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Prep Time: 60 Minutes Cook Time: 40 Minutes |
Ready In: 100 Minutes Servings: 6 |
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Portuguese Greens Soup, in Soup Suppers by Arthur Schwartz Ingredients:
4 large potatoes, peeled and cut into 1/4-inch thick rounds (about 2 lb.) |
1 1/2 teaspoons coarse sea salt |
8 cups water |
1/4 cup olive oil (preferably portuguese or spanish) |
1/4 teaspoon fresh ground black pepper |
6 ounces portuguese linguica sausage (or chorizo) |
1/2 lb kale, washed, stemmed, and very finely shredded (or 4 cups finely shredded cabbage) |
Directions:
1. In a large pot, combine the potatoes, salt, and water; bring to a boil; adjust the heat, and simmer, uncovered, until potatoes are mashable, about 15 minutes.
2. With a slotted spoon, transfer the potatoes to a bowl; leave the cooking water in the pot.
3. With a potato masher or a fork, mash the potatoes coarsely or into a puree, as your taste dictates, then return them to the pot (alternatively, if you have an immersion blender, puree the potatoes in the pot, or simply break up the potatoes with a wooden spoon).
4. Stir in the olive oil and pepper.
5. Bring the soup back to a simmer over medium heat.
6. Prick the sausages in a few places, add them to the pot, and simmer for 15 minutes.
7. With tongs, remove the sausages and slice them about 1/4 inch thick; reserve.
8. Add in the kale or cabbage to simmering soup; boil, uncovered, for 3-4 minutes.
9. Remove from heat and add the sliced sausage; serve piping hot in flat bowls.
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