Serves 1
Directions
- 1Dice one onion and 3-4 cloves of garlic.
- 2Peel and dice 4-5 large potatoes.
- 3Shave the spring or collard greens into thin strips after washing and removing the roots.
- 4Slice the Portuguese sausage thinly.
- 5Render the fat out of the sausage in a pot until crispy, then remove most of the sausage pieces and set aside.
- 6Sauté the onion and garlic in the remaining sausage fat.
- 7Add the diced potatoes to the pot and mix with the aromatics.
- 8Add chicken stock, cover, and boil until the potatoes are completely soft.
- 9Blend the soup into a smooth consistency using an immersion blender.
- 10Add the greens and let them cook until soft.
- 11Stir in most of the reserved crispy sausage.
- 12Serve the soup topped with the remaining crispy sausage.
Ingredients
- 1 whole onion
- 3-4 clove garlic
- 4-5 whole large potato
- bunch spring or collard greens
- whole portuguese sausage (chouriço)
- cup chicken stock
- salt (optional)
Equipment
knifecutting boardvegetable peelerpotspatulaimmersion blenderladletongs
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