| PORTUGUESE-STYLE
SOUP SUPPER LINGUICA SAUSAGE AND SPINACH SOUP Although this soup tastes as though it simmered for hours, you can actaully put it together in less than 45 minutes. Hot Corn Bread Butter Cabbage or Carrot Slaw Fresh Fruits of the Season Nuts Offer your own or a purchased slaw made with shredded cabbage or carrots, or a combination of the two; keep refrigerated until serving time. Prepare your favorite cornbread or use a packaged mix and bake it while the soup is simmering. For desert, choose apples, pears, bananas, or tangerines to eat out of hand. 3 large potatoes, pealed and thinly sliced (about 2 lbs.) 2 medium-sized onions, thinly sliced 1 large can (47 oz.) regular-strength chicken broth 1/4 teaspoon pepper 3/4 to 1 lb. spinach About 12 oz. linguica Boiling water 1 tbsp butter or margarine |
 
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a large kettle (5-qt. size) combine the potatoes, onion, broth, and
pepper; bring to a boil, reduce heat, cover, and simmer until vegetables
are very tender when pierced (about 30 minutes). Meanwhile, remove and discard spinach stems; rinse leaves well, drain, and cut into very fine, short shreds. Set aside. Place the sausages in a frying pan in about 1/2-inch boiling water; reduce heat and simmer, covered, for 15 minutes. Drain, remove casings, and cut into thin slanting slices or crumble; set aside. Pour the potato mixture, a small amount at a time, into a blender container; whirl until smooth. Return the pureed mixture to the kettle, add the butter and spinach, and cook over a low heat, uncovered, for about 3 minutes, or until greens are wilted but still bright green. Stir in the reserved sausages and serve at once. Makes about 10 cups |
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