© Beth Kirby
Active Time
30 MIN
Total Time
1 HR
Yield
Serves : 4

This Portuguese potato-and-kale soup from blogger Beth Kirby gets a savory lift from chorizo and a bit of tang from a splash of sherry vinegar. Sliideshow: More Warming Soups

How to Make It

Step 1    

Preheat the oven to 400°. In a large saucepan, heat the 2 tablespoons of olive oil. Add the onion, garlic and a generous pinch of salt and cook over moderate heat, stirring occasionally, until just starting to soften, about 5 minutes. Add the water and potatoes and bring to a boil. Cover and 
simmer over moderately low heat, stirring occasionally, until the potatoes are very tender, about 25 minutes.

Step 2    

Meanwhile, on a rimmed baking sheet, roast the sausages for about 20 minutes, until an instant-read thermometer inserted in each one registers 165°. Transfer to a carving board and let rest for 5 minutes, then slice crosswise 1/2 inch thick.

Step 3    

Working in batches, puree the soup in a blender until very smooth. Return the soup to the saucepan and bring just to 
a simmer over moderate heat. Add the kale and simmer until softened, about 3 minutes. Stir in the vinegar and sugar, then season with salt. Ladle the soup into bowls, top with the sliced chorizo and a drizzle of olive oil and serve.

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