Menu Enter a recipe name, ingredient, keyword...

Sopa de Fubà (Collard Greens, Cornmeal, and Sausage Soup)

By

Google Ads
Rate this recipe 4.4/5 (5 Votes)

Ingredients

  • 1/2 cup yellow cornmeal
  • 2 tbsp. canola oil
  • 6 oz. kielbasa sausage, cut diagonally into 1/4"-thick slices
  • 7 cups chicken stock
  • 4 oz. collard greens, stemmed and thinly sliced crosswise
  • 2 eggs, lightly beaten
  • Kosher salt and freshly ground black pepper, to taste
  • 2 scallions, thinly sliced

Details

Servings 6
Preparation time 10mins
Cooking time 40mins
Adapted from saveur.com

Preparation

Step 1

1. Heat cornmeal in a 10" skillet over medium-high heat and cook, swirling pan constantly, until lightly toasted and fragrant, about 3–4 minutes. Transfer cornmeal to a bowl; set aside. Heat oil in skillet and add sausages; cook, turning occasionally, until browned and cooked through, about 10 minutes. Transfer to a plate and set aside.

2. Bring chicken stock to a boil in a 6-qt. pot over high heat. Whisk in reserved cornmeal, reduce heat to medium-low, and cook, whisking often, until cornmeal is tender, about 40 minutes. Stir in reserved sausages and collards and cook, stirring occasionally, until collards wilt, 15 minutes. Place eggs in a medium bowl and add 1 cup cornmeal mixture; whisk until smooth. Return mixture to pot and stir until incorporated; cook for 1 minute more and season with salt and pepper. Ladle soup into 6 serving bowls and garnish with scallions; serve hot.

You'll also love

Review this recipe

Sausage All-Stars Sausage, Cream Cheese Pinwheels