Best 5 Portuguese Chourico And Kale Soup Adapted From Rachael Ray Recipes

Introducing the Portuguese Chourico and Kale Soup, a hearty and flavorful dish that embodies the culinary traditions of Portugal. This comforting soup features an aromatic broth simmered with tender kale, smoky Portuguese chourico sausage, and an array of vegetables. The addition of white beans provides a creamy texture and a boost of protein, while red pepper flakes and paprika add a subtle warmth. Alongside the main soup recipe, this article offers a variety of complementary dishes to enhance your dining experience. Indulge in the classic Portuguese Cornbread, a delightful side with a slightly sweet flavor that perfectly complements the savory soup. For a refreshing contrast, prepare a simple salad of crisp cucumbers, tomatoes, and red onions, dressed in a tangy vinaigrette. Complete your meal with a delectable dessert of Portuguese Custard Tarts, featuring a creamy custard filling encased in a flaky pastry shell. These recipes are not only delicious but also rooted in the rich culinary heritage of Portugal, promising an authentic and satisfying meal.

Check out the recipes below so you can choose the best recipe for yourself!

PORTUGUESE CHOURICO AND KALE SOUP (ADAPTED FROM RACHAEL RAY)

Portuguese Chourico and Kale Soup (Adapted from Rachael Ray) image

There are a couple of other sausage and kale soups on 'Zaar, but none like this. It is a just a bit spicy and filling and soothing and a meal in itself. (OK, maybe with an apple for fruit...or apple pie! :-)

Provided by BarbryT

Categories Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
3 medium potatoes, peeled and diced
2 medium onions, chopped
4 -6 garlic cloves, chopped
2 bay leaves
1 lb kale, coarsely chopped
1 (15 ounce) can garbanzo beans (chick peas) or 1 (15 ounce) can cannellini beans, drained and rinsed
1 (15 ounce) can diced tomatoes
1 lb diced chorizo sausage
4 cups chicken broth or 4 cups stock
coarse salt and pepper

Steps:

Heat the olive in a pot over medium high heat.
Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.
Add garlic, bay leaves, and kale to the pot.
Cover pot and wilt greens for about 5 minutes. Season with salt and pepper.
Add beans, tomatoes, sausage, and broth to the pot and bring soup to a full boil.
Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.

Nutrition Facts : Calories 967.7, Fat 54, SaturatedFat 18, Cholesterol 100, Sodium 2534.2, Carbohydrate 76.7, Fiber 12.8, Sugar 7.1, Protein 46.3

PORTUGUESE KALE SOUP

Portuguese Kale Soup image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 tablespoon finely chopped garlic
1/2 cup diced onions
1/2 diced turnips
1/2 cup diced carrots
1 bunch kale, stemmed and roughly chopped
6 ounces chopped chourico (spicy Portuguese sausage), or chorizo
3 bay leaves
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh thyme leaves
6 cups beef stock
1 cup kidney beans
6 ounces diced tomatoes
10 ounces diced potatoes

Steps:

In a large stock pot, heat the oil over medium-high heat. Add the garlic, onions, turnips and carrots and cook for 5 minutes. Add the kale, chourico, bay leaves, parsley and thyme and mix well. Add the beef stock, beans and tomatoes. Bring the soup to a boil, and then reduce the heat to low and simmer for 30 to 40 minutes.
Meanwhile, in a medium saucepan, bring salted water to a boil and add the diced potatoes. Cook until tender, about 10 minutes. Drain the potatoes and add them to the soup.
Remove the bay leaves and serve hot.

PORTUGUESE KALE SOUP

Portuguese Kale Soup image

Provided by Food Network

Time 16h50m

Yield 15 servings

Number Of Ingredients 20

Ingredients

4 tablespoons schmaltz
1 large yellow onion, diced
8 cloves garlic, minced
1 1/2 pounds smoked linguica sausage, sliced into rings
2 1/2 pounds kale, washed, stemmed and cut into chiffonade
2 1/2 pounds kale, washed, stemmed and cut into chiffonade
Kosher salt and coarsely ground black pepper
1 gallon Rich Chicken Broth, heated, recipe follows
12 ounces dried red kidney beans, soaked overnight
2 extra-large Idaho potatoes, peeled and cut to medium dice
7 to 8 drops hot sauce, such as Tabasco
2 whole organic chickens (3 to 4 pounds each), breasts removed for another use
2 pounds yellow onions, chopped
1 pound celery, chopped
3 sprigs thyme
2 to 3 bay leaves
1 carrot, chopped
1 bulb garlic, halved
1 bunch parsley
1 tablespoon whole black peppercorns

Steps:

Heat a deep soup pot set over medium heat. Add the schmaltz to render, then add the onions and cover to sweat until soft, 7 to 8 minutes. Add the garlic, then cover and sweat, without browning, until soft, 4 to 5 minutes. Add the sausage and sweat, covered, until the mixture turns amber in color, 4 to 5 minutes. Add the kale, pushing it down to get it all in the pot. Season with salt and pepper. Cook uncovered, stirring occasionally until the kale cooks down by half, is incorporated into the onion-sausage mix and is covered with schmaltz, about 30 minutes.
Add the Rich Chicken Broth, stir well, then cover the pot and simmer for 1 hour.
Meanwhile, cook the beans. Drain the beans and place in a medium pot. Cover with fresh cold water, then cover and bring to a boil. Reduce the heat to medium-low and simmer until tender, 25 to 30 minutes.
Drain and add the beans to the soup. Add the potatoes to a medium pot set over medium-high heat and cover with cold water. Cook until almost cooked through (the potatoes will continue to cook after they're drained). Drain the potatoes then lay them out in single layer on a sheet tray and refrigerate to stop the cooking process.
When cool add the potatoes to the soup, bring back to a simmer and add the hot sauce. Serve hot.
Place the chickens in a large stockpot and add enough water to cover, about 2 gallons. Bring to a boil, skimming the scum as it surfaces.
When all the scum is removed and the stock is boiling add the onions, celery, thyme, bay leaves, carrots, garlic, parsley and peppercorns. Bring back to a boil, lower the heat to a slow boil, then cover and simmer until the flavor develops, 4 to 6 hours.
Cool the stock and refrigerate overnight allowing the flavors to marry.
Remove the fat (schmaltz) from the top of the broth to use in the kale soup. Strain the broth and use as you please! Yield: 1 1/2 gallons

PORTUGUESE KALE SOUP

Portuguese Kale Soup image

DH and I have been going to a little place called Cafe Rio for years. About the only thing we ever order there is Portuguese kale soup. I have tried to duplicate the recipe for several years and this is as close as it gets. The linguica sausage is a must.

Provided by PaulaG

Categories Potato

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 15

Ingredients

1 bunch kale
1/2 head green cabbage
6 -8 cups chicken stock or 6 -8 cups canned reduced-sodium chicken broth
1 lb linguica sausage, sliced 1/4 inch thick
1 lb red potatoes, diced
2 (15 1/4 ounce) cans dark red kidney beans
1 (14 1/2 ounce) can diced tomatoes
1 medium onion, chopped
3 garlic cloves, minced
2 teaspoons crushed red pepper flakes
3 bay leaves
1/8 teaspoon Hungarian paprika
1 -2 tablespoon olive oil
coarse salt
fresh ground black pepper

Steps:

Wash kale under running water.
Strip from tough stem, coarse chop and set aside.
In the food processor, using the medium shredder blade, shred cabbage, drain and rinse beans.
Heat the olive oil in a large stock pot, add sausage, chopped onion and minced garlic.
Cook, stirring occasionally until the onion is transparent.
Add remaining ingredients, bring to a boil, reduce heat and simmer for about 45 minutes to 1 hour.
Adjust chicken stock as needed for desired consistency.
Add salt and pepper to taste, remove bay leaf and serve hot with a coarse bread.

VEGETARIAN PORTUGUESE KALE SOUP

Vegetarian Portuguese Kale Soup image

Recipe courtesy Gertrude's Gallery in Newport, RI via $40 a Day with Rachael Ray. Here is a vegetarian version of this delicious soup.

Provided by Sharon123

Categories Greens

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 tablespoon finely chopped garlic
1/2 cup diced onion
1/2 diced turnip
1/2 cup diced carrot
1 bunch kale, stemmed and roughly chopped
6 ounces soy chorizo, chopped (vegetarian chorizo)
3 bay leaves
3 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh thyme leaves
6 cups vegetable stock
1 cup kidney bean
3/4 cup diced tomato (6 ounces)
10 ounces diced potatoes (about 2 medium)

Steps:

In a large stock pot, heat the olive oil over medium-high heat. Add the garlic, onions, turnips and carrots and cook for 5 minutes. Add the kale, chorizo, bay leaves, parsley and thyme and mix well. Add the veg. stock, beans and tomatoes. Bring the soup to a boil, and then reduce the heat to low and simmer for 30 to 40 minutes.
Meanwhile, in a medium saucepan, bring the salted water to a boil and add the diced potatoes. Cook until tender, about 10 minutes. Drain the potatoes and add them to the soup.
Remove the bay leaves and serve hot. Enjoy!

Tips:

Use good quality chourico: This is the key ingredient in the soup, so make sure to use a good quality chourico that is flavorful and not too greasy.
Don't be afraid to add more vegetables: The recipe calls for kale and potatoes, but you can add other vegetables that you like, such as carrots, celery, or turnips.
Season the soup to taste: The recipe calls for salt and pepper, but you may want to add other seasonings, such as garlic powder, onion powder, or paprika.
Serve the soup with crusty bread or crackers: This will help to soak up the delicious broth.

Conclusion:

Portuguese Chourico and Kale Soup is a hearty and flavorful soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. So next time you are looking for a delicious and comforting soup, give this recipe a try.