This Portuguese soup is a collard green soup with pureed potatoes. It’s topped with Portuguese sausage and drizzled with olive oil. It’s perfect served with crusty bread!
10 Potatoes (peeled & cut into 1 inch slices)
2 Large Onions
2 Cloves of Garlic
1 Large Bay Leaf
1/4 Cup Olive Oil
1 Tbsp. Salt
1/2 Tsp. Pepper
1 Whole Chourico (Portuguese) sausage (rinsed and dried)
6 Cups Collard Greens (Washed and Sliced Thin)
6 Cups Chicken Broth
6 Cups Water
In large soup pot add water, broth, potatoes, onions, garlic, olive oil, and the bay leaf.
Cook on high for 20-30 minutes or until the potatoes are cooked and tender.
Remove the pot from the heat.
Remove the bay leaf and puree the soup with a hand blender until it turns creamy.
Return the pot to the stove and cook on medium heat. Add the whole Chourico sausage (do not slice) and cook for an additional 10-15 minutes.
Remove the sausage and slice into 1/4 inch slices. Set the slices aside for the garnish.
Add the collard greens to the pot and cook for about 5-10 minutes.
Remove from the stove top and serve in individual bowls.
Add a drizzle of olive oil to the top of each bowl and add a few slices of sausage on top for garnish.
(I also like to serve a small bowl of sliced sausage on the table in case people want to add a little more!)
- Cuisine: Portuguese