Welcome to a culinary journey that transports you straight to the heart of Portugal with the delightful "Portuguese Holy Ghost Sopa"! This hearty soup, brimming with robust flavors from spicy chorizo, tender potatoes, and vibrant kale, is not just a dish; it's a celebration of community and tradition. Perfect for cozy family gatherings or a comforting weeknight dinner, this recipe promises to warm your soul and tantalize your taste buds. Are you ready to discover how to create this soul-soothing masterpiece? Let’s dive into the delicious details!
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: Portuguese
Serves: 8 servings
Ingredients
- 1 lb chorizo, sliced
- 1 lb potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 can white beans, drained
- 2 cups kale, chopped
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Prepare all ingredients by washing, chopping, and slicing them according to the recipe specifications. Ensure potatoes are uniformly diced, kale is finely chopped, and chorizo is thinly sliced.
- Heat olive oil in a large heavy-bottomed pot over medium heat. Add chopped onions and sauté until they become translucent and slightly golden, approximately 4-5 minutes.
- Add minced garlic to the onions and cook for an additional 30-45 seconds, being careful not to burn the garlic, which can create a bitter taste.
- Introduce sliced chorizo to the pot and cook for 3-4 minutes, allowing the sausage to release its flavorful oils and slightly brown around the edges.
- Add diced potatoes to the pot and stir to combine with the chorizo, onions, and garlic. Cook for 2-3 minutes to allow potatoes to start absorbing the flavors.
- Pour chicken broth into the pot, ensuring all ingredients are covered. Bring the mixture to a gentle boil, then reduce heat to a simmer.
- Cover the pot and let the soup simmer for approximately 25-30 minutes, or until potatoes are tender when pierced with a fork.
- Add drained white beans and chopped kale to the pot. Stir gently to incorporate and let cook for an additional 10-15 minutes.
- Season with salt and pepper to taste. Adjust seasoning as needed, keeping in mind the chorizo will already provide some saltiness.
- Remove from heat and let the soup rest for 5-10 minutes before serving. This allows flavors to meld and develop further.
- Serve hot in deep bowls, ensuring each serving has a good mix of chorizo, potatoes, beans, and kale. Optionally, drizzle with a small amount of olive oil before serving.
Tips
- Ingredient Prep: Take your time to prepare all ingredients before you start cooking. Uniformly diced potatoes and finely chopped kale ensure even cooking and a pleasing texture in your soup.
- Sautéing Technique: When sautéing the onions, aim for a translucent, golden color. This step is crucial for developing a rich base flavor for your soup.
- Garlic Care: Be cautious with the garlic; it cooks quickly and can burn easily. Stir it in just before adding the chorizo to maximize its flavor without the bitterness.
- Chorizo Flavor: Allow the chorizo to brown slightly in the pot. This not only enhances its flavor but also releases its savory oils, which will infuse the entire soup.
- Simmering Time: Don’t rush the simmering process. Letting the soup simmer for the full time allows the flavors to meld beautifully, resulting in a richer taste.
- Seasoning Adjustment: Taste your soup before serving. The chorizo can be quite salty, so adjust the salt and pepper according to your preference.
- Resting Period: Allow the soup to rest for 5-10 minutes after cooking. This resting time helps the flavors to deepen and develop, making each bowl even more delicious.
- Serving Suggestion: For an extra touch of flavor, drizzle a little olive oil over each serving just before serving. It adds a lovely richness that complements the soup perfectly.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 20g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 45mg
