Often sold with a steaming hot chorizo stuffed roll (called Pao com Chourico), this hearty soup is considered by some to be the national dish of Portugal. Each bite is a smooth blend of potatoes, garlic, and onion, with shaved kale and sprinkled with chorizo sausage. Compared to fritters and hot dogs, this is gourmet street food.
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| 4-6 people |
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Often sold with a steaming hot chorizo stuffed roll (called Pao com Chourico), this hearty soup is considered by some to be the national dish of Portugal. Each bite is a smooth blend of potatoes, garlic, and onion, with shaved kale and sprinkled with chorizo sausage. Compared to fritters and hot dogs, this is gourmet street food.
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Ingredients
- 1 large onions , diced
- 5 cloves garlic , thinly sliced
- 8 oz dried chorizo sausage , sliced into half moons
- 2 1/2 lb potatoes , peeled & cubed
- 8 cups cold water
- 1 bunch kale , shaved thinly
- salt , to taste
- pepper , to taste
Servings: people
Units:
Instructions
- Soften the onion and garlic in some olive oil. When the onion is translucent and fragrant, add the cubed potato, water and seasoning. Cook about 20-30 minutes, or until the potatoes fall apart easily.
- Meanwhile, remove the ribs from the kale and shave as thinly as possible. I find rolling the kale up in a tight bunch makes it easier to slice thinly. While you’re at it, fry the chorizo slices in a pan until lightly browned. You’ll know they are done when you can’t help but eat a slice (or five).
- Add the shaved kale and sausage to the soup and cook until the kale is softened to desired texture. Since I like the texture and taste of fresh kale, I simply added it to the pot and turned off the heat. The residual heat cooked it enough for me.