You must try this delicious and traditional soup recipe. Portuguese green soup is a typical Portuguese soup very much appreciated in our country. Bon appetit!!!
INGREDIENTS FOR THIS RECIPE
Here you'll find all the ingredients needed to make this recipe:
● Water
● Onion
● Potatoes
● Collard greens
● Olive oil
● Salt
● Portuguese chouriço
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE PORTUGUESE GREEN SOUP:
Peel and wash the potatoes. Place the onions cut into pieces and the potatoes in a large saucepan with water. Bring to a boil over high heat. When starts boiling, reduce to medium-low heat and cook for 25 minutes. Then, remove briefly the saucepan from heat and use a hand blender to blend the soup until creamy. Season with olive oil and a little salt, stir and place the saucepan back on the stove over medium-high heat. When starts boiling, reduce to low heat and add the collard greens and the chouriço cut into round slices. Stir with a wooden spoon and cook about 15 minutes with the pan covered.
Turn off the heat and serve immediately.
YOU MAY ALSO LIKE:
● Creamy watercress and spinach soup
● Traditional dogfish soup
● Tomato dogfish soup
● Red bean soup with pasta and chouriço
● Ling fish soup
● Coriander soup
● Meat soup
● Cod soup
● Pea puree soup
● Lettuce soup
Portuguese green soup
You must try this delicious and traditional soup recipe. Portuguese green soup is a typical Portuguese soup very much appreciated in our country. Bon appetit!!!
(3 votes, 4.33 out of 5)
Ingredients
- 2 liters (about 8 cups) water
- 4 medium onions
- 4 medium potatoes
- 250 grams (8 3/4 ounces) shredded collard greens
- 50 ml (1/4 cup) olive oil
- Salt (to taste)
- 50 grams (1 3/4 ounces) Portuguese chouriço
Directions
- Peel and wash the potatoes. Place the onions cut into pieces and the potatoes in a large saucepan with water. Bring to a boil over high heat. When starts boiling, reduce to medium-low heat and cook for 25 minutes. Then, remove briefly the saucepan from heat and use a hand blender to blend the soup until creamy. Season with olive oil and a little salt, stir and place the saucepan back on the stove over medium-high heat.
- When starts boiling, reduce to low heat and add the collard greens and the chouriço cut into round slices. Stir with a wooden spoon and cook about 15 minutes with the pan covered, stirring occasionally.
- Turn off the heat and serve immediately.
