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> Portuguese Soup |
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| Portuguese Soup |
| Yield: 4 portions |
| Ingredients |
Amounts |
| Linguicia, sausage |
1/4 lb. |
| Chorizo, sausage |
1/4 lb. |
| Olive oil |
2 Tbsp. |
| Onion, small dice |
1/2 cup |
| Celery, small dice |
1/4 cup |
| Carrots, small dice |
1/4 cup |
| Chicken broth |
5 cup |
| Tomato concassée |
1 lb. |
| Garbanzo beans, canned |
1 can (approx. 12-14
ox.) |
| Kale, chopped coarsely |
1/2 lb. |
| Basil, dried |
1/2 tsp. |
| Thyme, dried |
1/2 tsp. |
| Salt |
to taste |
| Black Pepper |
to taste |
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| Method |
- Preheat a 4-quart soup pot. Remove the casings from the
sausages and crumble the sausage meat into the heated pot.
Cook over medium heat to render the fat out of the sausage
meat. Pour off half of the rendered fat and discard it.
- Add the olive oil to the rendered sausage and bring up
to medium temperature.
- Add the onion and sweat until it begins to soften. Add
celery, carrots and garlic. Lower the heat and continue
to sweat vegetables for 10 minutes or until slightly tender.
- Add the potatoes, chicken broth and tomatoes; bring the
soup to a simmer.
- Add the garbanzo beans and continue to simmer the soup
until all the vegetables are tender. (approx. 1/2 hour)
- Add the Kale and dried herbs, simmer for approx. 10 more
minutes.
- Taste the soup and adjust the seasoning with salt and
pepper.
- Serve in a heated bowl accompained by some crusty peasant
style bread.
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