The weather in Northern California has recently taken a turn for fantastic. I’m not ready for short sleeves and gasp, shorts!
I have no idea what’s up with the beautiful shine but I’m not done with doom, gloom, turtlenecks and jeans. I want my clouds back! And sheesh, half an inch of rain every now and then sure would be nice.
Anyway, blinding sunshine was not going to stop me from making this Sweet Potato and Linguica Sausage Soup. It’s also my second entry into this month’s Potato Ho Down. If you haven’t sent your entry over to Christie at Fig & Cherry, make sure you do before January 20th (Australia time). If you have made a potato dish this month send it over as well. Rules and regs are here. Are you the hostess with the mostess? Contact me about hosting this monthly event.
This soup gets its very rich flavor from linguica, a Portuguese sausage that has been seasoned with garlic, paprika and other spices. Linguica is available in most grocery stores.
Anyways, let’s make this up, it’s so easy…
Here’s what you will need: Linguica sausage, onions, garlic, red-skinned sweet potatoes (yams), white-skinned potatoes, chicken broth and fresh spinach. Ingredients not shown: Extra-virgin olive oil and salt.
Heat 2 Tablespoons extra-virgin olive oil in a large, heavy pot over medium-high heat. Add 11- to 13- ounces of sliced, fully cooked smoked Portuguese Linguica 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 6 cups chicken 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.
This is a great tasting and colorful soup. It goes well with the sunshine here but would certainly brighten up a dark winter’s day.
Enjoy your soup!
Sweet Potato and Linguica Sausage Soup
Adapted from Bon Appetit
2 Tablespoons extra-virgin olive oil
1 11- to 13- ounce fully cooked smoked Potuguese linguica sausage, sliced into 1/4-inch-thick slices
2 medium onions, chopped
2 large garlic cloves, crushed
2 pounds red-skinned sweet potatoes (yams; about 2 large), peeled, halved and cut into 1/4-inch thick slices
1 pound white-skinned potatoes, peeled, halved and cut into 1/4-inch thick slices
6 cups chicken broth
1 9-ounce 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.
