Cooking Class- Portuguese Kale Soup

I had the honor of being guest chef at The Last Bite Cooking School in Eagle Point, Oregon.
The class was based on recipes that were favorites at my cafe "Zinnia Cafe" circa 2002-2005.
The intimate class was on March 2 and we focused on the soups and bread that were the cornerstones of my menu at the cafe.

If you live in the Rogue Valley don't pass up a chance to attend one of Denise Marshall's classes. They are outstanding, informative, and fun.

Go to http://www.thelastbite.com/ to see a class schedule.



This is one of the recipes we covered in the class.

If you go to the Azores there is a version of this soup to be found in every household. Classic Portuguese ingredients include Linguicia, Kale and Beans. The oxtails can be used, but I prefer beef marrow bones slowly simmered until the marrow dissolves into the soup.
The moment I smell this soup I am transported. For those of you who have seen the movie Ratatouille, it is a similar experience to that of Anton Ego's as he tastes the rustic ratatouille presented to him. The familiarity of this soup reminds me of Sunday afternoons centered around food and family. Of course, like everyone else, my childhood was not idyllic, but this soup forces me to remember only the good times, when everyone was too busy eating to yell at each other.

Portuguese Kale Soup
1 med size sweet onion- diced
4 ribs celery-diced
4 cloves garlic- minced
3 tblsp olive oil
3 tblsp butter
1 lb beef oxtails
1 lb beef stew meat
1 lb Linguicia sausage- sliced
3 large white or yellow potatoes- peeled and cubed 1 inch
1 (15oz) can small white beans- do not drain
1 (15oz) can dark red kidney beans-do not drain
2 (32oz) cartons beef broth
1 bunch fresh kale, curly or flat leaf
Sea salt
Fresh ground pepper
2 tblsp honey

Sauté onion, celery and garlic, in butter and olive oil over medium high heat. Add oxtails, beef stew meat, and Linguicia. Brown all meats, add beef broth, lower heat and simmer for about 30 minutes.

Skim accumulated fat from top of simmering soup. Remove oxtails from soup and set aside.
Add peeled, cubed potatoes, simmer until potatoes are tender. Add canned beans, including liquid from beans.
Simmer for another 15 minutes.
Remove meat from oxtails, chop if necessary and add back to soup.
Wash kale, remove stem from entire leaf, finely chop kale and add to soup, simmer for 5 minutes.
Add honey. Season with sea salt and pepper to taste.