Azorean Potato Soup

 Azorean Kale Potato Soup

Serves  Six  

When I visit the Azores, I am sympathetic to those who are vegetarians because so much of the menu is meat focused. This menu can be adapted to be vegetarian, just leave out the sausage and replace with plant based bacon or sausage and or smokey sea salt also works.

Ingredients

3 tablespoons extra-virgin olive oil, plus more for serving 

2 medium yellow onion, halved and thinly sliced -about 3 cups 

sea salt and black pepper 

8 garlic cloves, thinly sliced 

2 pounds Yukon Gold or yellow potatoes, peeled and cut into small (½- inch) pieces 

4 medium carrots, cut into minced, very small pieces.

2 stalks celery 

4 ounces  links of sausage - whole  such as chouriço, linguiça or any smoked  sausage 

8 cups  chicken or veggie broth 

2 bay leaves

4 cups stemmed and finely shredded collard greens or kale 

PREPARATION 

In a large heavy bottom pot, heat oil over medium. Add onion, season with salt and pepper, and cook, stirring occasionally, until softened and lightly golden, about 8 minutes. 

Add garlic and stir until fragrant, about 2 minute. 

Add potatoes, the whole sausage link and broth. DO NOT CUT THESE UP

Bring to a boil over high heat. As soon as it begins to boil,  cover, reduce heat to low and cook until vegetables are very soft, about 30 minutes. 

Remove the sausages and transfer sausage to a cutting board to cool. 

Using a slotted spoon, reserve 2 cups of the vegetables..Purée the remaining soup in a blender (or use an immersion blender) until smooth.Cut sausage into small pieces. Return to the pot and add collard greens and reserved potatoes and sausage pieces. Cook over medium-low heat, stirring until the collards greens are cooked about 10 minutes.  Ladle into bowls and drizzle with olive oil.