Lisbon Soup Recipe

  • 1 quart chicken stock (you may add more stock if you wish - up to 2 quarts)
  • 1/2 pound kale greens - stemmed and cleaned
  • 1 cup white beans
  • 1/2 pound Premio sausage
  • 1 cup diced new red potatoes
  • 1 lemon
  • 2 tablespoons fresh parsley
  • 2 cloves garlic
  • 1 ounce minced shallots
  • 1 tablespoon extra virgin olive oil
  • Remove casing from sausage; heat pan to medium heat.
  • Using a rasp, finally grate the garlic, reserving half for later, and add with olive oil to pan.
  • Add diced potatoes. Brown until al dente, not mushy.
  • Remove potatoes and reserve pan drippings. Add sausage; cook until brown.
  • Shred kale into bite-size pieces; add to meat, cooking until slightly wilted.
  • Increase to high heat; add juice from lemon, 1 tbsp. parsley, and then the stock.
  • Add the beans and potatoes.
  • With lemon peel, mince zest until you have 1 tbsp. Combine with remaining garlic and parsley, making gremolatta. Reserve for latter for sprinkling on soup.
  • Season soup with salt and pepper to taste. The soup should have a light flavor and hearty feeling when eaten.
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