Portuguese Soup

In Meals on February 9, 2013 at 8:39 pm


I said it on facebook, and I will share the sentiment here: I should really be sending Rachael Ray a thank you card for sharing such awesome recipes! This is hands down one of the best soups I have ever eaten in my life and I think it really might just pass Lentil Soup as my absolute favorite!

Rachael’s Recipe:

2 Tablespoons Extra Virgin Olive Oil

3/4 lb Portuguese chourico sausage (thanks cwti26!), diced (I think we used closer to 1 lb)

2 carrots, chopped (I used a handful of baby carrots)

1 onion, chopped

2 ribs celery from the heart, chopped (we did not have celery on hand, just left it out)

1 red Fresno chile, seeded and chopped (I did not happen to have a red Fresno chile on hand, just used a plain green pepper)

3-4 cloves garlic, chopped

2 russet potatoes (we like potatoes here, I used 4 small-medium potatoes)

2 (14.5 oz) cans stewed tomatoes

1 (15 oz) can garbanzo beans (chickpeas), rinsed and drained

4 cups chicken stock

2 cups of water

1 small bunch of kale, stemmed and finely chopped

2 Tablespoons chopped fresh thyme (I used a dash or two of ground thyme since we had no fresh thyme on hand)

1 large bay leaf

In a soup pot, heat the oil over medium-high heat. Add the chorizo and let it render for about 3 minutes. Add the carrots, celery, onion, garlic, chile, and salt and pepper to taste and let it sweat out a few minutes partially covered (I did an additional 3-4 minutes). Add the potatoes, stir a couple of minutes more, then added the stewed tomatoes, breaking them up a bit with a spoon .

Add the garbanzo beans, stock, and 2 cups of water and bring to a boil. Add the kale, thyme, bay leaf and some black pepper. Bring to a bubble, reduce to a simmer and cook 30-40 (I did 40) to thicken. Adjust the seasonings (did not need to) and serve.

  1. I think you mean Portuguese Chourico sausage.
    Chorizo is the Mexican sausage that you cut and it crumbles up when cooked.
    They are pronounced the same but totally different textures and flavor. 🙂
    They say you can use either in the soup but I definitely prefer the Portuguese sausage for this soup and the Mexican sausage mixed up with scrambled eggs with tortillas! 😁

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