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Kale Soup with Portuguese Chourico

Kale Soup with Portuguese Chourico

Chef Tony Sebastiao

Tony & Penny's, www.tonyandpenny.com, Ludlow, MA



  • 2.5 pounds (about 3, large) potatoes, peeled
  • 1 small onion, chopped
  • Extra virgin olive oil
  • 6 cups water
  • Salt
  • 2 bundles of fresh kale, stemmed and thinly chopped
  • Pinch of garlic (optional)
  • Pinch of pepper (optional)
  • ½ pound Portuguese Chourico (mild or spicy sausage, similar to chorizo)


In a large pot, over medium heat, add potatoes, onions, 1 Tbsp olive oil and 2 tsp salt. Cover with water. Bring to boil. Cook until potatoes are tender when pierced with a sharp knife.
In a separate pot, boil a whole piece of sausage for 15 minutes.

Fill another pot, halfway, with water. Add kale, 1 Tbsp olive oil and 2 tsp salt. Cook for approximately 10-15 minutes. Drain kale.

Once the potatoes are cooked, use a hand blender to puree. Do not drain the water. Mix kale and potato puree together. Add salt, pepper and olive oil as needed.
Slice boiled chourico in rounds and distribute into soup bowls. Pour soup over top into the bowls. Serve hot.
Serves 4-6

For thinner soup, stir in a cup of boiling water with one ounce of olive oil and a pinch of salt.
Traditional Portuguese kale soup should be served with corn bread or Portuguese rolls.



Recommended wine/beer for Kale Soup with Portuguese Chourico:

Auratus 2005 Alvarinho-Trajadura [Minho, Portugal]

The Minho region is located in Portugal’s northwest corner. It has a very ancient grape growing culture dating back to Celtic colonization. Minho is also the home of Portugal’s fresh, lightly sparkling, green wine, known worldwide as Vinho Verde. Though widely available and justly famous, I wanted to recommend an alternative to Vinho Verde because Tony and Penny’s kale soup is no shrinking violet, and I feared that a delicate and light wine would be overwhelmed by the bold flavors of chourico. Auratus to the rescue! Though fashioned from a 50/50 blend of Alvarinho and Trajadura [much like many a Vinho Verde] and fermented to a full 12% alcohol, Auratus is neither light nor effervescent. Chiefly because of the oak treatment Auratus receives, it is prohibited from using the appellation Vinho Verde. On the other hand, it is precisely for this reason that it has the weight and body to survive the assault of chourico. Even if it’s frigid outside, this kale soup will warm your insides!