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

By CheeseDiva

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
• 2 eggs, lightly beaten

Details

Servings 6
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.

The measurements of your recipe is confusing. The amount of cornmeal is what is at issue. It says to use 1/2 cup then at the end is says add 1 cup. That would make it 1 1/2 cups. Please correct. thank you. Susan

Its only 1/2 cup - you ad a cup of the cooked mixture back into the eggs so they don't scramble.

Its only 1/2 cup - you had a cup of the cooked mixture back into the eggs so they don't scramble.

This is one of the best recipes I've tried from Saveur. I increased the collards a bit and added about 2T diced onion and 2T diced red pepper, sauteed in the oil left in the pan from when I browned the sausage. Absolutely delicious.

I'm guessing that's a tiny bit of paprika on the photo. To add some color to the dish. haha! This is definitely some food comfort food on a cold winter night.

This soup was tasty, but nothing like the picture. It was too brothy, not thick at all. Even though I followed the directions exactly, the eggs separated in the soup, making it look like egg-drop soup. I think the instructions need to give more advice on how to achieve the texture in the picture.

Although I forgot the scallions and the paprika at the end, this was a VERY satisfying soup and a well-done recipe. Giving the cornmeal time to bloom in the broth and then tempering the eggs so they would not scramble produced a very rich, silky texture despite there being no cream or other dairy in the ingredients. I would normally use my own homemade chicken stock for this but only had two cups in the freezer so I added three cups of chicken broth made from Better than Bullion paste and two cubes of Telma mushroom stock. With the salt from the kielbasa, the result overall was a tiny bit more salt that I would have preferred, but next time I will use only my own unsalted stock and expect perfect results. Excellent winter recipe!

The base was a little thick at the end, so added a bit more stock.

Will add more sausage next time so the collards and meat are more even.

Be sure an temper the eggs. This will keep them from scrambling when added into the soup.

Made without sausage and was very tasty. Yes, almost gumbo like, so next time (when I also add sausage) I'm going to thin it a bit with more stock.

is not the 1 cup corn meal mixture after the 1/2 cup has been cooked?

is not the 1 cup corn meal mixture after the 1/2 cup has been cooked?