Focus on food: December 31, 2006
Fresh Kale Soup
HAPPY NEW YEAR!
The following recipe is from our Westport Cooks Archives and one of our previous classes. You can use this recipe and add your own style as you make your own fresh Kale Soup.
Ingredients:
1 Large beef shinbone
1 cup of onions, coarsely chopped
1 ½ t. salt
1 clove garlic
6-8 cups of water
1 ½ lbs. Linguica or Chourico
1 lb. fresh kale
2 cups of potatoes, cubed into 1 cubes
1 can kidney beans
2-4 sprigs of fresh mint
1 tablespoon, crushed red pepper
Directions:
Simmer shinbone, onions, salt, and garlic in water for about 2 hours. Skim off any fat on the surface as needed. Add Linguica and simmer for another ½ hour. Add kale, potatoes, and beans. Continue to simmer until the potatoes are almost tender, about 20 minutes. Add mint and cook another few minutes until the potatoes are soft. Remove from stove and take out shinbone. Cut meat into small pieces and trim off all fat and gristle. Return the meat piece to the pot. Add crushed red pepper. This soup will flavor overnight in the refrigerator.