Portuguese Potato and Collard Green Soup with Linguiça

What you need

• 1 kg (2 1/4 lb) floury potatoes, such as russet, peeled
• 1 yellow onion, chopped
• 3 cloves garlic, sliced
• 2 l (8 1/2 cups) water
• 1 1/2 tsp salt, plus more to taste
• 5 tbsp extra virgin olive oil, divided
• 250 g (9 oz) collard greens, or Portuguese cabbage, tough stems removed
• 200 g (7 oz) linguiça, or chouriço, cut into thin rounds
• black pepper, to taste

Method

Restated from the original video

1. 1

   Cut the potatoes into chunks of roughly 3 cm.

2. 2

   Put the potatoes, onion and garlic in a large pot with the water, the salt and 2 tbsp of the olive oil.

3. 3

   Bring to a boil, then lower the heat and simmer, partly covered, until the potatoes break apart when pressed with a spoon, 20-25 min.

4. 4

   Meanwhile, wash the collard greens and dry them well.

5. 5

   Stack a few leaves, roll them up tightly like a cigar and slice across into the thinnest ribbons a knife allows, about 2 mm. Repeat with the rest.

6. 6

   Brown the linguiça in a dry frying pan over medium heat, turning once, until the edges crisp, 3-4 min. Set aside.

7. 7

   Purée the potato mixture with a stick blender until completely smooth. Thin with a little hot water if it feels heavier than a cream soup.

8. 8

   Return the purée to a simmer and stir in the collard ribbons.

9. 9

   Cook uncovered until the greens are tender but still bright, 4-5 min.

10. 10

    Add the linguiça, then season with salt and black pepper.

11. 11

    Ladle into bowls and finish each with a thread of the remaining olive oil.

Imported from crumbsnatched.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.