Portugal is a lovely country to visit, no matter which season you go; although (in my opinion) the best time to visit is in late spring and the early autumn.¬† During these times, the weather is pleasant and warm, not blistering hot, and the throngs of tourists have either not arrived or else most of them have left for the season.
Let‚Äôs take a trip to Lisbon to get this week‚Äôs recipe for a Portuguese favorite ‚Äì Kale Soup.¬† This is a nice, light soup that, can be enjoyed any time of year. Ôªø
Portuguese Kale Soup
1 tsp ground cumin
1 tbsp olive oil
6 c beef stock (if you are vegetarian, this can be substituted with vegetable stock)
6 oz chopped chouri√ßo (Portuguese spicy sausage) or chorizo (this can be substituted with soy chorizo)
¬æ c diced tomato
1 ¬Ω¬† tbsp finely minced garlic
1 c kidney or lima beans (optional)
1 bunch Portuguese Kale, center stalk (rib) removed, julienne cut
3 tbsp chopped fresh parsley leaves
3 tbsp chopped fresh thyme leaves
3 bay leaves
¬Ω c diced carrot
¬Ω c diced turnip
¬æ c chopped onion
2 large potatoes, cubed
Bring 8 cups of¬† salted water to a boil and add diced potatoes.¬† Cook 8-10 minutes or until tender, drain and then set aside.
In a 5 qt. stockpot, heat oil over medium high heat.¬† Add turnips, garlic, carrots and onion and cook for about 5 minutes until vegetables are softened.¬† Add the bay leaves, parsley, thyme, kale and chouri√ßo and mix well. Cook for a few minutes and then add stock, beans, cumin and tomatoes.¬† Bring soup to a boil and then reduce heat to low.¬† Simmer for about 30 minutes, add the potatoes, and allow simmering for another 10 minutes.