Modified Portuguese Kale and Sausage Soup
I’ve made this before and it turned out stellar, but here’s the modified version that I tried last night:
2 cartons low-salt chicken stock
2 cups water
1 medium onion
2 cloves garlic
3 yellow potatoes
1 small head cauliflower
1 bunch Kale (whatever species you want)
2 9 inch sticks of smoked Andouille
2 Tbsp. Cajun seasoning
Sautee onion and garlic in about a Tbsp. Olive Oil in a big stew pot. Add 2 cartons of stock, plus water. Let steep for about 5 minutes.
Chop potatoes into 1/4 inch chunks. Chop cauliflower into manageable pieces. Slice andouille into semi-thin rounds. De-vein (depending on preference) Kale and rough-chop into a pile.
Add everything to pot. Bring to a boil. Taste for salt and pepper. Add cajun seasoning. Let simmer for 2 hours. Enjoy.
The original recipe I used called for linguica instead of andouille, but i think both worked well. I do, however, like the nice red color that linguica added to the stew.
The original recipe also called for cayenne, rather than cajun seasoning, but since I just ran out of cayenne, the cajun seasoning worked fine.
Finally, the original recipe called for 3 cartons of chicken stock, but I found that was making the soup a tad too salty. If you like a heavy salt dose, go with three cartons, otherwise, dilute with some water to preserve the flavor balance.
4 years ago