Title: Portuguese potato & kale soup
 Categories: Soups
      Yield: 8 Servings
 
           -Dottie Cross TMPJ72B
      6 oz Chorizo sausage; cut in
           -half lengthwise and sliced
      1 tb Olive oil
      1    Large onion; chopped
      8 c  Defatted reduced-sodium chic
           -stock
      8    All-purpose potatoes
           -(2 lbs. total), peeled and
      6    Cloves garlic, peeled, root
           -trimmed
      1    Bunch kale; (1 lb.), trimmed
           -washed and thinly sliced
           Salt and freshly ground blac
           -to taste
 
  Heat a small, nonstick skillet over medium heat. Add chorizo and cook,
  stirring, until browned, about 5 minutes. Drain the chorizo on paper
  towels and set aside. In a heavy stockpot, heat oil over medium heat.
  Add onions and saute until softened, 5 to 10 minutes. Add chicken
  stock, potatoes and garlic and bring to a boil. Reduce heat to low
  and simmer, uncovered, until potatoes are tender, 10 to 15 minutes.
  With a slotted spoon, transfer the potatoes and garlic to a bowl;
  lightly mash with a fork. Return to the soup and bring to a simmer.
  Stir in kale, a handful at a time. Simmer for 5 minutes, or until the
  kale is tender. Stir in the reserved chorizo and season with salt and
  pepper. Serves 8. 254 calories per serving: 10 grams fat, 277 mg
  sodium and 19 mg cholesterol. Source: "Eating Well" magazine -
  January/February, 1993 COMMENTS: For a satisfying winter supper,
  serve this peasant soup with chewy Portuguese corn bread called broa.
  Collard or mustard greens can be substituted for the kale.
  Reformatted