I tried a new recipe. It was excellent. I made one change and
used kale instead of spinach.
Kate
SWEET POTATO AND LINGUI?A SOUP
2 T. extra-virgin olive oil
1 11-13 oz. fully cooked smoked Portuguese lingui?a sausage, sliced
into 1/4" thick slices
2 med. onions, chopped
2 lg. cloves garlic, crushed
2 lb. red-skinned sweet potatoes (yams; ~ 2 large), peeled, halved, cut
into 1/4" thick slices
1 lb. white-skinned potatoes, peeled, halved, cut into 1/4" thick slices
6 c. chicken broth
1 9-oz. bag fresh spinach
Heat olive oil in a large, heavy pot over medium-high heat. Add sausage
and cook until brown, stirring often, about 5-7 minutes. Transfer
sausage to a paper towel to drain. Add onions and garlic to pot and
cook until translucent, about 5 minutes. Add all potatoes and cook
until they begin to soften, stirring often, about 12 minutes. Add broth
and bring to a boil, scraping up any browned bits. Reduce heat to
medium-low and cover. Simmer until potatoes are soft, about 20 minutes.
Using a potato masher, mash some of the potatoes in the pot. Add
browned sausage to soup. Stir in fresh spinach and simmer just until
wilted, about three minutes. Season with salt and divide among bowls to
serve. (Adapted from Bon Appetit)
--
Kate Connally
?If I were as old as I feel, I?d be dead already.?
Goldfish: ?The wholesome snack that smiles back,
Until you bite their heads off.?
What if the hokey pokey really *is* what it's all about?
mailto:[email protected]
used kale instead of spinach.
Kate
SWEET POTATO AND LINGUI?A SOUP
2 T. extra-virgin olive oil
1 11-13 oz. fully cooked smoked Portuguese lingui?a sausage, sliced
into 1/4" thick slices
2 med. onions, chopped
2 lg. cloves garlic, crushed
2 lb. red-skinned sweet potatoes (yams; ~ 2 large), peeled, halved, cut
into 1/4" thick slices
1 lb. white-skinned potatoes, peeled, halved, cut into 1/4" thick slices
6 c. chicken broth
1 9-oz. bag fresh spinach
Heat olive oil in a large, heavy pot over medium-high heat. Add sausage
and cook until brown, stirring often, about 5-7 minutes. Transfer
sausage to a paper towel to drain. Add onions and garlic to pot and
cook until translucent, about 5 minutes. Add all potatoes and cook
until they begin to soften, stirring often, about 12 minutes. Add broth
and bring to a boil, scraping up any browned bits. Reduce heat to
medium-low and cover. Simmer until potatoes are soft, about 20 minutes.
Using a potato masher, mash some of the potatoes in the pot. Add
browned sausage to soup. Stir in fresh spinach and simmer just until
wilted, about three minutes. Season with salt and divide among bowls to
serve. (Adapted from Bon Appetit)
--
Kate Connally
?If I were as old as I feel, I?d be dead already.?
Goldfish: ?The wholesome snack that smiles back,
Until you bite their heads off.?
What if the hokey pokey really *is* what it's all about?
mailto:[email protected]