Monday, November 3, 2008
I love homemade soup. For me it is a perfect dinner for a cold night, and then I have an effortless lunch for the next few days.
If you’re looking for a bowl of traditional Cape Cod comfort, clam chowder isn’t the only choice. The Portuguese immigrants who originally arrived in Provincetown to work on whaling vessels in the late 1800’s became the mainstay of the town’s fishing fleet for nearly a century, bringing a flavorful food tradition that lives on today.
Portuguese kale soup is hearty, delicious and on the daily menu of several local restaurants. The first time I tried it was at the local pub, the Land Ho! and I’ve loved it ever since.
It never occured to me to make kale soup at home until I saw a recipe in the Cape Codder Newspaper about 20 years ago. I probably still have that newspaper clipping in my recipe box (because that's the kind of pack rat I am), but I've made this soup so often that I know it by heart.
Most restaurants use the Portuguese sausage linguica, but I prefer chorizo for its slightly spicier flavor. For this batch of soup I used the yellow carrots I grew in my garden. I have a few beets and carrots still in the ground ready to be harvested and then it will be time to put the garden to rest for the winter.
This soup is wonderful paired with a loaf of homemade bread. As the Portuguese say, Bom apetite!
Portuguese Kale Soup
2 tablespoons olive oil
1 medium onion, chopped
1 medium red pepper, diced
2 large cloves garlic, finely chopped
1 pound package of chorizo or linguica, sliced
1 14 oz can diced tomatoes
2 cans chicken stock
5 red bliss potatoes, cut into 3/4 inch cubes
4 carrots, peeled and sliced
2 teaspoons salt
1/2 teaspoon fresh ground black pepper
1 teaspoon dried basil or 2 teaspoons of fresh
1 bunch kale, washed and sliced
1 can red kidney beans, drained and rinsed
Heat olive oil in large soup pot. Add onions, red pepper, and garlic and sauté for five minutes. Add chorizo and sauté another minute. Add tomatoes, chicken stock, potatoes, and carrots, salt, pepper, basil and enough water to cover vegetables. Simmer for 20 minutes. Add kale and kidney beans and simmer for another 20 – 25 minutes.
For a printable recipe click here