Portuguese Tomato and Sausage Soup
By
Kathy D
@LifeIsGoodkd
5
A hearty soup from chef Emeril Lagasse. If you can't find the Portuguese sausages, try subbing chorizo. Enjoy!
Rating:
☆☆☆☆☆ 0 votes
Serves:
10-12
Prep:
30 Min
Cook:
45 Min
Method:
Stove Top
Ingredients
- 4 slice
- bacon, diced
- 1/2 lb
- linguica, finely chopped
- 1/2 lb
- linguica, cut into 1/4 inch thick slices
- 1/2 lb
- chourico, finely chopped
- 1/2 lb
- chourico, cut into 1/4 inch thick slices
- 2 c
- chopped red onions
- 1 Tbsp
- plus 1 t. emeril's original essence
- 1/2 tsp
- crushed red pepper
- 2 Tbsp
- minced garlic
- 2
- bay leaves
- 8 c
- chopped, seeded tomaotes
- 6 c
- chicken stock
- salt and freshly ground black pepper, to taste
- 1/2 c
- chopped, fresh cilantro
- crusty bread, for serving
How to Make Portuguese Tomato and Sausage Soup
- 1Cook up the bacon in a pot over medium heat for about 2 minutes. Add the sausages and cook with the bacon until all is browned, about 5 more minutes. Add the onions and Essence and cook, stirring, until the onions are soft, about 5 minutes.
- 2Add the crushed red pepper and garlic and cook until they are fragrant, about 30 seconds. Add the bay leaves, tomatoes, and chicken stock and stir to combine well. Bring it to a boil, then reduce heat and simmer for about 30 mintues. Season to taste with the salt and pepper. Stir in the cilantro and ladle into warm soup bowls. Serve with crusty bread.
