| Total: | 50 min |
| Prep: | 5 min |
| Cook: | 45 min |
| Yield: | 4 servings. |
Ingredients
- 6 cups good chicken stock
- 1 pound potatoes, peeled
- 6 ounces chourico
- 4 cloves garlic, finely minced
- 6 ounces kale without thick stems
- 6 slices salpicao, or cured pork loin
- Portuguese olive oil, for garnish
Instructions
- Bring the chicken stock to the boil in a large, heavy saucepan. Add the potatoes, chourico and garlic. Simmer gently for 30 minutes or until the potatoes are soft.
- Remove the chourico and when it’s cool enough, slice diagonally into very thin slices.
- With a potato masher, mash the potatoes right in the soup pot. They will end up in little chunks. Boil for 5 minutes.
- While the potatoes are boiling, shred the kale. Gather some leaves together, roll them the long way, then cut the rolls into fine shreds.
- Bring the soup to a furious boil. Add the kale and cook for 5 minutes or until it is just tender. Add the chourico slices and the salpicao and taste the soup for seasoning. Let simmer very gently for 5 minutes before serving in soup bowls. Drizzle each bowl with a little Portuguese olive oil.