Sopa De Chouriço E Batata
A comforting and rustic Portuguese potato soup flavored with smoky chouriço and aromatic greens.
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Ingredients
- 250 grams Portuguese Chouriço sausage
- 750 grams Yukon Gold potatoes, peeled and cubed
- 1 large Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 3 tablespoons Extra virgin olive oil
- 1 1/2 liters Chicken or vegetable broth
- 2 cups Kale or Collard greens, thinly sliced
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 leaf Bay leaf
Instructions
- 1
In a large pot, heat the olive oil over medium heat and sauté the chopped onion and garlic until translucent.
- 2
Add the cubed potatoes and the bay leaf, stirring for 2 minutes to coat the potatoes in the oil.
- 3
Pour in the broth and bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are very soft.
- 4
While the potatoes cook, slice the chouriço into rounds and pan-fry them in a separate skillet until crispy; set aside.
- 5
Remove the bay leaf from the pot and use an immersion blender to puree the potatoes and broth until completely smooth.
- 6
Stir in the thinly sliced greens, smoked paprika, and the cooked chouriço slices.
- 7
Simmer for an additional 5 to 8 minutes until the greens are tender but still vibrant green.
- 8
Season with salt and pepper to taste and serve hot with a drizzle of fresh olive oil.
Nutrition per Serving
420
Calories
14g
Protein
38g
Carbs
24g
Fat
5g
Fiber
4g
Sugar
1150mg
Sodium
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