Ingredients with Measurements:
- 4 Alheira sausages
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 potatoes, peeled and diced
- 4 cups of chicken or vegetable broth
- 4 cups of chopped kale
- 1 bay leaf
- 1 teaspoon of paprika
- Salt and pepper to taste
- Olive oil for cooking
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, heat some olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
2. Add the diced potatoes, bay leaf, and paprika to the pot. Stir to combine.
3. Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat to low and let simmer for 20 minutes or until the potatoes are tender.
4. While the soup is simmering, remove the casing from the Alheira sausages and crumble the meat into small pieces.
5. In a separate pan, cook the Alheira sausage meat over medium heat until browned and crispy.
6. Add the chopped kale to the soup and let it cook for 5-10 minutes until wilted.
7. Remove the bay leaf from the soup and use an immersion blender or regular blender to puree the soup until smooth.
8. Add the cooked Alheira sausage meat to the soup and stir to combine.
9. Season the soup with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 30g
Protein: 12g
Substitutions for ingredients:
- Alheira sausages can be substituted with chorizo or any other type of sausage.
- Kale can be substituted with spinach or Swiss chard.
- Paprika can be substituted with smoked paprika for a stronger flavor.
Variations:
- Add some diced carrots or celery to the soup for extra flavor and nutrition.
- Use vegetable broth instead of chicken broth for a vegetarian version of the soup.
- Top the soup with some croutons or grated cheese for added texture and flavor.
Tips and tricks:
- To make the soup creamier, add a splash of heavy cream or coconut milk before blending.
- If you don't have an immersion blender, let the soup cool slightly before blending in a regular blender.
- Adjust the seasoning to your taste by adding more or less salt and pepper.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in bowls with a drizzle of olive oil and some chopped fresh parsley on top.
Garnishes:
Fresh parsley, croutons, grated cheese
Pairings:
Crusty bread, white wine
Suggested side dishes:
Green salad, roasted vegetables
Troubleshooting advice:
If the soup is too thick, add more broth or water to thin it out. If it's too thin, let it simmer for a few more minutes to reduce.
Food safety advice:
Make sure to cook the Alheira sausage meat thoroughly before adding it to the soup.
Food history:
Alheira is a type of Portuguese sausage made with bread, poultry, and spices. It was originally created by Portuguese Jews who were forced to convert to Christianity during the Inquisition and had to hide their true beliefs by pretending to eat pork.
Flavor profiles:
Savory, smoky, slightly spicy
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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Region: Portuguese