---------- Recipe via Meal-Master (tm) v8.04
  Categories: Soups
       Yield: 8 Servings
            -Dottie Cross TMPJ72B
       6 oz Chorizo sausage; cut in
            -half lengthwise and sliced
       1 tb Olive oil
       1    Large onion; chopped
       8 c  Defatted reduced-sodium chic
       8    All-purpose potatoes
            -(2 lbs. total), peeled and
       6    Cloves garlic, peeled, root
       1    Bunch kale; (1 lb.), trimmed
            -washed and thinly sliced
            Salt and freshly ground blac
            -to taste
   Heat a small, nonstick skillet over medium heat. Add
   chorizo and cook, stirring, until browned, about 5
   minutes. Drain the chorizo on paper towels and set
   aside. In a heavy stockpot, heat oil over medium heat.
   Add onions and saute until softened, 5 to 10 minutes.
   Add chicken stock, potatoes and garlic and bring to a
   boil. Reduce heat to low and simmer, uncovered, until
   potatoes are tender, 10 to 15 minutes. With a slotted
   spoon, transfer the potatoes and garlic to a bowl;
   lightly mash with a fork. Return to the soup and bring
   to a simmer. Stir in kale, a handful at a time. Simmer
   for 5 minutes, or until the kale is tender. Stir in
   the reserved chorizo and season with salt and pepper.
   Serves 8. 254 calories per serving: 10 grams fat, 277
   mg sodium and 19 mg cholesterol. Source: “Eating Well”
   magazine - January/February, 1993 COMMENTS: For a
   satisfying winter supper, serve this peasant soup with
   chewy Portuguese corn bread called broa. Collard or
   mustard greens can be substituted for the kale.
   Reformatted by: CYGNUS, HCPM52C
   From the MM database of Judi M. Phelps.
   jpheps@slip.net or best.com