Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Fully cooked smoked sausage -chicken broth
-(such as linguica, 2 c Water
-kielbasa, or smoked turkey 2 Bay leaves
-sausage) 2 lb Baking potatoes, peeled
1 tb Olive oil -and diced
1 lg Onion, chopped 1 lb Kale
2 cl Garlic, chopped 1/4 ts Ground black pepper
2 13-1/4-or 14 1/2-oz cans

1. Cut sausage into 1/4-inch-thick slices. In 5-quart kettle, heat
oil. Add sausage and saute until lightly browned. Remove sausage to
plate; set aside. Add onion and garlic to kettle; saut6 1 minute.
Stir in chicken broth, water, bay leaves, and potatoes. Cover and
heat to boiling over high heat. Reduce heat to low and sim- mer soup
45 minutes or until potatoes are very tender.

2. Meanwhile, rinse and drain kale. Cut off and discard thick stenis.
On cutting board, stack up a handful of leaves and press down
tightly. With knife, very thinly slice the leaves crosswise. Repeat
to thinly slice all the leaves.

3. Remove kettle from heat. Discard bay leaves from soup. With potato
masher, mash the potatoes in the soup. Return soup to medium heat and
heat to boiling. Stir in sausage slices, kale, and pepper; cook,
uncovered, for about 3 minutes or until kale leaves are tender.
Transfer soup to serving bowl.

Country Living/June/90 Scanned fixed by DP GG
Submitted By JEFF PRUETT On 05-06-95

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