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Portuguese Green Soup

Posted by Jeanne on November 23, 2009

I have a terrible addiction to Anthony Bourdain.  In his books and on his show, he talks about the Portuguese food he ate when he worked on Cape Cod in the 70s.  He waxes poetic about spicy soup with kale and potatoes and sausage.

He’s right – it’s awesome.  Here is the version we are having for dinner tonight:

Portuguese Green Soup; Bon Appétit | November 2004

by Diane Brown Savahge, Los Angeles, CA

Yield: Makes 4 main-course servings
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 bunch collard greens, center stems cut away, leaves thinly sliced (I used kale we got from the co-op)
1 pound fully cooked spicy sausage (such as linguiça, andouille, or hot links), cut into 1/2-inch-thick rounds (I used a chicken andouille.  Does anyone know where to get linguica in Omaha?)
5 3/4 cups low-salt chicken broth
1 3/4 pounds russet potatoes, peeled, diced (I used Yukon golds)
1/2 teaspoon dried crushed red pepper
Preparation:

Heat olive oil in large pot over medium-high heat. Add onion and garlic. Sauté until onion is soft and golden , about 5 minutes. Add collard greens and sauté until wilted, about 4 minutes. Add sausage and sauté 5 minutes. Add broth and potatoes. Simmer soup uncovered until potatoes are tender, about 20 minutes.

Transfer 2 cups soup (without sausage) to blender. Blend until smooth; return to pot of soup and bring to simmer. Mix in crushed red pepper. Season with salt and black pepper.

This is so good – hearty and filling and spicy and smoky and delicious.  No wonder Bourdain remembers it so fondly.

 

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10 Responses to “Portuguese Green Soup”

  1. foodbin said

    i like this type of soup.

  2. James said

    Lovely soup idea, Great blog and wonderful recipe ideas. I teach on a few cooking Holidays around the world and I will definitely be recommending this blog to my students.

  3. megan said

    yum, this looks good! Reminds me of a rachael ray recipe I made awhile go with sausage and kale.

  4. Jennifer said

    Oh, this definitely a must try. Doesn’t sound hard to do and looks delicious. I’m a fan of letting things simmer for a few hours…do you think that would work well with this one or would things get too mushy and ruin it?

    • Jeanne said

      I think if you did not add the potatoes you could simmer it for longer – if you left the potatoes in, they would probably get awfully mushy and/or disintegrate completely.

  5. Oh I’ve never heard of this kind of soup before but all the ingredients sound amazing!

  6. I’msmiling because kale and sausage in soup is a very dutch thing…I live in the Netherlands. Every winter, people go crazy with kale, making it soupy or adding potatoes to the mix and mashing it all up…serving with sausage. It is called ‘stampot’!

  7. […] Portuguese green soup […]

  8. […] Portuguese green soup (we actually had some of this last week.  Yum.) […]

  9. […] Tuesday:  caldo verde (aka Portuguese green soup) […]

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