Portuguese Tomato and Sausage Soup (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 3 |
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Ingredients:
4 slices bacon, diced |
8 ounces linguica, finely chopped |
8 ounces linguica, cut into 1/4-inch thick slices |
8 ounces chorizo, finely chopped |
8 ounces chorizo, cut into 1/4-inch thick slices |
2 cups chopped red onion |
1 tablespoon plus 1 teaspoon essence |
1/2 teaspoon crushed red pepper flakes |
2 tablespoons minced garlic |
2 bay leaves |
8 cups chopped tomatoes, seeded |
6 cups chicken stock |
salt and freshly ground black pepper |
1/2 cup finely chopped fresh cilantro leaves |
crusty bread, for serving |
Directions:
1. Cook the bacon in a medium pot for about 2 minutes. Add the sausages and cook with the bacon until all browned, about 5 more minutes. Add the onion, Essence and red pepper flakes and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the bay leaves, tomatoes and stock and stir to combine. Bring to a boil, reduce the heat, and simmer for about 30 minutes. Season, to taste, with salt and freshly ground black pepper. Stir in cilantro and serve with crusty bread.
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