Portuguese Fennel Soup
By
Vickie Parks
@Northwestgal
7
This recipe is the most common use of fennel in the Azores. Fennel found in most markets are a somewhat flattened white bulb at the base of leafy green stems. Shop around for a fennel bulb with the most leafy greens (because some stores will strip away most of the lush green leafy stalks).
There are different versions of this recipe, but this is a basic recipe for this soup. Those on the island of Terceira would add pig's knuckles for added flavor, and residents of Graciosa Island would add carrots to the broth. And many Azoreans prefer to make this without any meat at all.
There are different versions of this recipe, but this is a basic recipe for this soup. Those on the island of Terceira would add pig's knuckles for added flavor, and residents of Graciosa Island would add carrots to the broth. And many Azoreans prefer to make this without any meat at all.
Rating:
☆☆☆☆☆ 0 votes0
Serves:
6 to 8
Prep:
8 Hr 20 Min
Cook:
1 Hr 45 Min
Method:
Stove Top
Ingredients
-
1 1/2 cdried white kidney beans
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1 lbpork ribs
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8 cwater
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2 bunchfeathery fennel leaves (or 2 fennel bulbs with green leaves)
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1 mediumonion, finely chopped (about 1 cup)
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5 clovegarlic, finely chopped
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1bay leaf
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1/8 tspground cloves
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1/8 tspblack pepper
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3savoy cabbage leaves, coarsely chopped (about 1 cup)
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3 largenew potatoes, peeled and cut into 1-inch cubes
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1/2 csliced scallions, dark green stems removed
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3 Tbspolive oil
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1/2 lblinguica (spicy smoked pork sausage), cut about 1/8-inch rounds
How to Make Portuguese Fennel Soup
- The day before cooking: 1) Soak beans overnight in enough water to cover by at least 2 inches. 2) Rub the ribs with the coarse salt and chill overnight or at least 8 to 12 hours.
- When ready to prepare: Drain and rinse the beans; set aside.
- Wipe any excess salt from the ribs and place in a 4-quart stockpot with the rinsed beans and 8 cups of water. Cover, place over medium-high heat, and bring to a boil. Reduce the heat and simmer until the meat is tender and the beans are easily mashed (about 1 hour). Occasionally skim any residue from the surface.
- Meanwhile, trim and discard coarse stems from the fine feathery fennel leaves. Finely chop enough leaves to yield 2 cups. (If you are using fennel bulbs, discard the outer layer. Separate sections of the bulbs, rinse well, and coarsely chop.) Set fennel aside.
- Add the onion, garlic, bay leaf, cloves, and black pepper to the pot. Simmer 5 minutes, add the fennel leaves, and chopped bulb if using, along with the cabbage, potatoes, scallions, olive oil, and sausage. Return the soup to a boil, reduce the heat to medium-low, and continue to simmer until the potatoes are done and the cabbage is tender, about 20 minutes. Usually this soup needs no additional salt, but taste and adjust seasonings to your preference.
