Q1: What is the difference between Portuguese Chourico and Spanish Chorizo?

While both are paprika-seasoned pork sausages, they are quite different. Spanish chorizo is typically a cured, dry sausage (ready to eat) and gets its flavor from smoked paprika. Portuguese chourico is a smoked but raw or semi-cured sausage that must be cooked, and it often contains wine and a different blend of garlic and paprika, giving it a distinct flavor profile. For this soup, you must use Portuguese chourico.

Q2: What is a good substitute for chourico?

If you absolutely cannot find Portuguese chourico, the best substitute would be a smoked kielbasa or a spicy, smoked andouille sausage. A firm, cured Spanish chorizo could also work, but it will give the soup a different, though still delicious, flavor.

Q3: Can I make this soup in a slow cooker?

Yes, this soup is perfect for the slow cooker. Sauté the onions and garlic in a skillet first, then transfer them to the slow cooker. Add all the remaining ingredients, stir, and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.

Q4: What is the best way to prepare kale for soup?

The best way is to first de-stem the kale. The central rib is tough and fibrous. You can easily pull the leaves off the stem with your hands. Once you have a pile of leaves, you can stack them, roll them up like a cigar, and then slice them into ribbons or give them a coarse chop.

Q5: Is this soup gluten-free?

Yes, this Portuguese Chourico and Kale Soup recipe is naturally gluten-free. All the ingredients listed do not contain gluten. As always, if you have a severe allergy, it's wise to double-check the labels on your broth and chourico to ensure they are certified gluten-free.

Authentic Portuguese Chourico and Kale Soup Recipe

Name: The Ultimate Portuguese Chourico and Kale Soup
Prep time: 20 min
Cook time: 17 min
Total time: 37 min
Cuisine: Portuguese
Ingredients: 2 tablespoons (2 turns around the pan) extra-virgin olive oil; 3 medium white waxy potatoes, like Yukon Golds, peeled and diced; 2 medium onions, chopped; 4 to 6 cloves garlic, chopped; 2 bay leaves, fresh or dried; 1 pound kale, coarsely chopped; Coarse salt and pepper; 1 (15-ounce) can garbanzos (chick peas), drained and rinsed; 1 can diced tomatoes; 1 pound diced chouriço, casing removed; 1 quart chicken broth; Warm, crusty bread, for serving

The Ultimate Portuguese Chourico and Kale Soup

A hearty and rustic Portuguese-style soup featuring diced chouriço sausage, kale, and potatoes. This one-pot meal starts by sautéing potatoes and onions, then wilting in kale. Garbanzo beans, diced tomatoes, the chouriço, and chicken broth are added and the soup is simmered until the potatoes are tender. It’s a flavorful and comforting dish, perfect served with warm, crusty bread.

Author: Grace
Prep Time: 20 minutes
Cook Time: 17 minutes
Total Time: 37 minutes
Yield: 4-6 servings 1x
Category: Soup
Method: Sautéing, Simmering
Cuisine: Portuguese

Ingredients

Scale

2 tablespoons (2 turns around the pan) extra-virgin olive oil
3 medium white waxy potatoes, like Yukon Golds, peeled and diced
2 medium onions, chopped
4 to 6 cloves garlic, chopped
2 bay leaves, fresh or dried
1 pound kale, coarsely chopped
Coarse salt and pepper
1 (15-ounce) can garbanzos (chick peas), drained and rinsed
1 can diced tomatoes
1 pound diced chouriço, casing removed
1 quart chicken broth
Warm, crusty bread, for serving

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Instructions

Heat the olive oil in a deep pot over medium-high heat.
Add the diced potatoes and chopped onions. Cover the pot and cook for 5 minutes, stirring occasionally.
Add the chopped garlic, bay leaves, and coarsely chopped kale to the pot. Cover and cook for 2 minutes to wilt the greens.
Season the mixture with salt and pepper.
Add the rinsed garbanzo beans, diced tomatoes, diced chouriço, and chicken broth to the pot.
Bring the soup to a full boil.
Reduce the heat back to medium and cook for 5 to 10 more minutes, or until the potatoes are tender.
Remove the bay leaves before serving.
Serve the soup hot with hunks of crusty bread.

Notes

This is a one-pot soup, which makes for easy cooking and cleanup.
The recipe provides a Cook’s Note: “If you are in Mystic, ask for cherise (phonetic pronunciation), if you want to sample the chourico.”
The casing should be removed from the chouriço before dicing it.

Nutrition

Serving Size: 1/6 of recipe (without bread)
Calories: 550-650
Sugar: 10-15 g
Sodium: 1500-1800 mg
Fat: 30-40 g
Saturated Fat: 10-14 g
Trans Fat: 0 g
Carbohydrates: 35-45 g
Fiber: 8-12 g
Protein: 25-30 g
Cholesterol: 70-90 mg

Find it online: https://www.eatswithsoul.com/kale-soup/