LEYDEN GLEN FARM  

  PASTURE RAISED LAMB
Pasture Raised Lamb Western Mass
 

 

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Portuguese Potato, Kale and Lamb Sausage Soup

This is a super simple soup that is traditional to Portugal. Caldo Verde is easy to make and very good for you. We use our Leyden Glen Lamb sweet sausage which adds a nice flavor to the potatoes and kale. I prefer Lacinato Kale which is a little less curly and easily to cut into ribbons. You could also substitute other greens such as collards.

 

1 large onion

1 Tablespoon minced garlic

1/4 cup olive oil

1/2 to 3/4 pound lamb sausage

2 quarts chicken stock 

2 pounds potatoes - peeled and cut into 1/2" chunks

2 tomatoes, chopped into 1/4" pieces

1 large bunch kale

salt and pepper

 

1. Peel and chop the onion. Mince the garlic. (This seems like a lot of garlic but I sometimes add more - we love garlic here at our farm!) 

2. Add the olive oil to a large soup pot. Add the onions and garlic. Over medium heat, cook until the onions are translucent taking care that the garlic doesn't burn and turn bitter.

3. Once the onions are done, add the lamb sausage and brown on all sides over medium heat. Remove the sausage from the pot and set aside to cool.

4. Add the chicken stock, potatoes, and tomatoes. Cook for about 10 to 15 minutes. The potatoes should not be completely cooked because they will cook some more.

5. While the soup is cooking, remove the ribs from the kale. Cut the kale into bite size ribbons. When the sausage is cool, cut it into 1/4" slices or into 1/4" chunks depending on your preference.  

6. Add the kale and the sausage to the stock pot and cook for another 20 minutes until the kale is tender. Add salt and pepper to taste.


Serves 6 to 8 people. Nice with a hunk of bread and a green salad for lunch or a weeknight dinner.

 
Copyright 2017 Kristin Nicholas