Ingredients

The following ingredients have 10 Servings
  • 2 tablespoons olive oil
  • 1 yellow onions, (peeled and chopped)
  • 4 cloves garlic, (minced)
  • 1 1/2 pounds Yukon Gold potatoes (peeled, quartered, and sliced thin)
  • 4 cups finely chopped kale, (collard or mustard greens)
  • 8 cups chicken broth
  • 1/4 cup dry sherry
  • Zest of one lemon
  • 3/4 teaspoon smoked paprika
  • 12 ounces hard Portuguese Chouriço sausage, (Linguiça, or Spanish Chorizo)
  • 15 ounces white beans, (drained (1 can))
  • 1/4 cup heavy cream
  • Salt (and pepper)

Instruction

  • Place a 6-quart heavy bottomed soup pot over medium heat. Add the oil, onions, and garlic. Sauté for 3 minutes.
  • Next add the potatoes, chopped kale, chicken broth, sherry, lemon zest, smoked paprika, and 1/2 teaspoon salt to the pot. Bring to a boil, then lower the heat. Cover and simmer for 15 minutes to soften the potatoes and kale.
  • Peel the casing off the sausage. Cut the sausage links into quarters lengthwise. Then slice into thin wedges. Stir in the sausage, white beans, and heavy cream. Simmer another 5 minutes. Taste, then salt and pepper as needed.