This is my take on a traditional Portuguese soup. In the version commonly found in Portugal, the green comes from a type of cabbage that has a texture and flavor similar to kale. In my version, I have substituted a mix of baby kale and baby spinach. This mixture of greens gives it a lighter flavor.
For a vegetarian option, vegetable stock can be substituted.
1 pound Yukon gold potatoes
32 ounces of chicken stock
1 large shallot
3 cloves of garlic
3 cups of chopped baby kale
2 cups of chopped baby spinach
1 teaspoon of salt
2 tablespoons of olive oil
Heat the olive oil in a small stock pot. Peel and thinly slice the potatoes. Clean and chop the shallots and garlic. Lightly sweat the shallots and garlic in the olive oil for 2 to 3 minutes. Add the sliced potatoes and salt. Cook for another 2 to 3 minutes.
Add the chicken stock and increase the heat. Bring to a boil and simmer for about 10 minutes or until the potatoes are soft to the fork.
Using a blender or food processor liquefy the potato, shallot, garlic and stock mixture. Pour the mixture back into the pot and move to the stove top bringing back to a slight boil.
Rough chop the baby spinach and baby kale. Add the greens to the broth and reduce the heat. Simmer for 5 minutes.
This makes about four servings and goes great with a grilled piece of crusty bread.
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