Cornmeal and Sausage Soup (Sopa De Fubà) |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 6 |
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A Brazilian recipe from Saveur #133. Ingredients:
1/2 cup yellow cornmeal |
2 tablespoons canola oil |
6 ounces kielbasa sausage (cut diagonally into 1/4 inch thick slices) |
7 cups chicken stock |
4 ounces collard greens, stemmed and thinly sliced crosswise |
2 eggs, lightly beaten |
kosher salt, to taste |
freshly ground black pepper, to taste |
2 scallions, thinly sliced |
Directions:
1. Heat cornmeal in a 10 skillet over medium-high heat and cook, swirling pan constantly, until lightly toasted and fragrant, about 3–4 minutes. Transfer cornmeal to a bowl; set aside. Heat oil in skillet and add sausages; cook, turning occasionally, until browned and cooked through, about 10 minutes. Transfer to a plate and set aside.
2. Bring chicken stock to a boil in a 6-qt. pot over high heat. Whisk in reserved cornmeal, reduce heat to medium-low, and cook, whisking often, until cornmeal is tender, about 40 minutes. Stir in reserved sausages and collards and cook, stirring occasionally, until collards wilt, 15 minutes. Place eggs in a medium bowl and add 1 cup cornmeal mixture; whisk until smooth. Return mixture to pot and stir until incorporated; cook for 1 minute more and season with salt and pepper. Ladle soup into 6 serving bowls and garnish with scallions; serve hot.
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