Thread: 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

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]