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Thread: dinner last night - Sweet Potato and Linguica Soup

  1. #1
    Kate Connally Guest

    Default dinner last night - Sweet Potato and Linguica Soup

    I tried a new recipe. It was excellent. I made one change and
    used kale instead of spinach.

    Kate

    SWEET POTATO AND LINGUIÇA SOUP

    2 T. extra-virgin olive oil
    1 11-13 oz. fully cooked smoked Portuguese linguiça sausage, sliced
    into 1/4" thick slices
    2 med. onions, chopped
    2 lg. cloves garlic, crushed
    2 lb. red-skinned sweet potatoes (yams; ~ 2 large), peeled, halved, cut
    into 1/4" thick slices
    1 lb. white-skinned potatoes, peeled, halved, cut into 1/4" thick slices
    6 c. chicken broth
    1 9-oz. bag fresh spinach

    Heat olive oil in a large, heavy pot over medium-high heat. Add sausage
    and cook until brown, stirring often, about 5-7 minutes. Transfer
    sausage to a paper towel to drain. Add onions and garlic to pot and
    cook until translucent, about 5 minutes. Add all potatoes and cook
    until they begin to soften, stirring often, about 12 minutes. Add broth
    and bring to a boil, scraping up any browned bits. Reduce heat to
    medium-low and cover. Simmer until potatoes are soft, about 20 minutes.
    Using a potato masher, mash some of the potatoes in the pot. Add
    browned sausage to soup. Stir in fresh spinach and simmer just until
    wilted, about three minutes. Season with salt and divide among bowls to
    serve. (Adapted from Bon Appetit)

    --
    Kate Connally
    “If I were as old as I feel, I’d be dead already.”
    Goldfish: “The wholesome snack that smiles back,
    Until you bite their heads off.”
    What if the hokey pokey really *is* what it's all about?
    mailto:[email protected]

  2. #2
    [email protected] Guest

    Default Re: dinner last night - Sweet Potato and Linguica Soup

    On Wed, 20 Apr 2011 16:19:36 -0400, Kate Connally
    <[email protected]> wrote:

    >I tried a new recipe. It was excellent. I made one change and
    >used kale instead of spinach.
    >
    >Kate
    >
    >SWEET POTATO AND LINGUIÇA SOUP
    >
    >2 T. extra-virgin olive oil
    >1 11-13 oz. fully cooked smoked Portuguese linguiça sausage, sliced
    > into 1/4" thick slices
    >2 med. onions, chopped
    >2 lg. cloves garlic, crushed
    >2 lb. red-skinned sweet potatoes (yams; ~ 2 large), peeled, halved, cut
    > into 1/4" thick slices
    >1 lb. white-skinned potatoes, peeled, halved, cut into 1/4" thick slices
    >6 c. chicken broth
    >1 9-oz. bag fresh spinach
    >
    >Heat olive oil in a large, heavy pot over medium-high heat. Add sausage
    >and cook until brown, stirring often, about 5-7 minutes. Transfer
    >sausage to a paper towel to drain. Add onions and garlic to pot and
    >cook until translucent, about 5 minutes. Add all potatoes and cook
    >until they begin to soften, stirring often, about 12 minutes. Add broth
    >and bring to a boil, scraping up any browned bits. Reduce heat to
    >medium-low and cover. Simmer until potatoes are soft, about 20 minutes.
    > Using a potato masher, mash some of the potatoes in the pot. Add
    >browned sausage to soup. Stir in fresh spinach and simmer just until
    >wilted, about three minutes. Season with salt and divide among bowls to
    >serve. (Adapted from Bon Appetit)


    Wow, that sounds wonderful. I just bought some Salvadoran style
    chorizo that should be greatl for this.

    koko
    --
    Food is our common ground, a universal experience
    James Beard

    www.kokoscornerblog.com

    Natural Watkins Spices
    www.apinchofspices.com

  3. #3
    Kate Connally Guest

    Default Re: dinner last night - Sweet Potato and Linguica Soup

    On 4/21/2011 7:37 PM, [email protected] wrote:
    > On Wed, 20 Apr 2011 16:19:36 -0400, Kate Connally
    > <[email protected]> wrote:
    >
    >> I tried a new recipe. It was excellent. I made one change and
    >> used kale instead of spinach.
    >>
    >> Kate
    >>
    >> SWEET POTATO AND LINGUIÇA SOUP
    >>
    >> 2 T. extra-virgin olive oil
    >> 1 11-13 oz. fully cooked smoked Portuguese linguiça sausage, sliced
    >> into 1/4" thick slices
    >> 2 med. onions, chopped
    >> 2 lg. cloves garlic, crushed
    >> 2 lb. red-skinned sweet potatoes (yams; ~ 2 large), peeled, halved, cut
    >> into 1/4" thick slices
    >> 1 lb. white-skinned potatoes, peeled, halved, cut into 1/4" thick slices
    >> 6 c. chicken broth
    >> 1 9-oz. bag fresh spinach
    >>
    >> Heat olive oil in a large, heavy pot over medium-high heat. Add sausage
    >> and cook until brown, stirring often, about 5-7 minutes. Transfer
    >> sausage to a paper towel to drain. Add onions and garlic to pot and
    >> cook until translucent, about 5 minutes. Add all potatoes and cook
    >> until they begin to soften, stirring often, about 12 minutes. Add broth
    >> and bring to a boil, scraping up any browned bits. Reduce heat to
    >> medium-low and cover. Simmer until potatoes are soft, about 20 minutes.
    >> Using a potato masher, mash some of the potatoes in the pot. Add
    >> browned sausage to soup. Stir in fresh spinach and simmer just until
    >> wilted, about three minutes. Season with salt and divide among bowls to
    >> serve. (Adapted from Bon Appetit)

    >
    > Wow, that sounds wonderful. I just bought some Salvadoran style
    > chorizo that should be greatl for this.


    That sounds good. I guess you could use pretty much any sausage.
    It would also be good with kielbasa, I would think.
    Kate

    --
    Kate Connally
    “If I were as old as I feel, I’d be dead already.”
    Goldfish: “The wholesome snack that smiles back,
    Until you bite their heads off.”
    What if the hokey pokey really *is* what it's all about?
    mailto:[email protected]

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