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Measurements
      Title: HEARTY PORTUGUESE KALE SOUP
 Categories: Meats, Soups, Vegetables
      Yield: 4 Servings
 
      1 tb Olive oil
    1/2 lb Smoked sausage
           -- sliced 1/2" thick
      1 qt Chicken broth
      1 md Onion, thinly sliced
      3 md Potatoes, sliced
      1 lg Bunch (abt. 1 lb.) kale
           -- shredded or
           -- sliced very thinly
           Freshly ground black pepper
           Salt (opt'l.)
 
  Heat oil in a skillet; saute the sausage just until the fat is
  rendered, about 3 to 5 minutes.  Drain on paper towels and reserve.
  
  Bring broth to a boil with the onions and potatoes; simmer 10 to 15
  minutes until potatoes are very tender. Mash onions and potatoes in
  the broth with a potato masher or slotted spoon. Add drained sausage
  slices and the kale. Bring to a boil and then simmer for 3 to 5
  minutes, until kale is tender. Taste for seasoning - depending on how
  spicy your sausage is, add salt and pepper to taste.  Serve piping
  hot.
  
  Shepherd writes: "For a cold night, serve with a warm crusty bread
  and good beer or red wine for a complete meal."
  
  Recipe developed by Renee Shepherd and Fran Raboff. From 1992
  "Shepherd's Garden Seeds" catalog.  Pg. 16. Posted by Cathy Harne


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