Sunday, October 2, 2011

Portuguese Green Soup

Serves 8

2 tablespoons olive oil
8 ounces spicy Italian sausage
1 ½ cups onions, finely sliced
4 cloves garlic, minced
6 cups chicken stock
2 cups water
4 Yukon gold potatoes, medium size, very thinly sliced (whole rounds, do not peel)
1 ½ teaspoon sea salt Trapani, Flor Blanca or Aguni
½ teaspoon ground pepper
5 cups Swiss Chard or Kale, roughly chopped
2 tablespoons lemon juice, freshly squeezed

1.      Add 1 tablespoon oil in a large stockpot.  Add the sausage and cook thoroughly over medium high heat.  Take the sausage out of the pan and put on a plate lined with paper towel.
2.     Lightly wipe out excess grease in pan.  Add  1 tablespoon  of oil to the pot.  Add the onions, sauté for 10 minutes or just until they soften.
3.     Add garlic, sauté 2 minutes.
4.     Add stock and water.  Bring to a boil.
5.     Add potatoes and sea salt. Reduce heat to a slow simmer.  Simmer soup until the potatoes are tender.  15-20 minutes.  Stir occasionally. 
6.     Stir in ‘Swiss Chard or Kale and lemon juice and cooked sausage.  Simmer 5 minutes.

*Note:  I often replace the potatoes with Daikon radishes.  Slice them thinly and cook just like you do the potatoes.  It is a great low carb substitute. 

No comments:

Post a Comment