Subject: Portuguese Sausage and Kale Soup
From: Unicorn (unicorn@indenial.com)
Date: Tue Mar 05 2002 - 06:40:56 EST
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F O O D F U N N Y
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Here's a "from the mouths of babes" food funny from reader Stephanie
Burklund:
My three-year-old granddaughter Hayley was eating her breakfast. It
was one of those cereals with the marshmallows mixed in. She had
eaten all the marshmallows and just the cereal was left so I reminded
her she had to eat the cereal too, not just the marshmallows. She
looked up at me and very innocently batted her eyelashes and said,
"But Nanny, the marshmallows make my tongue feel beautiful!" I
couldn't argue with that.
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T O D A Y ' S R E C I P E
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There is a variation on this recipe for every home in Portugal, as
well as for the homes of the many descendants of Portuguese fishermen
living in New England. If linguica (a Portuguese sausage highly
seasoned with garlic) isn't available in your area, use Spanish-style
chorizo or Italian sausage.
Portuguese Sausage and Kale Soup
4 oz (110 g) bacon, diced
2 medium onion, chopped
2 - 4 cloves garlic, finely chopped
1 tsp (5 ml) ground cinnamon
1/2 tsp (2 ml) ground allspice
Salt and freshly ground pepper to taste
4 oz (110 g) linguica or other sausage, thinly sliced
3 medium carrots, thinly sliced
1/4 lb (110 g) kale, coarsely chopped
4 cups (1 L) chicken stock
2 cans (15 oz, 425 g each) chickpeas (garbanzos),
rinsed and drained
Freshly grated Asiago or Parmesan cheese for garnish
Saute the bacon over moderate heat in a large saucepan until some of
the fat has rendered, about 5 minutes. Add the onions and saute until
tender but not brown, about 10 minutes. Stir in the cinnamon,
allspice, salt, pepper, linguica, carrots, and kale. Add the chicken
stock and bring to a boil. Reduce the heat and simmer covered for 30
minutes. Add the chickpeas and cook until heated through, about 5
minutes. Serve garnished with grated cheese. Serves 6 to 8.
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