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Yields8 Servings
 3 tbsp VSOP Organic Garlic Extra Virgin Olive Oil, or your favorite vsop single varietal evoo
 1 lb Smoked Sausage, linguica or chorizo, cut into bite size pieces
 1 cup Onion, chopped
 ½ cup Carrots, chopped
 4 Garlic, minced
 1 ¼ tsp Fine Sea Salt
 ¼ tsp Red Pepper Flakes
 1 tsp Fresh Cracked Black Pepper
 2 lbs Yukon Gold Potato, diced
 2 whole Bay Leaf, fresh or dry
 4 cups Water
 4 cups Chicken Stock
 1 lb Kale, washed
 3 tbsp VSOP Manzanillo Extra Virgin Olive Oil, or any ultra fresh, ultra premium vsop single varietal extra virgin olive oil
 2 tsp VSOP Sherry Reserva Wine Vinegar
1

Add the Olive Oil to a large soup pot over medium high heat. Brown the sausage then remove with a slotted spoon and set aside.

2

Saute the onions over medium heat until wilted, about 5-10 minutes. Add the carrots, minced garlic, salt, pepper, and red pepper flakes. Saute for another 5 minutes or so while scraping off the fond from the bottom of the pan.

3

Add 2 pounds of Yukon Gold potatoes cut into 3/4" chunks, bay leaves, water, and the chicken broth. Bring to a boil, then simmer for about 10 minutes. Check the potatoes for tenderness with a paring knife. When tender, remove about 1 cup of potatoes and 1 cup of liquid to a blender.

4

Strip the leaves from the washed kale, and cut diagonally into wide slices. Add the kale to the soup pot and cook for about 10 minutes. Add the browned sausage and cook for another 10 minutes. Remove the bay leaves.

5

Add 3 tablespoons of VSOP Extra Virgin Olive Oil (Manzanillo or Hojiblance or Cobrancosa would work well) to the blender with the potatoes & broth. Blend well then add the emulsion to the soup pot. Stir in the Sherry Vinegar and taste. Re-season if needed. Enjoy!

Ingredients

 3 tbsp VSOP Organic Garlic Extra Virgin Olive Oil, or your favorite vsop single varietal evoo
 1 lb Smoked Sausage, linguica or chorizo, cut into bite size pieces
 1 cup Onion, chopped
 ½ cup Carrots, chopped
 4 Garlic, minced
 1 ¼ tsp Fine Sea Salt
 ¼ tsp Red Pepper Flakes
 1 tsp Fresh Cracked Black Pepper
 2 lbs Yukon Gold Potato, diced
 2 whole Bay Leaf, fresh or dry
 4 cups Water
 4 cups Chicken Stock
 1 lb Kale, washed
 3 tbsp VSOP Manzanillo Extra Virgin Olive Oil, or any ultra fresh, ultra premium vsop single varietal extra virgin olive oil
 2 tsp VSOP Sherry Reserva Wine Vinegar

Directions

1

Add the Olive Oil to a large soup pot over medium high heat. Brown the sausage then remove with a slotted spoon and set aside.

2

Saute the onions over medium heat until wilted, about 5-10 minutes. Add the carrots, minced garlic, salt, pepper, and red pepper flakes. Saute for another 5 minutes or so while scraping off the fond from the bottom of the pan.

3

Add 2 pounds of Yukon Gold potatoes cut into 3/4" chunks, bay leaves, water, and the chicken broth. Bring to a boil, then simmer for about 10 minutes. Check the potatoes for tenderness with a paring knife. When tender, remove about 1 cup of potatoes and 1 cup of liquid to a blender.

4

Strip the leaves from the washed kale, and cut diagonally into wide slices. Add the kale to the soup pot and cook for about 10 minutes. Add the browned sausage and cook for another 10 minutes. Remove the bay leaves.

5

Add 3 tablespoons of VSOP Extra Virgin Olive Oil (Manzanillo or Hojiblance or Cobrancosa would work well) to the blender with the potatoes & broth. Blend well then add the emulsion to the soup pot. Stir in the Sherry Vinegar and taste. Re-season if needed. Enjoy!

Portuguese Kale Soup

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