Passed down from generation to generation, this quick and easy soup never fails to remind me of home.
Why I love this recipe
It’s a recipe that has always been served at traditional Portuguese weddings as the soup of choice and is also made on holidays such as Easter and Christmas.
If you like your soup on the creamier side, add another potato or two. Similarily, reduce the amount of potatoes if you enjoy a watery broth instead.
Place water, salt, potatoes and sausage in small pot, over medium-high heat. Bring to a boil.
After five minutes, prick sausage with fork several times to flavour the water. Continue to boil for 15 minutes, or until potatoes are fork-tender.
Meanwhile, break stem off of collard greens. Then, half the leaves and slice horizontally into thin strips. Place sliced greens into a bowl and rinse, removing excess water. Set aside.
Once potatoes are fork tender, remove sausage and cut into thin slices.
Reduce stove temperature to medium-high heat and carefully puree potatoes and water with hand-held blender in pot.
Add olive oil and bring to boil. Then add sliced sausage and sliced greens to pot for another 5 minutes, until collard greens are soft. Remove from heat and serve hot.