A rustic portugese soup that is vibrant and hearty to get you through colder days.
- 1/4 cup extra-virgin olive oil
- 12 ounces Linguica, chorizo, or any spicy/garlicky sausage, cut into 1/2-inch pieces
- 1 onion, chopped fine ( I chopped up some leek, instead)
- 4 garlic cloves, minced
- Salt and pepper
- 1-2 tablespoons crushed red pepper
- 1/4 teaspoon red pepper flakes (add more to make it as spicy as you want)
- 2-3 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch pieces
- 4 (or 8) cups chicken broth
- 4 cups water if not using 8 cups of chicken broth
- 1 pound collard greens (or use your faovrite similar green: kale, swiss chard, rainbow chard), stemmed and cut into 1-inch pieces
- 2 teaspoons white wine vinegar
- 6-8 quart dutch oven
- wooden spoon for cooking
- blender
- ladle for serving
- Heat oil in dutch oven over medium / medium-high heat until shimmering, but not smoking
- Add sausage and suate until lightly browned ~5 min
- Remove sausage, add onion, garlic, salt, pepper, and crushed red pepper flakes cook until onions are soft ~ 3 min
- Add potatoes, broth, and/or water increase heat until boiling
- Reduce heat to simmer until potatoes are soft ~10 min
- Set aside 1 cup of soup solids and 1 cup soup liquid
- Add greens to pot and simmer for 10 minutes
- Blend together soup solids, soup liquids, and remaining oil until smooth and creamy
- Add sausage back to pot and simmer until greens are soft and tender
- Add blended mixture into pot stir and remove pot from heat
- Season with salt and pepper to taste