Monday, September 3, 2012

RECIPE: Portuguese Green Soup


2 tablespoons olive oil

1 medium onion, chopped

3 cloves garlic, minced

2 bunches collard greens, center stems cut away, leaves thinly sliced

1 pound fully cooked spicy sausage (such as linguiça, andouille, or hot links), cut into 1/2-inch-thick rounds

5 3/4 cups low-salt chicken broth

1 pound russet potatoes, peeled, diced

1/2 teaspoon dried crushed red pepper

Heat olive oil in large pot over medium-high heat. Add onion and garlic. Sauté until onion is soft and golden, about 5 minutes.  Add collard greens and sauté until wilted, about 4 minutes.  Add sausage and sauté 5 minutes.  Add broth and potatoes. Simmer soup uncovered until potatoes are tender, about 20 minutes.  Transfer 2 cups soup (without sausage) to a food processor or a blender. Blend until smooth; return to pot of soup and bring to simmer. Mix in crushed red pepper.  Season with salt and black pepper.

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