Portuguese-Style Soup with Potatoes, Kale and Sausage

Ingredientes

3 tablespoons extra-virgin olive oil, plus more to serve

8 ounces kielbasa OR linguiça sausage, quartered lengthwise and sliced ½ inch thick

1 medium yellow onion, chopped

4 medium garlic cloves, smashed and peeled

1 pound russet OR Yukon Gold potatoes, peeled and cut into 1-inch chunks

1 quart low-sodium chicken broth

3 bay leaves

1 small bunch lacinato kale OR curly kale, stemmed and finely chopped (about 6 cups)

1 tablespoon white wine vinegar

Kosher salt and ground black pepper

Instruções

In a large pot over medium, combine the oil and sausage. Cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Using a slotted spoon, transfer to a plate; set aside.

To the fat in the pot, add the onion and garlic, then cook over medium, stirring occasionally, until golden brown, 4 to 6 minutes. Add the potatoes, stirring to coat with the fat, then add half of the sausage, the broth, bay and 3 cups water. Bring to a simmer over medium-high, then reduce to medium-low and simmer, uncovered and stirring occasionally, until the potatoes are tender, 10 to 15 minutes. Remove the pot from the heat and let the soup cool for about 5 minutes. Remove and discard the bay.

Using a blender and working in batches so the jar is never more than half full, puree the soup until smooth, 1 to 2 minutes, then return the soup to the pot. Add the kale and the remaining sausage; cook, uncovered, over medium-high, stirring often and scraping along the bottom to prevent scorching, until the soup has thickened slightly and the kale is just tender, 3 to 5 minutes.

Notas

Known as caldo verde in Portugal, this hearty soup traditionally is made with linguiça or chouriço, but just about any type of smoked, spiced sausage, including kielbasa or Cajun andouille, yields a flavorful potful. Often, water is used as the base for the soup, though chicken broth, which we call for here, deepens the flavor. Some versions are brothy, with the potatoes left in chunks, while others are pureed and thick. We chose to puree, including some of the sausage, which yields a rich, well-seasoned soup. Then the kale is added at the end and cooked briefly so it offers textural contrast and vibrant color.