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| ISO: Portuguese Sausage Soup http://www.cookaholics.org/viewtopic.php?f=13&t=1931 |
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| Author: | SilverSage [ Fri Jan 06, 2012 8:33 pm ] |
| Post subject: | ISO: Portuguese Sausage Soup |
Sometimes you guys intimidate me with your knowledge. But then when I need information, it's not intimidating - it's valuable. So I'm asking another question in my quest to try new things. Some years ago, we used to frequent a (now defunct) restaurant that had Portuguese Sausage Soup. It was sooooo good! It was NOT green soup. It was the color of minestrone or vegetable soup. We remember sausage, some kind of bean (probably garbanzos), something tomatoe-y, and a bit of green stuff (I later learned it's probably kale). I just found the Portuguese sausage at Publix, and I want to try to reproduce the soup. I googled it, and found a lot of green soups, and a bunch of other stuff. I just trust you guys more. Can anyone point me towards a good version of Portuguese Sausage Soup? |
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| Author: | TheFuzzy [ Fri Jan 06, 2012 11:34 pm ] |
| Post subject: | Re: ISO: Portuguese Sausage Soup |
Interestingly, I only have one recipe which fits this description; all of the other soups I see with significant amounts of chourico or linquica are variations on caldoverde. So, here's a recipe from The Food of Portugal by Jean Anderson ( buy here: http://www.powells.com/biblio/72-9780688134150-0 ) Note that I have abbreviated the instructions for this recipe considerably. Sorry, I'm lazy that way. Chick-Pea Soup Alentejo-Style 6 cups cooked chickpeas (from 2 cups dried or 3 cans) 4 medium garlic cloves, minced 3 tablespoons vegetable oil 4 large yellow onions, peeled and chopped 3 medium "Maine" potatoes, peeled and diced 1/2 teaspoon thyme 1/2 teaspoon ground coriander 1 large bay leaf 1 quart beef stock 1/2 lbs chourico or linquica, sliced thick. 1 cup chopped baby spinach 1 1/2 tsp salt Ground black pepper 2 tbs virgin olive oil If using canned chick-peas, heat them with a little water. Fry the garlic and onions, stirring, in the vegetable oil until translucent and slightly browned. Add the potatoes and fry for another 3 minutes, stirring. Add the thyme, coriander, and bay leaf, and then cook over low heat for 10 minutes. Add the broth and simmer while you fry the sausage. In yet another pan, fry the sausage until lightly browned and the fat renders out. Reserve 1-2 Tbs of the drippings and drain the sausage. Using the reserved fat, fry the spinach for 2 minutes, until wilted. Puree half the chick peas and all of the potatoes and onions. Return them to the pot, add the sausage and spinach, and leave over low heat for 30 minutes. Stir in the salt, pepper to taste, and the olive oil. Serve. |
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| Author: | jeanf [ Mon Jan 09, 2012 12:43 pm ] |
| Post subject: | Re: ISO: Portuguese Sausage Soup |
SS, not portuguese...but this soup is amazingly good and can probably be adapted to what you are looking for if the one Fuzzy already supplied doesn't work out to be what you remember: http://www.katecooksthebooks.com/other-favorite-books-and-magazines/bon-appetit-magazine/off-topic-pasta-sausage-and-bean-soup |
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| Author: | SilverSage [ Mon Jan 09, 2012 2:37 pm ] |
| Post subject: | Re: ISO: Portuguese Sausage Soup |
I tried this last night. I used Fuzzy's recipe as a starting point, and went from there. I used the kale (which I already had) in place of the spinach (which I didn't). Tossed in a can of diced tomatoes, which we both remembered (possibly erroneously) being in there. And I skipped the whole puree thing. We tasted & tweaked, and were real happy with the result. |
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