Mature Harvest Chowder

This is based on Caldo verde, a traditional Portuguese soup of shredded greens, potatoes, and sausage. Traditionally it is slightly thickened by mashing some of the potatoes. Our soup, thickened with pureed potatoes and olive oil, is silky smooth, and by increasing the amount of potato and sausage, we’ve turned this simple first course into a hearty and filling meal.

This tummy warming meal can be as spicy as you wish, or more sedate if serving to seniors. Sausage, potatoes, and spinach in a thick bowl of love.

Ingredients

¼

cup extra-virgin olive oil

12 ounces sausage,       cut into1/2-inch pieces    (Used Bedder with Cheader)

1

onion, chopped fine

4

garlic cloves, minced

Salt and pepper + ¼ Tsp red pepper flakes

2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch pieces

4

cups chicken broth

4

cups water

1 pound spinach, stemmed and cut into 1-inch pieces

Instructions

Serves 6 to 8 

Do your cutting first! Rinse and stem the spinach, chop the onion and garlic, cut up the sausages.

Heat 1 tablespoon oil in Dutch oven over medium-high heat until shimmering. Add sausage and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Transfer to bowl and set aside.
 

Reduce heat to medium and add onion, garlic, and pepper flakes, season with salt and pepper to taste. Cook, stirring frequently, until onion is translucent, 2 to 3 minutes. 
 

Add potatoes, broth, and water. Stir up the bits from bottom of pot as the broth deglazes the pot. Bring to boil. Reduce heat to medium-low and simmer, uncovered, until potatoes are just tender, 8 to 10 minutes.

Save about a third of the potatoes & onions and a third of the liquid in the cooking pot. Transfer the remaining solids & liquid to a blender or large bowl.

Add spinach to the pot by handfuls to the onions, potatoes and stock. Until all is wilted down. Simmer for 10 minutes.

Stir in sausage and continue to simmer until spinach is tender, 8 to 10 minutes longer.

Add remaining 3 tablespoons oil to blender and process until very smooth and homogeneous, about 1 minute. 
 

OR if using a large bowl blend with an immersion blender. Using up and down strokes work until all smooth.

Remove dutch oven from heat and stir pureed soup mixture into soup. Season with salt and pepper to taste. 
 

(Soup can be refrigerated for up to 2 days.)
Serve with bread and a great big hug!


What a dish for my Master.


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