I used yellow potatoes comparable to Yukon Golds. You can use a chicken bouillon cube, or something like Better than Bouillon to flavor this.
We used Portuguese couve in this; it's a cabbage that doesn't grows in the U.S., I believe. Kale or collard greens would be a good substitute. My friend's father-in-law grows couve in his garden; she brought some fresh couve over, already washed and sliced into very thin, ribbon-like slices. She rolls up the leaves, making them easier to slice. When preparing the cabbage or greens, make sure you cut out the tough stems and discard them.
1 onion, peeled, and cut in half
3-4 large potatoes, peeled and cut in half
1-2 cloves of garlic, peeled
Water, to cover
1-2 chicken bouillon cubes
salt, to taste (I used about 1 teaspoon)
1 pound couve, kale or collard greens, washed and sliced very thinly
1-2 teaspoons olive oil
In a large stockpot, place the onions, potatoes, and garlic. Pour in cold water, covering the veggies by about 2 inches. Cover the pot and bring to a boil. Turn down to a low boil and cook until potatoes are tender. Using an immersion blender (or a regular blender, in batches, and carefully), blend the soup until it is totally smooth with no lumps. Bring to a boil again. Add the cabbage or greens, and bouillon cubes and cook for 10-20 minutes, until cabbage is tender. (If water level has lowered, add a little more). Add salt to taste. Stir in olive oil and serve.
*I was serving this to my kids, so I blended up the final soup, cabbage and all. That way, when you eat it, you don't have strips of cabbage hanging everywhere. Before I blended it, my kids thought it was "seaweed soup". Wierdos!
*If you wish to add some Portuguese chouriço to the soup, you can either drop it in with the cabbage, or saute it in a separate pan and then add it to the soup.
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