One of the things I used to do when hiring cooks or chefs was to have them make a soup. When you have them make a soup you can observe a person’s flavor profile, their knife skills, their creativity and how they’re able to manage their time. Soup to me is the perfect dish especially with some crusty bread. That’s exactly what we’re making today, Portuguese Kale and Sausage soup. One of the first soups I ever learned to make as a chef and it never disappoints.
What you'll need
As always, getting all of your ingredients ready and in place will make your cooking life so much easier. For this soup, we'll need:
- olive oil, for sautéing
- yellow onion, diced
- dry sherry
- chicken stock or chicken bone broth
- dutch baby potatoes
- lemon zest
- smoked paprika
- Portuguese linguica
- cannellini beans (white beans)
- baby kale
- heavy cream
- salt and pepper
build a base of flavor
Start by adding some olive oil to a hot pot and sauté the onions until they become translucent. Once translucent, add in the minced garlic and move around the pan and cook until fragrant.
Once fragrant, add in the dry sherry to deglaze the pan and cook out the alcohol. This is going to make a nice flavor base for our soup.
chicken stock or bone broth?
Well, the answer is either. We're using a chicken bone broth, it adds a slightly healthier aspect to the soup and doesn't come seasoned so we can control our level of salt. With that said, there are plenty of chicken stock bases or pre-made chicken stocks that will work great for this soup.
Add in the bone broth, smoked paprika, and lemon zest and give it a mix. Now we can add in our quartered dutch baby potatoes. You can add any potato you like but we went with the dutch baby potatoes because they have less starch and keep their shape as they cook. Russets will add some graininess to the soup. Stick with any variety of new potato.
Simmer the potatoes for about 20 minutes or until just about fork tender.
Once the potatoes are fork tender we can add in the linguica and the white beans. The linguica and beans are already cooked, we just want to bring them up to temperature. Now we can season.
Depending on whether you used bone broth or a chicken stock will determine how much salt to use. Remember, it is salt and pepper to taste, that means to your desired level of salt and pepper.
Let's talk kale
Now depending on the type of kale you use the cooking times will differ, also the level of doneness you want will change cooking times. We used baby kale, it's a little more delicate so it takes less time to cook, with baby kale you also don't need to worry about removing the stem. I like a little bite to my kale, so I cooked it just enough to wilt it.
If you're using big leafy kale with the stalk, that is going to take longer to cook as well as something like Tuscan Kale. The main idea is to get it to your desired texture. Want it softer? Cook it longer. Like a little bite to your kale? Cook it less.
Right before serving add in the heavy cream, it is going to add a nice mouth feel to the soup and the fat in the cream acts as a vehicle for flavor. With that said, if you're dairy free and want to leave it out that is completely fine and the soup will still be delicious. The cream just adds depth of flavor and takes it over the top.
This Portuguese Kale and Sausage soup stores well. Let it slightly cool and put it in the fridge for up to three to four days. You might notice a cap of fat form on the top once cooled in the fridge. When reheating, you can remove it or simply incorporate it back in as it warms up.
what adjustments can I make?
Any really, but a few things come to mind. Can't find Portuguese Linguica? You can use any type of sausage as long as it's a hard Spanish or Portuguese variety. In a pinch you could even use hot links!
Want it spicier? Add some chili flake to mix to kick up the heat level a little more.
Don't have Cannellini Beans? You could use large lima beans or Northern white beans. We used canned beans for convenience, but you could also cook up some of your own dry beans!
Watch how to make the recipe!
Here's the step by step Portuguese Kale and Sausage Soup walkthrough:
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- 2 tablespoons olive oil
- ½ yellow onion, small diced
- 3 cloves garlic, minced
- ¼ cup dry sherry
- 6 cups chicken bone broth or stock
- 1 pound Dutch baby yellow potatoes (any white, new potato), quartered
- zest of 1 lemon
- ½ teaspoon smoked paprika
- 12 ounces Portuguese Linguica
- 5 ounces chopped baby kale (typically, 1 store brand bag)
- 1 ounce heavy cream
- salt and pepper to taste
- Place a 3-quart heavy bottomed soup pot on medium heat. Sauté the onions until they become translucent and then add in the garlic. Once the garlic becomes fragrant, it's done.
- Add in the dry sherry to deglaze the pan and reduce it by half.
- Next, add in the bone broth (or stock), smoked paprika, lemon zest, and quartered dutch baby potatoes and bring to a simmer. Cook for about 20 minutes to soften the potatoes.
- Once the potatoes are ready, add in the Linguica sausage and cannellini beans (white beans) and bring them to temperature.
- Add in the baby kale and cook to your desired consistency. We cooked it until just wilted to maintain some of the texture.
- Season with salt and pepper and lastly add in the heavy cream. Allow the soup to simmer for another 5 minutes and give it one more seasoning check.
- Serve it up.
- Prep Time: 15
- Cook Time: 35