CORNMEAL SOUP WITH COLLARD GREENS AND SAUSAGE (SOPA DE FUBA)
Make and share this Cornmeal Soup With Collard Greens and Sausage (Sopa De Fuba) recipe from Food.com.
Provided by Laka
Categories Brazilian
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat cornmeal in a Ø 25 cm skillet over medium-high heat and cook for 3-4 minutes, swirling pan constantly, until lightly toasted and fragrant. Transfer cornmeal to a bowl and set aside.
- Sauté sausages in olive oil in the same skillet, turning occasionally, until browned and cooked through, about 10 minutes. Transfer to a plate and set aside.
- Bring vegetable stock to a boil in a pot over high heat. Whisk in reserved cornmeal, reduce heat to medium-low, and cook, whisking often, for about 20 minutes. Reserve 1 cup of the soup for later use.
- Stir in reserved sausages and collards and cook for 15 minutes, stirring occasionally, until collards wilt.
- Place eggs in a medium bowl and add 1 cup cornmeal mixture; whisk until smooth. Return mixture to pot and stir until incorporated; cook for 1 minute more.
- Serve hot.
Nutrition Facts : Calories 215.7, Fat 15.4, SaturatedFat 4.8, Cholesterol 119.4, Sodium 403.8, Carbohydrate 10, Fiber 1.3, Sugar 0.9, Protein 9.3
CORNMEAL AND SAUSAGE SOUP (SOPA DE FUBà)
Make and share this Cornmeal and Sausage Soup (Sopa De Fubà) recipe from Food.com.
Provided by evelynathens
Categories Pork
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat cornmeal in a 10" skillet over medium-high heat and cook, swirling pan constantly, until lightly toasted and fragrant, about 3-4 minutes. Transfer cornmeal to a bowl; set aside. Heat oil in skillet and add sausages; cook, turning occasionally, until browned and cooked through, about 10 minutes. Transfer to a plate and set aside.
- Bring chicken stock to a boil in a 6-qt. pot over high heat. Whisk in reserved cornmeal, reduce heat to medium-low, and cook, whisking often, until cornmeal is tender, about 40 minutes. Stir in reserved sausages and collards and cook, stirring occasionally, until collards wilt, 15 minutes. Place eggs in a medium bowl and add 1 cup cornmeal mixture; whisk until smooth. Return mixture to pot and stir until incorporated; cook for 1 minute more and season with salt and pepper. Ladle soup into 6 serving bowls and garnish with scallions; serve hot.
Nutrition Facts : Calories 300.6, Fat 18.3, SaturatedFat 4.6, Cholesterol 95.3, Sodium 689.4, Carbohydrate 19.8, Fiber 1.4, Sugar 4.8, Protein 13.9
SOPA DE FUBà (COLLARD GREENS, CORNMEAL, AND SAUSAGE SOUP) RECIPE - (4.4/5)
Provided by Dr_Mom
Number Of Ingredients 8
Steps:
- 1. Heat cornmeal in a 10" skillet over medium-high heat and cook, swirling pan constantly, until lightly toasted and fragrant, about 3-4 minutes. Transfer cornmeal to a bowl; set aside. Heat oil in skillet and add sausages; cook, turning occasionally, until browned and cooked through, about 10 minutes. Transfer to a plate and set aside. 2. Bring chicken stock to a boil in a 6-qt. pot over high heat. Whisk in reserved cornmeal, reduce heat to medium-low, and cook, whisking often, until cornmeal is tender, about 40 minutes. Stir in reserved sausages and collards and cook, stirring occasionally, until collards wilt, 15 minutes. Place eggs in a medium bowl and add 1 cup cornmeal mixture; whisk until smooth. Return mixture to pot and stir until incorporated; cook for 1 minute more and season with salt and pepper. Ladle soup into 6 serving bowls and garnish with scallions; serve hot.
BEANS, GREENS, AND SAUSAGE SOUP
Make and share this Beans, Greens, and Sausage Soup recipe from Food.com.
Provided by Phil Franco
Categories Pork
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preparation:.
- Crumble the sausage into a large cold pot. Cook over medium-high heat, turning occasionally, for about 3 minutes, or until browned. Remove with a slotted spoon, set aside. Pour off and discard any drippings. Add the garlic and sage.
- Cook for about 1 minute, or until fragrant. Add the beans, broth and water. Increase the heat to high and bring just to a boil. Scrape up the browned bits at the bottom of the pot.
- Reduce the heat to medium-low. Cover partially and simmer for 15 minutes.
- Transfer about half of the beans and enough broth to cover, to a blender or food processor. Purée and return to the pot. Add the macaroni and the reserved sausage.
- Simmer for about 5 minutes, or until the pasta is al dente. Stir in the spinach, vinegar, salt and the pepper. Sprinkle with Pecorino Romano at the table.
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