Monday, August 9, 2010

Portuguese Kale & Potato Soup





My dad left this recipe on a previous blog post after having it at a restaurant.  Karen decided to give it a try (the vegetarian version, without chorizo) and it was a great success!  She added a few more spices and used hot peppers from the garden - Jalape├▒o & Hungarian Hot Wax - delicious!
Please feel free to leave your recipes in the 'comments' section and I will post them to the main page.  Here are the ingredients for Portuguese Kale & Potato Soup:

3 small onions

3-4 garlic cloves or scapes, finely chopped
2 chilies
5-6 medium sized potatoes
1 bunch of kale
Salt & pepper, to taste
Mint (optional but definitely recommended)

Zest and juice of 1 lemon

Vegetable stock

1 sliced chorizo sausage (optional)


Fry chilies, garlic and onion in olive oil in a soup pot. 
Add sliced chorizo if desired.
 Add potatoes and stock (based on desired quantity, 4-6 cups).
 Simmer until tender. 
Add kale and lemon zest and simmer for 5 more minutes. 
Add lemon juice just before serving.  Enjoy!

Hungarian Hot Wax - spicy!!!

2 comments:

  1. The following coleslaw recipe has made my kids love cabbage. I prepare the non mayonnaise version and only add the mayo in a small portion in another bowl just before serving. That way, everyone gets to choose, creamy or not, and I can keep the vinegar one for more than a day.

    Coleslaw recipe with vinegar or optional mayonnaise dressing.

    Ingredients:
    •4 to 5 cups shredded cabbage, about 1 medium head
    •1 medium green pepper, thinly sliced
    •3 carrots, coarsely shredded
    •2 tablespoons grated sweet onion
    •1/4 cup sugar
    •1/2 teaspoon salt
    •1/4 cup vinegar
    •2 tablespoons vegetable oil
    •mayonnaise, if desired

    Preparation:
    In a large bowl, toss cabbage, green pepper, carrots, and onion. Cover and chill thoroughly. In a small bowl, combine sugar, salt, vinegar, and oil. Pour over vegetables and toss before serving. If creamier coleslaw is desired, stir in some mayonnaise, a little at a time, until creamy.
    Makes about 5 to 6 cups of coleslaw.

    You can leave out all vegetables except cabbage, of course, and still get a great coleslaw. As an alternative, I sometimes serve the other vegetables as garnish and then picky eaters still get to enjoy the slaw.

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  2. Here's the recipe I mentionned for the cucumbers in this week's box.

    Cucumber Melon Mint Salad

    Ingredients (for 4) :
    - 2 cucumbers
    - 2 small cantaloups or 1 honeydew*
    -10 coarsely chopped mint leaves
    - ground pepper
    - salt

    Peel cucumbers, remove seeds and cut in cubes of about 1 cm. Repeat with melons. Put in a salad bowl, salt and pepper lightly, add mint leaves and toss gently.

    Refrigerate for an hour and serve.

    *my preference; makes a lovely pale green mild tasting salad.

    Enjoy!

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