium and 19 mg cholesterol. Source: "Eating Well" magazine -
January/February, 1993 COMMENTS: For a satisfying winter supper,
serve this peasant soup with chewy Portuguese corn bread called broa.
Collard or mustard greens can be substituted for the kale.
Reformatted by: CYGNUS, HCPM52C

From the MM database of Judi M. Phelps. jpheps#slip.net or best.com

Browse by categories