Portuguese kale and sausage soup. I used a base of rice cooked with extra water. The result was a marriage of the sausage fat with the rice starch, suspended by the water in a nice, velvety broth. Also threw in some onion, potato, garlic, thyme, paprika, cumin, and a whole scotch bonnet that I removed halfway through. But you could just do sausage, kale and spices and be happy. We had it with a Portuguese red called Berco do Infante, courtesy of a certain mustachioed old landlord.
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I've made a soup that is very similar to the one you've posted here. Try adding a couple of Tablespoons of nutritional yeast to the broth about 15 minutes before you remove the soup from the heat. It gives it a wonderful taste and texture. I wouldn't have believed it if I hadn't tried it myself.
Thanks for the tip, Maloof. While I enjoy the flavor, I've never understood exactly what n.y. is - can you enlighten me?
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