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Green soup


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Tempo de preparo

45 min(s)


5 servings

denise fernandes

  • Ingredients
  • Recipe
  • English Potato8 unit(s)
  • Chicken sausage6 unit(s)
  • Cabbage Leaf3 unit(s)
  • Minced garlic2 unit(s)
  • Chicken broth (tablet)1 unit(s)
  • Olive oil and salt to taste
  1. Cook the peeled potatoes with a pinch of salt until they are well cooked and soft. I used the pressure cooker to be faster. Once that's done, book.
  2. At the same time, cook the sausages just until they are hard, puncturing them so that all the fat comes out in the water. Then wash and cut them into slices or half moons.
  3. In a pan that fits all the broth, put the oil and brown the garlic, then add the sliced sausages and let it fry until they are golden brown.
  4. In the blender place the potatoes together with the cooking water (only the amount to help beat, be careful with the consistency! The broth has to be creamy, don't overdo it with the water). You will probably have to do this process about 3 times to beat all the potato. Last time, beat 2 cabbage leaves without the stem together with the last potatoes.
  5. Put all this liquid inside the pan in which the sausage was fried, believe me, it will give a very special flavor (that's why it's important not to put too much oil in the frying, or to remove a little if there's too much oil in the frying, leave just a little !)
  6. Blend until it reaches the desired consistency. Cut the other cabbage leaf into thin slices and add to the broth.
  7. Hit the salt. READY. TIP: It's delicious served with toast.

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