WebAdd the kale to the soup, return to the heat and let simmer for an additional 10 minutes. Cut the slices of linguiça in half (or if using a larger chouriço, cut in quarters) and add them …
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WebSprinkle with salt and cook, stirring occasionally, until softened and translucent. Add the garlic and cook for 2 minutes more. Stir in the cauliflower, add the water and add the …
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WebCombine soaked beans, chorizo, soup bones, and 1 quart of water in a large pot. Cook on medium heat for 1 hour. Add cabbage, kale, and potatoes to the pot. Pour in enough hot …
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WebInstructions. Place a 6-quart heavy bottomed soup pot over medium heat. Add the oil, onions, and garlic. Sauté for 3 minutes. Next add the potatoes, chopped kale, chicken …
WebInstructions. In a large saucepan over medium high heat, sauté onion in oil until translucent - about 5 minutes. Add garlic and continue to sauté until fragrant. Add linguica and sauté …
WebBring to a boil over high heat. Cover, reduce heat to medium-low and cook until potatoes are tender, about 25 minutes. Remove 1 cup of the potatoes with a slotted spoon. Purée …
WebReduce heat to medium-low and add diced onions. Sauté onions until translucent; about 5 minutes. Add minced garlic and cook until fragrant; about 1 minute. Add the cauliflower …
WebAdd the kale to the soup, bring everything back to a boil, and then reduce the heat and simmer until tender, 2 to 5 minutes. Season with more salt, if needed, and pepper. Ladle …
WebInstructions. Place potatoes, onions, and garlic together in a large pot with 3.5 quarts cold water. Bring the water to a boil and add olive oil, salt and pepper. Continue to boil until …
WebAdd stock, water, salt, pepper, bay, gravy color, optional parsley and optional mint and bring to a boil. Reduce to a fast simmer and cook for five minutes. Add cabbage and potatoes …
WebAdd in beef shank, a large pinch of salt, couves (collard greens), chouriço, cabbage and pepper. Boil this for about 1/2 hour until the couves and cabbage become soft. Next, add …
WebCOOK. In a large pot over medium heat add 1-2 tbsp Olive oil and sauté the onion, carrot, pepper and celery for 5 minutes. Add garlic, herbs, sausage and kale and sauté until …
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WebAdd remaining stock, turnips, onion, garlic, red pepper flakes, bay leaves, salt, and pepper. Cook until turnips are soft, about 15 minutes. Discard bay leaves. Puree mixture with an …
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WebDirections. Peel and chop the garlic into thin slices. Peel and dice the potatoes into 1-inch cubes. Slice the chorizo into coin-like shapes. Heat the vegetable oil in a saucepan over …
WebPour chicken broth and water into the stock pot; add kidney beans, carrots, and kale. Bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer for 45 minutes. …
WebGo to Recipe. 4. Açorda de Mariscos (Portuguese Bread Soup with Shrimp) This Portuguese bread soup has a similar texture to risotto. This delicious soup is made …
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WebSeason the Soup: Add the bay leaf, paprika, red pepper flakes, salt, and pepper to the pot. These seasonings will give the soup its distinct Portuguese flavor. Give everything a …
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