New Bedford, Massachusetts

Comfort in a bowl, this chicken broth-based soup is a surprising combination of kale and sausage.  Our version takes an easy approach to a Portuguese classic and uses some fresh California ingredients.   It is a  starter or can be the whole meal paired with a salad and warm bread. 

 

 

 

MAPPING THE DAY

Celebrity chefs and home cooks alike create their signature cuisine by tapping into experiences in their lives.   Where they come from, influences around them and local ingredients contribute to their original creations.

Emeril Lagasse is a good example of that premise.  He came from the so-called “Portuguese capital of United States” in the New Bedford/Fall River area of Massachusetts.  He studied in culinary school, practiced in France, New York, Boston and Philadelphia, before landing at Commander’s Palace in New Orleans.  He was influenced by his roots and the cuisine and ingredients at hand in New Orleans.  Then his innovative approach called “New, New Orleans” cuisine changed the culinary landscape.

 

LOCAL STORY

No matter where we travel, we seek out locals’ favorite restaurants.  We want to try the real thing. On our recent trip to New England, we tried Portuguese Kale Soup several times.  From the heart of Portuguese cuisine in New Bedford to a local’s hangout on Martha’s Vineyard, this soup is a staple in the areas we traveled.

VIEW FROM THE TABLE  

For this recipe, we tapped into what we tasted there, our California roots and easily procured ingredients here in our area. The classic is transformed into a RoadTripFlavors original.  Make it your own with your choice of sausage, kale or cabbage and beans.  Enjoy!

 

EASY KALE AND SAUSAGE SOUP

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