Friday, April 4, 2008

Portugal - #2




I found this recipe for tomato and sausage soup, and it sounded great. I saw it was served over Broa, and I had some chourico left over from earlier in the week. It was nice and warm and hearty. My only change was crumbled chourico instead of sliced.


Tomato and Sausage Soup


2 tbsp. olive oil
½ lb. chourico, sliced
2 onions, sliced
1 lb. ripe tomatoes
5 cups chicken stock
1 bay leaf
½ cup chopped parsley
Salt and pepper to taste
1 red chili pepper
BR>
In a small saucepan heat the oil over medium heat, and brown the sausage and onions until the onions are golden. Pour the tomatoes with their liquid into the pot. Cook for five minutes, add stock, bay leaf, parsley, salt and chili pepper.
Simmer for 30 minutes.
Serve over Broa.

Portuguese Cooking - The Authentic and Robust Cuisine of Portugal, Carol Robertson. North Atlantic Books: Berkley, 1993.

1 comment:

Katie said...

This looks great! I love how it's served over the Broa. Looks hearty and delicious.