Portuguese Kale Soup

A nor'easter is what's supposed to be blowing outside right now. 

Winter storm Stella is supposed to deliver what's being called the season's heaviest snowfall here in the eastern U.S. by the time it ends early tomorrow morning.

Really?

This photo was taken a few minutes ago from our apt window and right now Stella is not looking very blizzard-like in Nashua, NH. That said, the storm is supposed to intensify in the next few hours with the heaviest accumulation this afternoon into the evening hours, so time will tell and show. 

Yesterday, Nashua, like many other cities, declared an advance snow emergency which bans parking on city streets and in municipal surface lots with free parking provided in two municipal garages. The public library, schools, and local offices also announced closures in advance of the wintry weather, unlike years ago. Growing up I can recall listening to the local radio station to learn if school was closed after a snow fall.

Snow or not, today was a soup day (the ingredients were purchased in advance over the weekend). This Portuguese Kale Soup was easy, delicious, and hearty — perfect for a winter day with or without a storm. What makes this recipe distinctly Portuguese is linguiça (pronounced “Lin-gwees-sa”) a spicy, smoke-cured pork sausage seasoned with garlic and paprika in Portuguese speaking countries.

Linguiça is said to derive its name from its unique shape, which looks like a long slender tongue (lingua in Portuguese) but there's no tongue used in the sausage. It can be hard to find, luckily the Hannaford's supermarket in Nashua, NH carries it. If it's unavailable in your area, a substitute of hot sausage or kielbasa will also work for the recipe.

Portuguese Kale Soup

• 1 TBSP olive oil
• 2 garlic cloves
• 2 medium-size onions, chopped
• 1 pound linguiça, sliced
• 4 C chicken broth
• 1 lb fresh kale, washed, stems discarded, shredded into small pieces
• 1 can Campbell's "Bean with Bacon" soup plus 1 can water (or substitute 1 can white beans plus 2 cups chicken broth) optional
• 2 large potatoes, peeled, cubed (russets or your preference)
• Kosher or sea salt
• Freshly ground black pepper

Photo from New England Today

1. In a large soup pot over medium-high heat, add oil. Cook garlic, onions, and linguiça slices until onions are soft. 
2. Add 4 cups of chicken broth and kale. Cover and let kale cook down, stirring occasionally.
3. Add bean soup and water or substitute beans and broth. 
4. Simmer 5 minutes. Add more water if the mixture is not diluted enough. 
5. Add cubed potatoes and simmer, covered, 20-30 minutes longer, until potatoes soften.

Season to taste with salt and pepper. Serve hot with crusty bread  for a main course.

Total Time: 30 min.  Servings: 8