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  • Lisbon soup
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    Lisbon soup


     

    Ingredients:

    • 1-2 quarts chicken stock
    • 1/2 lb kale greens, stemmed and cleaned
    • 1 cup white beans
    • 1/2 lb Premio Sausage
    • 1 cup diced new red potatoes
    • 1 lemon
    • 2 tbsp fresh parsley
    • 2 cloves garlic
    • 1 oz minced shallots
    • 1 1tbsp extra virgin olive oil

    How to make Lisbon soup:

    Remove casing from sausage, heat pan to medium heat. Finely grate garlic, reserving half for later, and add with olive oil to pan. Add diced potatoes. brown till starts to give slightly, not mushy, think al dente. Remove potatoes and reserve pan drippings. Add sausage untill brown. Shred kale into bite size pieces, add to meat, cooking till slightly wilted. Increase to high heat, add juice form lemon, 1 tbsp parsley, and then the stock. add the beans and potatoes. With lemon peel, mince zest till you have 1 tbsp. Combine with remaining garlic and parsley, making gremolatta. Reserve for later for sprikling on soup when served according to taste preference.  Season soup with salt and pepper to taste. Should have a light flavor, and hearty feeling when eaten.

    Prices may vary based on the store, location, and time of year. Cooking & Preparation time may also vary.

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