As a child, linguica was always a treat. A traditional, Portuguese-style sausage, my mother always reserved it for special occasions. She would often serve it simply, cut lengthwise on a bun and dressed with spicy mustard, or diced up and scrambled into a breakfast skillet. But, if we were really lucky, she would make Portuguese soup. A blend of linguica, potatoes, wilted greens, onion, tomato and stock, Portuguese soup always hit the spot. Hearty, but not too heavy, this soup is perfect for balmy summer days, or chilly winter nights. A reflection of my heritage, Portuguese soup is a cultural comfort. Similar to the cultural comforts I find locally in my home here in the Pacific Northwest.
While I may not be in college anymore, I still enjoy the familiarity of cracking a can of Rainier from time-to-time. The way Portuguese soup reminds me of my childhood and cultural background, Rainier reminds me of my college days, taking me back to late nights with friends and backyard summer barbecues of yore. Despite the fact that Rainier is no longer brewed locally, the big, red Rainier “R” is still a symbol of the Northwest, and a reminder of our cultural history. Fusing my ethnic background with the culture of my locale, one 12-ounce can of Rainier adds a fun, bright and somewhat local spin on this foreign fare.
Prep time: 25 minutes
Cook time: 1 hour
Makes: 8 servings
Ingredients:
13 ounces linguica sausage, cooked, browned and sliced
2 tablespoons olive oil
1 large yellow onion, diced
4 cloves garlic, minced
2 large russet potatoes, finely chopped
1 large head of kale, coarsely chopped
1 14.5 ounce can diced tomatoes
40 ounces chicken stock
12 ounces Rainier
2 teaspoons herbes de provence
salt and pepper to taste
Directions:
In a large skillet over medium-high, sauté onions in olive oil until they just begin to sweat (about 4 minutes). Add the garlic and continue sautéing until mixture starts to brown, about 2 minutes. Add sliced linguica and sauté for another 2 minutes, stirring occasionally.
Transfer contents of skillet into a large stock pot. Over medium heat, add kale and potatoes to pot, cooking until kale just begins to wilt. Add diced tomatoes, herbs de provence, chicken stock and Rainier. Stir to combine.
Turn heat up and bring contents of pot to a rolling boil. Reduce heat and cover with lid. Simmer on low for at least 1 hour, until potatoes are fully cooked.
