Two Weeks Away, Looking At Two More

I just made it home -- long enough to wash clothes, snuggle with the dogs and gather an armful of kale for a quick soup. Loosely based on Portugal's Caldo verde I sauté smoked sausage (usually linguica) along with onions, peppers, and loads of garlic in olive oil. After the veggies are soft I toss in loads of cubed potatoes, give them a turn in the flavorful oil and pour in chicken broth, along with the flesh of a few grated tomatoes. I usually open a can of beans but our garden offered some oversized Romanos that I can chop up and add into the stew. I bring it all to a boil and let the soup simmer for about 15 minutes. Then I add plenty of shredded kale. After another 15 minutes soup is ready.
Because the girls have been busy while I was away I poach a fresh egg in the bubbling broth and serve everything with a sprinkled of parmesan cheese. Everything is better with cheese.