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Categories:
extra-virgin olive oil bay leaves chourico salt fresh ground black pepper garlic maui onions celery carrots serrano pepper roma tomato red table wine ham stock gold potatoes beans fresh sage fresh thyme fresh parsley fresh savory fresh rosemary celery salt
Viewed: 47 - Published at: 3 years agoIngredients
- 4 tablespoons extra virgin olive oil (Split)
- 2 bay leaves
- 2 lbs Portuguese chourico (8-ounce-Gouveia )
- 2 teaspoons fine sea salt (Split)
- 2 teaspoons fresh ground black pepper (Split)
- 2 tablespoons fresh minced garlic cloves
- 3 cups maui onions (Chopped)
- 2 cups celery (Chopped)
- 2 cups carrots (Chopped)
- 1 serrano pepper (Seeded, Chopped )
- 1 lb roma tomato (Seeded, Diced)
- 1/2 cup red table wine (*Bairrada Portuguese wine)
- 8 cups ham stock
- 4 cups yukon gold potatoes (Chopped)
- 1 lb dried fava beans (**Green, & shell removed)
- 2 tablespoons fresh sage (Chopped)
- 2 tablespoons fresh thyme (Chopped)
- 2 tablespoons fresh parsley (Chopped)
- 2 tablespoons fresh savory (Chopped)
- 1 tablespoon fresh rosemary (Chopped)
- 1/2 teaspoon celery salt
Method
- Heat 2-tablespoons oil in a Dutch oven. Add bay leaves, Gouveia Portuguese sausages, 1-teaspoon sea salt, 1-teaspoon black pepper and cook 4-6 minutes or until done. Add chopped garlic and saute for a minute.
- Add remaining oil, 2-cups onions, celery, carrots, Serrano pepper, Roma tomatoes, salt and black pepper. Saute vegetables 2-3 minutes.
- Add *Portuguese Table wine and reduce by one half.
- Add ham stock, Yukon gold potatoes and green fava beans to soup. Add fresh chopped herbs and stir soup.
- Bring soup to a full boil and reduce to a simmer for 45 minutes or until beans are soft. Season with salt and pepper to taste.
- Serve soup in warm bowls and place one sausage on top.
- Garnish soup with Fresh Parsley Sprigs and Maui Onions.
- * Chef's Note: Bairrada or any Portuguese Red Table Wine.
- ** Fava Beans soaked over night in water.
