Ingredients
2 Tablespoons olive oil
3 cups chorizo or linquica sausage, sliced in 1/2-inch rounds
3/4 cups chopped onions
2 tablespoons minced garlic
1/4 cup corasley chopped parsley
3 cups peeled, diced potatoes (1/4 inch dice) about 2 large
3 quarts chicken stock
4 cups kale, rinsed, stemmed and leaves torn into pieces
2 bay leaves
1/4 tsp dired thyme leaves
1/4 tsp crushed red pepper
Salt and Black pepper to taste
Preparation
Heat oil in a large soup pot over high heat. When oil is hot, add sausage and onions and saute, stirring occassionallly, about 2 minutes. Add stock and kale and bring to boil. Stir in bay leaves, thyme and red pepper; season to taste with salt and black pepper. Reduce to medium and simmer until potatoes are fork-tender, about 30 minutes. Remove from heat and skim fat off the top. To serve, pour into soup bowls. Serve with crusty Portugese or French bread.
