Portuguese Fennel Soup
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.
- 1 1/2 c
- dried white kidney beans
- 1 lb
- pork ribs
- 8 c
- 2 bunch
- feathery fennel leaves (or 2 fennel bulbs with green leaves)
- 1 medium
- onion, finely chopped (about 1 cup)
- 5 clove
- garlic, finely chopped
- bay leaf
- 1/8 tsp
- ground cloves
- 1/8 tsp
- black pepper
- savoy cabbage leaves, coarsely chopped (about 1 cup)
- 3 large
- new potatoes, peeled and cut into 1-inch cubes
- 1/2 c
- sliced scallions, dark green stems removed
- 3 Tbsp
- olive oil
- 1/2 lb
- linguica (spicy smoked pork sausage), cut about 1/8-inch rounds
How to Make Portuguese Fennel Soup
- 1The 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.
- 2When ready to prepare: Drain and rinse the beans; set aside.
- 3Wipe 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.
- 4Meanwhile, 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.
- 5Add 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.