Portuguese Soup With Crispy Prosciutto + Manchego Toast

I wanted to create a soup that was Caldo Verde adjacent, with potatoes and kale and sausage, but I wanted (NEEDED) more of a clear soup rather than creamy. So I set out to use all of the key Caldo Verde players: Portuguese sausage (I offer several substitutions below if you can’t find it), loads of kale and potatoes. Then thoughts of crispy prosciutto and manchego and carrots and garlic danced in my head and then this Portuguese soup just basically made itself. I sat on the couch, martini in hand and just waited for it to be done. I took a quick catnap, caught an episode of Bob’s Burgers and boom. It was fast. And I felt satiated. And calm and at peace. Utter comfort that only soup can induce. Meditation and yoga need not apply. If you want to get really zen about life make a pot of soup. Wear some thick socks. Ignore your text messages. Be nice to yourself. Turn on football even though you have no idea what’s going on. Or, maybe you do. Regardless, this is what fall weekends are all about. Are you with me?

Quick Notes:

  • Sausage. You can use linguiça (LOVE), Spanish chorizo or perhaps even andouille sausage. What you’re looking for is a hard sausage (yep), not the kind you take out of the casing and crumble up. You’re also looking for a sausage with a bit of a kick….some fun spice to keep you warm and toasty.
  • Kale. If you don’t like it, use collard greens or even spinach.
  • Smoked Paprika (Pimentón). I use this really gorgeous paprika from The Spanish Tin. Use what you have, but I strongly suggest investing in a really nice jar of paprika at some point in the near future. The flavor is unreal.
  • Carrots. I always cut my carrots in a large dice, bigger than all of the other veggies so that they don’t get mushy. I can’t stand that. Take note.
  • Prosciutto. What’s not to love about crispy prosciutto? I could probably find a way to put it in every meal…snack on it like popcorn. To cut, I like to roll it up like a cigar and thinly slice. But you do you. If you’re not feeling it, you could sub in some bacon…the always acceptable substitute for everything according to anyone that has their wits about them.
  • Manchego Toast. You haven’t lived until you’ve made this magical toast. Bread is first rubbed with garlic, sprinkled with finely shredded manchego and then does a quick stint under the broiler. Float said toast in your Portuguese soup, until it’s underbelly gets perfectly saturated with smokey broth. I could be pious and tell you that each person needs just one toast, but I’d be lying. Two per person? Kidding. Three, three’s a good number…but nobody will judge you for five. Yep. Five toasts. That’s the number.
  • The Next Day. There is something truly transcendent that happens to soup (or chili or any stew) overnight. This will just get better the next day and the day after that. The gift that keeps on giving. This is a meal I can get behind.

Let’s make some Portuguese soup, shall we?

Portuguese Soup With Crispy Prosciutto + Manchego Toast | Recipe via DisplacedHousewife

Portuguese Soup With Crispy Prosciutto + Manchego Toast | Recipe via DisplacedHousewife

Portuguese Soup With Crispy Prosciutto + Manchego Toast | Recipe via DisplacedHousewife

Portuguese Soup With Crispy Prosciutto + Manchego Toast | Recipe via DisplacedHousewife

Portuguese Soup With Crispy Prosciutto + Manchego Toast

4-6 Servings

INGREDIENTS

For the Portuguese Soup

  • 3 tablespoons olive oil
  • 3 ounces prosciutto, chopped (see note above)
  • 3/4 pound linguiça or Spanish chorizo, halved the long way and cut into half-moon slices
  • 1 yellow onion, peeled and small diced
  • 3 garlic cloves, peeled and minced
  • 2 teaspoons smoked paprika
  • 1 1/2 cups of carrots, cut into a large dice
  • 3/4 cup celery, small dice
  • 64 ounces chicken stock
  • 2 bay leaves
  • 1 pound small red potatoes, cleaned and cut in quarters
  • 1 bit of manchego rind (cut the dark outer edge of the manchego and put it in your soup…you’ll be grateful…really)
  • 1/2 pound lacinto kale, leaves stripped from the hard stem and cut into thin strips
  • Salt and pepper to taste
  • 1/4 cup parsley, chopped (this is more of a visual addition…skip it if nary a guest will grace your table tonight)

Manchego Toast

  • 4 ounces manchego cheese (you could substitute parmesan), finely grated
  • 1 fresh baguette, thinly sliced
  • 1 garlic clove, cut in half

INSTRUCTIONS

  1. Put a large heavy-bottomed stockpot* over medium-high heat. Add the olive oil and once it’s all hot and shimmery, add the prosciutto and cook until it’s nice and crispy, about 4-5 minutes. Use a slotted spoon to remove it from the pot and set it on a couple layers of paper towels.
  2. Add the chopped linguiça to the pot and cook until it gets nicely bronzed and starts releasing some flavor juices, about 5 minutes in. Yep, flavor juices.
  3. Lower the heat to medium and add the onions to the linguiça. Cook for 5 minutes until soft and they’ve turned a nice, exciting reddish hue. Stir periodically to keep the onions from burning.
  4. Add the garlic and cook for an additional 60 seconds, stirring continuously.
  5. Put the paprika in the pot and stir to coat the meat and veggies.
  6. Add the carrots, celery, chicken broth, bay leaves, potatoes and manchego rind to the pot. Scrape the bottom to release any flavor bits. Turn the heat to high and bring the soup to a boil. Once boiling, add the kale, reduce the heat to a low simmer and cover. Cook for 30 minutes or until your potatoes are soft and easily pierced with a fork. Taste your broth. I added 3/4 teaspoon each of sea salt + cracked pepper and it was perfect. Let your palate be your guide.
  7. Just prior to serving, turn the broiler on in your oven. Place the baguette slices on a baking sheet. Rub the cut garlic clove over the bread slices and sprinkle the grated manchego over the toast. Put under the broiler for 30-60 seconds (watch the whole time!) until the cheese is melty and the edges are George Hamilton bronzed.
  8. To serve, load up your bowl with a ton of Portuguese soup, nestle your toasts in the broth and sprinkle AGGRESSIVELY with crispy prosciutto. Add the chopped parsley if you want some jazz hands. Several bowls of my soup may or may not have received an extra handful of shredded manchego dusted over the top. Just saying.
  9. Be sure to tag me @displacedhousewife #displacedhousewife so I can see your Portuguese soup!!
  10. PEACE.

*Make sure it has a lid for later in the recipe!

On My Mind

–Rebecca xo

Portuguese Soup With Crispy Prosciutto + Manchego Toast | Recipe via DisplacedHousewife

 

 

16 Comments

  • Mara 2017/01/19 at 4:58 PM

    Making it right now, everything is smelling so good.
    Sharing it with my friend who has a 5 month old and
    working full time. Husband just lifted. Both serve our country.

    Reply
    • DisplacedHousewife 2017/01/19 at 8:19 PM

      Thank you so much Mara — I hope you enjoy this soup and your afternoon with your friend!!! xoxoxo

      Reply
  • Kathryn 2016/11/04 at 3:23 PM

    Hi! Trying my hand at this soup right now, just realized the recipe doesn’t indicate when to add the kale.. when should that happen? Thanks!

    Reply
    • DisplacedHousewife 2016/11/04 at 3:56 PM

      Kathryn — I am SO HAPPY you pointed that out…thank you!!! I just added it…you put it in once the soup has come to a boil. Please let me know how you like it!!! Have fun!! xoxo

      Reply
  • Cathy | whatshouldimakefor.com 2016/10/19 at 4:07 AM

    yoga schmoga. i’ll meditate over a big bowl of this soup all day long. you had me at aggressive prosciutto.

    Reply
  • traci | Vanilla And Bean 2016/10/18 at 4:53 PM

    LOL – you use spiced, I use smoked! We just cant help ourselves! The flavors of good quality spices – oh MY!! Love this clear soup, Rebecca and I agree, a good tin of paprika is a must! I freak out when I run out! Love it so much. Delicious work my dear and I spy a new back board?

    Reply
    • DisplacedHousewife 2016/10/19 at 1:49 PM

      Traci — I can’t help it! I go through phases… Brown Butter is big in titles over here…cardamom has been showing up more and more…I know there are more!! And yes, a new background!! YAY!!! I love it. xoxo

      Reply
  • Laura | Tutti Dolci 2016/10/17 at 4:22 PM

    It rained more than 2 inches here over the weekend, and all I’m craving is soup. Plus you served these bowls of comfort with Manchego toast – this is why we are friends ;).

    Reply
    • DisplacedHousewife 2016/10/19 at 1:49 PM

      Laura — Oh I’m so jealous!! Two inches of rain!??! A girl can dream… xox

      Reply
  • Dawn @ Girl Heart Food 2016/10/17 at 3:05 PM

    Love soup any time of year, especially when it’s cold outside!! Such comfort food! And putting cheese rind in soup? Yes! I love that. I do it often with parm and it makes all the difference! Wish I was cuddled up now with a big bowl of this. I think I’d have to make a double batch ’cause it wouldn’t last too long :)

    Reply
    • DisplacedHousewife 2016/10/19 at 1:50 PM

      Dawn — I love doing that with parm, I had never tried it with any other cheese. Gimme all the cheese rind!! I’m doing it from now on!! xo

      Reply
  • Karen @ Seasonal Cravings 2016/10/16 at 5:00 PM

    I am loving that this soup tastes even better the next day. Sundays are all about meal planning for me and I try to make recipes I can easily double so I can eat them for lunch too. Love this…and those manchego toasts? OMG!

    Reply
    • DisplacedHousewife 2016/10/16 at 7:12 PM

      Karen — I love to do meal planning and this is a perfect one!! And yes, manchego toast all day e’ry day!! ;)

      Reply
  • Mary Ann | The Beach House Kitchen 2016/10/16 at 2:48 PM

    I’m totally with you Rebecca! There’s nothing more comforting and satisfying than a big bowl of soup on a chilly fall day! Loving the list of ingredients. Interesting to add the manchego rind. Bet the smoked paprika gives it such flavor too. I’ll need to break out the fuzzy slippers and get my soup on! Happy Sunday! XO

    Reply
    • DisplacedHousewife 2016/10/16 at 3:05 PM

      Mary Ann — You do!! I got the idea of the rind from Italian food…you know when you throw the parm rind in the pasta sauce? It’s my favorite thing to do…and I thought, why not here?!?! It adds lots of nice flavor. Happy Sunday to you too!! xoxox

      Reply

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