Portuguese Green Soup

January, cold, soup weather.  It was the perfect day to make something nice and hot for dinner, especially since I hadn’t made a one-pot wonder for awhile.  I flipped through several cookbooks looking for a recipe I hadn’t made yet (because I wanted to try something new) and came across a Portuguese Green Soup in my Bon Appetit book.  Basic ingredients, could make some changes to use what I had, and sounded delicious.

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 bunch collard greens, center stems cut away, leaves thinly sliced  — or sort of chopped/cut into pieces
1 pound fully cooked spicy sausage (such as linguiça, andouille, or hot links), cut into 1/2-inch-thick rounds — I used venison roast that I had and cubed it
5 3/4 cups low-salt chicken broth
1 3/4 pounds russet potatoes, peeled, diced — why peel them?  There is great stuff in the skin!
1/2 teaspoon dried crushed red pepper

IMG_2641

Preparation

Heat olive oil in large pot over medium-high heat. Add onion and garlic. Saute until onion is soft and golden , about 5 minutes. Note:  my apartment smelled SO good.

IMG_2646

Add collard greens and saute until wilted, about 4 minutes.

IMG_2649

Add sausage (or venison in my case) and saute 5 minutes.

IMG_2653

Add broth and potatoes. Simmer soup uncovered until potatoes are tender, about 20 minutes.

IMG_2656

Transfer 2 cups soup (without sausage) to processor. Blend until smooth; return to pot of soup and bring to simmer.  Mix in crushed red pepper. Season with salt and black pepper.

This is where immersion blenders are heaven!!!  Now, it was hard to totally avoid the meat here but it made it kind of cool in the end.  I made it not super smooth but not super chunky.

IMG_2666

IMG_2667

IMG_2670

It was a very nice soup.  As mentioned, the meat was sort of ‘smoothed’ out from the immersion blender.  I had to add more salt — don’t know if it’s because sausage can often have more salt (and the recipe doesn’t call for any to begin with, they mention to add it at the end).  I added some garlic salt to give it some more kick.  But, I like this recipe.  It says 4 dinner servings.  Definitely!  I have plenty of soup to go around.

Cold Weather = Hot Stew

The nerve of November to bring cold weather!  It has gotten me in the hot soup/stew mood and I finally made some the other night.  I flipped through several cookbooks and recipe binders I have and found one that I couldn’t remember if I’d made before so checked it out.  So Monday night I crafted some of Cooking Light’s Dijon Chicken Stew with Potatoes and Kale.

It took a good hour+ and was well worth it.  First, the aroma of leeks and garlic made my mouth water then the simmering for ‘way too long’ made it nice and warm in my apartment.  When I got my first taste, despite my tongue getting burnt (OW!), very tasty!  The recipe says it’s 6 servings and that is a good call.  I have been enjoying leftovers for lunch all week.

My next thought for soup/stew is either posole or a lemon-type soup a friend gave me a recipe for a couple years back.

Mushrooms&stew 017