Instructions: 1. Heat oil over medium heat in a large Dutch oven. Add onions and garlic; cover and cook, stirring occasionally, until softened, about 5 minutes. Add chicken broth, 4 cups water and potatoes; cover and bring to a boil. Reduce heat and simmer until potatoes are tender, 20 minutes. Add kale and simmer, uncovered, 10 minutes.

2. Meanwhile, cook sausage with 2 cups boiling water in small saucepan 5 minutes. Drain and cool slightly. Remove sausage from casings and chop.

3. Transfer 2 cups potato mixture to food processor and puree until smooth.

Return puree to remaining soup; add sausage, salt and pepper. Simmer 5 minutes.

Prep Time: 20 minutes

Cooking Time: 45 minutes Degree of Difficulty: Easy Low-calorie

NOTES : Thursday, December 04, 1997 10:55 AM This classic "green soup" from Portugal features fresh kale, potatoes, and a spicy linguica sausage.

Chorizo or kielbasa sausage make fine substitutes.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.