Portuguese Kale and Linguica Soup

Cooking Instructions

1. Soak the beans overnight in water to cover. Drain the beans, place in a large saucepan, and cover with water. Bring to a boil, lower the heat, and simmer, partially covered, until tender, about 2 hours. Drain and reserve.

2. Wash the kale and strip the leaves from the stems. Discard the stems. Chop the leaves very fine. If using frozen kale, squeeze out excess liquid and chop very fine.

3. In a large saucepan, heat the oil and in it cook the onions over moderately low heat until soft. Add the garlic for the last minute of cooking.

4. Add the potatoes, stock, tomatoes, bay leaf, and salt and bring to a boil. Lower the heat and simmer, partially covered, until the potatoes are very soft, about 30 minutes.

5. Meanwhile, prick the sausages, place them in a skillet, and cover with water. Bring to a boil, lower the heat, and simmer, uncovered, for 15 minutes. Drain on paper towels and slice into 1/4-inch rounds.

6. With a wooden spoon, mash most of the potatoes against the side of the pan to make a coarse puree and blend into the soup.

7. Bring the soup to a simmer. Add the kale and simmer for 5 minutes. Add the sausage and the reserved beans and simmer until heated through. Remove the bay leaf and add salt and pepper to taste. Serve in heated bowls.

Wine Pairing(s)

Chateau Puynormond Montagne Saint-Emilion

Chateau-Figeac Saint Emilion 'Grand Cru Classe'

Columbia Crest Cabernet Sauvignon Reserve

Chateau Talbot Saint Julien Grand Cru

Chateau Picampeau Lussac St Emilion

Chateau de Malleprat Pessac-Leognan

Dynamite Cabernet Sauvignon

Clos Fourtet Saint Emilion Grand Cru

Jewel Cabernet Sauvignon

Augey Merlot