Portuguese Sausage And Cabbage Soup Food

PORTUGUESE SAUSAGE SOUP

Steps:

• Heat oil in a soup pot over medium heat until it sizzles, about 1 minute. Add potatoes, onion, carrots, and celery. Cook and stir for 3 to 4 minutes. Add garlic, salt, pepper, and red pepper flakes. Stir for another 2 to 3 minutes.
• Add kale and bay leaves to the pot. Cover and let kale wilt for 2 to 3 minutes.
• Add chicken broth, linguica, chorizo, tomatoes, and garbanzo beans with their juices to the pot and bring to a boil, about 5 minutes. Reduce heat to medium and simmer until veggies are tender, about 15 minutes more.

CALDO VERDE (PORTUGUESE CABBAGE SOUP)

Steps:

• Gently fry the onions and garlic in the olive oil until softened and translucent.
• Chop the chorizo into small chunks and add to the pan with the onion.
• Fry the onions and sausage for a few more minutes and then add the diced potatoes. They will absorb all the flavour from the sausage.
• Transfer the mixture to a large pan, add the stock, seasoning and bay leaves, and cook until the potatoes are soft.
• Meanwhile, very finely chop the cabbage (alternatively, buy a cabbage-shredding machine from the market as we did).
• When the potatoes are ready, mash them into the broth to make a thick base. Blanch the greens in boiling water for one minute to take off any bitterness, drain, then add to the simmering broth.
• Add as much cabbage as the broth will support - if you want heavy soup add loads of greens, if lighter, add less.
• Simmer for a few minutes. The soup will go the colour of jade.
• Mix the smoked paprika with some olive oil to make a dressing, and swirl this red magic into the vibrant green soup. Serve with some rustic country bread.

PORTUGUESE SAUSAGE AND BEAN STEW

Steps:

• If using dried beans, add the beans to a large bowl, cover by 2 inches with cold water and let soak for at least 8 hours, or overnight. Drain and set aside. If using canned beans, drain and rinse.
• Add the bacon, if using, to a large, heavy-bottomed pot over medium heat and cook until browned and crisp, about 10 minutes. Remove the bacon and set aside. Discard all but 1 tablespoon of the fat and return the skillet to the stovetop. Add the sausage and cook until browned. With a slotted spoon, remove the sausage to a bowl and reserve.
• Discard all but 1 tablespoon of the fat from the skillet and return to the stove over medium heat. When the fat shimmers, add the onion and garlic, stir to coat in fat, and cook until golden brown, about 4 minutes. Stir in the tomato paste and cook until fragrant, about 30 seconds.
• Add the potatoes and stir to coat in the tomato paste. Add the beans, chorizo, and all remaining ingredients, except the bacon, and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the flavors have melded and the dried beans are cooked through, about 1 to 1 1/2 hours. Crumble the bacon into beans, and season with additional salt, if needed. Remove the bay leaf, transfer the beans to a serving bowl and serve.

PORTUGUESE SOUP

Steps:

• In a large pot over medium heat, cook onions in oil until just tender. Stir in sausage and cook 5 minutes more. Place cabbage, potatoes, beans, ketchup, consomme and water in the pot. Season with garlic powder, pepper and salt. Bring to a boil, then reduce heat and simmer 30 to 45 minutes.
• Stir in vinegar and simmer 1 hour more. Add more water if needed.

CALDO VERDE (PORTUGUESE SAUSAGE KALE SOUP)

Steps:

• Slice sausage into 1/4-inch rounds. Heat oil in a pot over medium-high heat. Add sausage and saute until sausage begins to turn brown and renders some fat, 3 to 5 minutes. Transfer with a slotted spoon to a dish. Reduce heat to medium-low; add onions and pinch of salt salt. Stir and cook until softened, 4 to 5 minutes.
• Transfer potatoes to pot. Sprinkle in 2 teaspoons salt. Pour in chicken broth. Increase heat to high and bring to a simmer. Reduce heat to medium-low; simmer until potatoes are tender, 8 to 10 minutes.
• When potatoes are tender, carefully mash them in the broth with a potato masher until broken up or completely mashed. Add kale, a handful at a time. Transfer browned sausage to soup. Bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer until greens are tender, about 45 minutes.

PORTUGUESE BEAN SOUP II

Steps:

• In a large pot over low heat, combine sausage, ham hocks, onion and water. Cover and simmer 1 hour.
• Remove ham hock from soup, remove meat, tear into small pieces, and return meat to pot. Stir in carrots, potatoes, cabbage and tomato sauce. Cover and continue cooking 60 to 90 minutes more.
• Stir in beans and pasta, adding more water as needed, and cook until heated through and pasta is tender, 10 minutes.

PORTUGUESE KALE SOUP

Steps:

• Wash kale under running water.
• Strip from tough stem, coarse chop and set aside.
• In the food processor, using the medium shredder blade, shred cabbage, drain and rinse beans.
• Heat the olive oil in a large stock pot, add sausage, chopped onion and minced garlic.
• Cook, stirring occasionally until the onion is transparent.
• Add remaining ingredients, bring to a boil, reduce heat and simmer for about 45 minutes to 1 hour.
• Adjust chicken stock as needed for desired consistency.
• Add salt and pepper to taste, remove bay leaf and serve hot with a coarse bread.

SAUSAGE AND CABBAGE SOUP

Steps:

• In a 5- to 6-quart pan over medium-high heat, stir sausage often until lightly browned, 6 to 8 minutes. Spoon out and discard all but 1 tablespoon fat from pan.
• Add onion and garlic to pan; stir often until limp, 3 minutes.
• Increase heat to high. Add broth, beer, potatoes, cabbage, and carrots. Wrap and tie coriander, allspice, and peppercorns in cheesecloth; add to the pot. Cover and bring to a boil; reduce heat and simmer until potatoes are tender to bite, 10 to 15 minutes. Discard wrapped spices.
• Stir in parsley. Ladle soup into bowls. Serve mustard alongside to add to taste.

PORTUGUESE SAUSAGE SOUP

Steps:

• In a large saucepan cook all the sausage and onion until sausage is browned and onion is tender.
• Drain fat.
• Add the potatoes, your choice of broth, spinach, your choice of beer or water, and pepper.
• Bring to boiling; reduce heat.
• Cover and simmer about 20 mins or until potatoes are tender.

CABBAGE AND POTATO SOUP (CALDO VERDE)

Steps:

• Peel and cut up potatoes, and boil in salted water, with garlic.
• When soft, mash and add olive oil and cabbage or kale.
• Boil uncovered for about 3 minutes.
• Season to taste.
• Serve in bowls with a drop of olive oil in the bottom of each.

GRANDMA'S PORTUGUESE SOUP

Steps:

• Place beans in a large pot and cover with water. Soak 8 hours to overnight.
• Drain and rinse beans and return them to the pot. Add ham hocks and onion. Add enough water to cover ham hocks. Bring to a boil, reduce heat to a simmer, and cook until beans are tender, 1 to 2 hours.
• Remove ham hocks from soup and separate the meat from the bones. Return meat to the pot and discard bones. Add sausage, cabbage, potato, and tomato sauce to the pot. Bring to a simmer and cook until cabbage is softened, 30 to 45 minutes. Season with salt and pepper.

CABBAGE SOUP PORTUGUESE STYLE

Steps:

• Heat some oil in a heavy-base pan. Add the onion and the garlic and cook until they begin to soften and turn light golden.
• Add the potatoes and cook for 2 minutes, stirring, then add the stock. Bring to the boil and cook covered for 15 minutes or until tender. Mash the potatoes.
• Add the sliced cabbage and cook for further 5 minutes. Season with salt and pepper to taste.
• Meanwhile, heat a non-stick frying pan and cook the chorizo until crispy.
• Pour the "caldo verde" (green soup) into individual cups and scatter over the top some chorizo crispy slices.

FAVA BEAN SOUP WITH PORTUGUESE SAUSAGE

Steps:

• Heat 2-tablespoons oil in a Dutch oven. Add bay leaves, Gouveia Portuguese sausages, 1-teaspoon sea salt, 1-teaspoon black pepper and cook 4-6 minutes or until done. Add chopped garlic and sauté for a minute.
• Add remaining oil, 2-cups onions, celery, carrots, Serrano pepper, Roma tomatoes, salt and black pepper. Saute vegetables 2-3 minutes.
• Add *Portuguese Table wine and reduce by one half.
• Add ham stock, Yukon gold potatoes and green fava beans to soup. Add fresh chopped herbs and stir soup.
• Bring soup to a full boil and reduce to a simmer for 45 minutes or until beans are soft. Season with salt and pepper to taste.
• Serve soup in warm bowls and place one sausage on top.
• Garnish soup with Fresh Parsley Sprigs and Maui Onions.
• * Chef's Note: Bairrada or any Portuguese Red Table Wine.
• ** Fava Beans soaked over night in water.