Ingredients with Measurements:
- 1 pound Azaruja sausage, sliced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 4 cups water
- 4 cups chopped kale
- 2 cups diced potatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
Special equipment needed:
- Large soup pot
- Wooden spoon
- Ladle
Step-by-step instructions:
1. In a large soup pot, cook the sliced Azaruja sausage over medium heat until browned. Remove from the pot and set aside.
2. In the same pot, sauté the chopped onion and minced garlic until softened.
3. Add the chicken broth, water, chopped kale, diced potatoes, dried thyme, and dried oregano to the pot. Stir to combine.
4. Bring the soup to a boil, then reduce the heat to low and let simmer for 20-25 minutes, or until the potatoes are tender.
5. Add the cooked Azaruja sausage back to the pot and season with salt and pepper to taste.
6. Serve hot with crusty bread or crackers.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for cooking sausage and sautéing onion and garlic. Bring soup to a boil, then reduce heat to low and let simmer.
Serving size:
6-8 servings
Nutritional information:
Per serving:
Calories: 320
Fat: 18g
Carbohydrates: 20g
Protein: 20g
Sodium: 1200mg
Fiber: 3g
Sugar: 3g
Substitutions for ingredients:
- Any type of sausage can be substituted for Azaruja sausage.
- Spinach or Swiss chard can be used instead of kale.
- Sweet potatoes or butternut squash can be used instead of regular potatoes.
Variations:
- Add a can of diced tomatoes for a slightly different flavor.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add a can of white beans for extra protein.
Tips and tricks:
- Be sure to slice the sausage thinly so it cooks evenly.
- If the soup is too thick, add more water or broth until it reaches the desired consistency.
- For a creamier soup, add a splash of heavy cream or half-and-half.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup on the stove over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprig of fresh thyme or oregano on top.
Garnishes:
- Crusty bread or crackers
- Shredded Parmesan cheese
- Red pepper flakes
Pairings:
- A crisp green salad
- Garlic bread
- A glass of red wine
Suggested side dishes:
- Roasted vegetables
- Grilled chicken or fish
- Garlic mashed potatoes
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to reduce the liquid.
- If the soup is too salty, add a splash of vinegar or lemon juice to balance the flavors.
Food safety advice:
- Be sure to cook the sausage thoroughly before adding it to the soup.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Azaruja sausage is a traditional Portuguese sausage made with pork and a blend of spices.
Flavor profiles:
This soup is savory and slightly spicy, with a hint of sweetness from the potatoes.
Serving suggestions:
Serve this soup as a main course with crusty bread or crackers.
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Region: Portuguese