Tag Archives: andouille sausage

Caldo Verde (Portuguese Sausage and Greens Soup)

26 Sep

It is late in September and I haven’t posted for you guys in weeks! Back-to-school is a challenging time, and this year my college teaching career has taken a turn for the better and busier (tenure track, presentations, grant-writing, event-planning AND a new edition of the textbook), so I have been all-in at the college and all out of commission in the food-writing biz.

But that doesn’t mean I have been ordering take-away dinners. I just haven’t been narrating our every meal! (And I haven’t been doing much new stuff either, but sticking to my tried-and-true reliable recipes.)

Andouille sausage is not, perhaps the most traditional choice, but it works!

Andouille sausage is not, perhaps the most traditional choice, but it works!

However, a good price on some DArtagnan andouille sausage at Fairway Market and armfuls of late summer greens from Restoration Farm CSA and a kicking homemade beef stock in the freezer assembled themselves in my head into a delicious soup for the cool early fall air. When I say assembled themselves, I mean it: this is an easy-peasy soup that doesn’t take much effort.

I will post more in the coming days, I hope; I have a few Edible Long Island articles to catch you up on as well!

A delicious soup for a cool day when you want a soup that warms but doesn't overstuff you

A delicious soup for a cool day when you want a soup that warms but doesn’t overstuff you

Caldo verde (Portuguese green soup with sausage)

2 generous tablespoons extra virgin olive oil

6 oz andouille (or other spicy, robust sausage), sliced in ¼ rounds

1 Cup onion, diced fine

2 Tbs garlic, minced

6 Cups sturdy, leafy greens (kale, collards, escarole, chard, beet greens), cleaned and torn into largish pieces

2 Cups potatoes, cubed

6-8 cups cooking liquid; at least four Cups being a good, flavorsome, low-salt stock

Salt and pepper to taste

Heat the oil in your soup pot until rippling. Add sausage and lower heat to medium. Cook sausage until browned and remove to a plate, setting aside for later.

To the seasoned oil, add the onions and garlic and sauté at medium-low until translucent and tender (the longer the better). Add your leafy greens and wilt briefly. Then add potatoes and cooking liquid. Bring to a boil, then simmer until greens and potato are tender (15-20 minutes). (some people mash or put the broth into the food processor at this point; I don’t, but might start to convince the little guy it is pesto soup?) Return sausage to the pot, warm for five minutes and serve in bowls with crusty bread.

 

Souped Up: Andouille Sausage, Garbanzos and Kale

13 Apr
Aye me hearties…

One of the few things I miss when winter finally gets out of my face for a few months is hearty soups. So, to celebrate (or bid adieu to) the tail end of the cold and damp, I made just such a hearty (and spicy) soup. I served it to late evening guests recently as a stodgy and substantial — but lively – counterbalance to late evening imbibing. It was very restorative the day after too! I actually served it in tea cups, which was kind of sweet and cozy, and just the right moderate portion for night-time. It’s also easier to handle than bowls when you are sprawled on couches and not seated at a table.

It is another riff on one of my favorite types of soup: a bean, a green and a sausage. This time the bean is nutty, firm garbanzo and the sausage spicy Cajun-style Andouille. The green is kale. If you are not familiar with kale, it is available pretty much year-round, another leafy-green packed with nutrients and fiber and all that good stuff. It is similar to spinach and chard when you cook it, but you have to cook it quite a bit longer for it to soften up. The advantage is that it won’t get mushy in your soup, but will retain a bit of crunchy character. The colors in this one are also really lovely!

Andouille Sausage, Kale and Garbanzo Soup

2 Tbs extra virgin olive oil

1 medium onion, chopped

½ Cup red pepper, chopped

2-3 cloves garlic, peeled and chopped

6-8 oz andouille sausage (or other highly seasoned sausage – I like spicy, but you can use non-spicy too), in ½ inch slices

1 bunch kale, washed thoroughly, stems removed and chopped

2 cups russet potatoes, peeled and chopped into ½ inch squares

32 oz low sodium vegetable broth (or however much broth you have, mixed with water to make 32 oz)

1 15.5 oz can chick peas (garbanzos, ceci), drained and rinsed

2 Tbs fresh thyme or 1 Tbs dried (may be increased or decreased to your liking)

 

In a large heavy-bottomed pot, heat oil until liquid and fragrant, add onions, stir to coat then reduce heat and allow to soften and become translucent. Add red pepper and garlic and cook, stirring, until softened. Increase heat to medium high, add sausage slices and cook through. Stir in kale and potatoes and coat well. Add vegetable broth and additional water to cover the ingredients. Bring to a boil and reduce heat to a lively simmer for 15 minutes. Add garbanzos and thyme and simmer another 5-10 minutes. Season with salt and pepper to taste and serve with crusty bread/a grating of parmesan cheese/a dollop of fine extra virgin olive oil.

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