kale soup with polenta cakes.
I have been a fan of kale soup for as long as I can remember. First encountering it on Cape Cod where I grew up in the summer. It is a recipe that was brought to the cape by the Portuguese that settled in that area. I love the original recipe of course, but i have twisted it up a bit—try it out and let me know what you think! It’s perfect for the cooler temps.
- 2 tbsp olive oil
- 1 yellow onion, chopped
- 1 clove garlic, minced
- 2-3 chorizo (i prefer applegate organic red pepper sausage)
- 1 large bunch of kale; washed, stemmed, torn into smaller pieces
- 2 quarts chicken stock
- 1 can white beans, drained + rinsed
- 1 cup polenta
- 1 tbsp butter
Start to prep polenta ahead of time. Boil 3 cups of water. When it starts to boil slowly add in polenta, lower the heat and mix. Once thickened, mix in butter. Pour into greased muffin tin and broil in oven for about 10 minutes or until brown on edges.
In large soup pot start to saute garlic and onions in olive oil. Slice the sausage into thin pieces. Once the onion starts to soften and brown add the sausage slices in and start to brown the sausage slices on both sides. Then, as the sausage browns add in chicken stock, kale and beans. let simmer for 15 minutes. Season with salt/pepper as desired.
When polenta is done, place a polenta cake in bowl and pour soup over cake and serve.