Portuguese Green Soup

By á-174942

Ingredients

• 2 tablespoons olive oil
• 1 medium onion chopped
• 3 cloves garlic minced
• 1 bunch collard greens center stems cut
• away, and leaves thinly sliced
• 1 pound fully cooked spicy sausage cut 1/2"-thk rounds (such as linguiça, andouille, or hot links)
• 5 3/4 cups low-salt chicken broth
• 1 3/4 pounds russet potatoes peeled, diced
• 1/2 teaspoon dried crushed red pepper

Details

Servings 4

Preparation

Step 1

Heat olive oil in large pot over medium-high heat. Add onion and garlic. Sauté until onion is soft and golden, about 5 minutes.

Add collard greens and sauté until wilted, about 4 minutes. Add sausage and sauté 5 minutes. Add broth and potatoes. Simmer soup uncovered until potatoes are tender, about 20 minutes.

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 recipe yields 4 main-course servings.