Portuguese Green Soup Recipe - Cooking Index
Portuguese Green Soup Recipe - Cooking Index
Diane writes; "I'm a part-time restaurant manager and food writer, and occasionally I teach cooking classes. One piece of advice I always share with my students is to keep the ingredients list short — you don't need to empty out your refrigerator to make a great meal. You just need a few quality ingredients with bold flavors."
Courses: Main Course, Soup| 2 tablespoons | 30ml | Olive oil |
| 1 tablespoon | 15ml | Onion - chopped (medium) |
| 3 | Garlic - minced | |
| 1 | Collard greens - center stems cut | |
| Away, and leaves thinly sliced | ||
| 1 lb | 454g / 16oz | Fully cooked spicy sausage - cut 1/2"-thk rounds |
| = (such as linguiça, andouille, or | ||
| Hot links) | ||
| 5 3/4 cups | 1362ml | Low-salt chicken broth |
| 1 3/4 lbs | 794g / 28oz | Russet potatoes - peeled, diced |
| 1/2 teaspoon | 2.5ml | Dried crushed red pepper |
Heat olive oil in large pot over medium-high heat. Add onion and garlic. Saute until onion is soft and golden, about 5 minutes.
Add collard greens and saute until wilted, about 4 minutes. Add sausage and saute 5 minutes. Add broth and potatoes. Simmer soup uncovered until potatoes are tender, about 20 minutes.
Transfer 2 cups soup (without sausage) to processor. Blend until smooth; return to pot of soup and bring to simmer. Mix in crushed red pepper. Season with salt and black pepper.
This recipe yields 4 main-course servings.
Source:
Bon Appetit, November 2004
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.