Adieu Anthony Bourdain: Portuguese Soup

By on September 16, 2018

Anthony Bourdain’s Portuguese Soup

From one of Mr. Bourdain’s last shows. Try to catch it on Netflix if you can. Serves 8 to 10
1½ cups dried red kidney beans
1 large ham hock or comparable soup bone, cut into pieces to allow the marrow to escape into the broth
3 to 4 quarts chicken stock
½ pound Portuguese chouriço sausage, cut into ¼-inch-thick slices
1 pound linguiça sausage, cut into ¼-inch-thick slices
2 bunches curly kale, center stem removed and discarded, leaves washed and coarsely chopped
4 large or 5 medium waxy potatoes, peeled and cut into large pieces
Red pepper flakes to taste
1 tablespoon sherry vinegar
Salt and freshly ground black pepper to taste
In a large, heavy-bottom stockpot, soak the kidney beans for 12 hours in plenty of cold water, or cover the dry beans with 4 cups of water and bring to a rapid boil. Cover the pot, remove from the heat, and let sit for 90 minutes undisturbed.
Add drained beans and the ham hock and cover with stock. Add 1 quart water. Bring to a boil, then reduce to a simmer and cook for 1 hour, using a slotted spoon or ladle to skim off and discard any scum that rises to the surface. Add the chouriço, linguiça, and kale, and simmer for another hour. Add the potatoes, pepper flakes, and vinegar, and season to taste with salt and pepper.
Simmer for at least another hour, adding more stock or water as needed to keep all the ingredients submerged. The longer the soup simmers, the better the flavor.

Pin It

About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”