Portuguese Sausage and Potato Soup

Portuguese Sausage and Potato Soup

A hearty soup with a base of sweet and regular potatoes, nutritious greens and  seasoned with smoky Portuguese chorizo sausage. A little lemon juice added at the end balances the flavours and cuts through the richness beautifully.

INGREDIENTS FOR FOUR         

100gm chorizo sausage (cured)
2tsp extra virgin olive oil
200gm brown onion
salt and pepper
1tsp smoked sweet paprika
1-2 x medium garlic cloves
400gm sweet potato
300gm potato
1.25L chicken stock
2-3 medium leaves silverbeet
1Tbsp lemon juice
2Tbsp chopped flat leaf parsley
red pepper flakes to finish

COOKS NOTES

  • Replace smoked sweet paprika with regular paprika if preferred.
  • Sweet potato and regular potato work well together in this soup – all sweet potato would be simply too sweet; the regular potato adds some savouriness which is needed.
  • I used Imperial Blue potatoes which are floury and make a lovely smooth soup.
  • Swap silverbeet for kale, Tuscan kale or spinach.
  • Amount of salt added, depends on how salty the chicken stock is. Taste as you cook to ensure the soup is not over salted. I recommend using Urban Forager organic Chicken Stock Concentrate if you don’t have homemade chicken stock. It’s made here in Perth with premium local ingredients and no nasties.
  • This soup is even better the next day (even though the chorizo will be soft) as the flavours have time to develop. 
  • Serve with crusty bread and butter. Pictured is our Mini Baguette freshly baked at Big Loaf Bakery for our customers.

METHOD

  1. Place large saucepan over medium heat.
  2. Thinly slice chorizo sausage. Fry chorizo in olive oil in saucepan for a few minutes, allowing each side to colour well, turning once or twice. Remove with slotted spoon to absorbent paper lined plate, leaving rendered fat in saucepan.
  3. Peel and chop onion into medium dice and add to pan. Fry in chorizo oil over medium-high heat for five minutes, seasoning with a couple of grams of salt and 2 grinds black pepper.
  4. Peel both potatoes and cut into 2cm chunks.
  5. Once onion softened and lightly coloured, add smoked paprika and crushed garlic and stir for 15 seconds. Tip in prepared potatoes and stir. Add chicken stock, place lid on pan, and bring to a simmer.
  6. Prepare silverbeet. Tear green leaves from stalks. Trim and chop tender parts of stalks into 1cm dice to yield about 1 cup and roughly chop leaves. When soup has been simmering for about 5 minutes or so, add silverbeet stalks and continue to cook.
  7. Once potatoes are soft, remove half soup and blend until smooth. Pour back into chunky soup in saucepan along with prepared leaves and another couple of grams of salt and fried chorizo. Simmer soup for a further 2 to 3 minutes, to wilt leaves and heat chorizo. Turn off heat and stir through lemon juice. Taste and balance any sourness of lemon with salt if necessary.
  8. On serving, stir through chopped parsley and scatter each bowl of soup with red pepper flakes.

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