Green Soup

Makes 8 servings

Vivien

Originally from The Mediterranean Kitchen by Joyce Goldstein

ingredients

1.5-2 lbs Linguisa sausage
2 tbsp olive oil
3-4 cups yellow onions, finely diced
2 gloves garlic, very finely minced
12 scrubbed small red potatoes, cut into 1/2-inch dice (5 to 6 cups)
8 cups chicken stock (good to have a little extra on hand too)
6-8 cups chiffonade of greens, such as Swiss or rainbow chard, escarole, and/or kale (chiffonade means “cut into thin strips.”)
Salt and freshly ground pepper

1
Preheat the oven to 375 degrees. Prick the sausage in a few places with a fork and bake on a baking sheet until cooked through, about 20 minutes. Let stand until cool enough to handle. Then slice about 1/2 inch thick.
2
Heat the olive oil in a soup pot over medium heat. Add the onions and cook until translucent, about 10 minutes. Stir in the garlic and cook 2 minutes more. Add the potatoes and chicken stock. Heat to boiling, then reduce the heat and simmer until the potatoes are tender. Add the greens and simmer 5 minutes more. Add the sausage and simmer 3 minutes more. Season to taste with salt and pepper.

Source: Rachel Dodson