via Champaign Taste: http://champaign-taste.blogspot.com/2007/11/portuguese-kale-soup.html
You might need to buy:
- kale
- potatoes
- smoked sausage
- chopped onions
- chopped carrots
- chopped garlic
- cooked kidney beans
You might need to buy:
- chicken stock
- butter
- several sprigs of thyme
- tub creme fraiche
serves 6
You might need to buy:
- extra-virgin olive oil
- ground coriander
- ground cumin
- Kosher salt
- Freshly ground black pepper
- white wine
ready in about 50 minutes;
serves 4
You might need to buy:
- red lentils
- vegetable boulion
- salt and pepper
You might need to buy:
- fresh flat-leaf parsley
- fresh thyme
- bay leaf
- water
serves 6
You might need to buy:
- EVOO
- Kosher salt
- Freshly ground black pepper
TIP:: Make the soup one day in advance, up to but not including the step when you add the cream; cool, cover, and refrigerate. When ready to serve, reheat the soup and add the cream.
serves 8
You might need to buy:
- bay leaf
- dry white wine
- kosher salt
- freshly ground black pepper
- heavy cream
You might need to buy:
- finely chopped onion
- Kosher salt and freshly ground black pepper
serves 10
You might need to buy:
- EVOO
- bay leaves
- fresh lemon juice
- kosher salt
- Ground white pepper
- roughly chopped fresh flat-leaf parsley
- grated Asiago cheese
You might need to buy:
- vegetable oil
- paprika
- salt
- cumin
- chili powder
- pepper
- juice of 1/2 lime
- masa or cornmeal
- Toppings:
- Tortilla Chips
- fresh cilantro
- lime wedges
- 2.