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Sausages make an easy seasoning for milder foods. A good example is this leek-pea-potato soup from Portuguese-born, chef-restaurateur Helena Loureiro.

Highly seasoned “chouriço,” Portuguese sausages cook quickly when sliced thinly and baked for about 10 minutes at 350°F (175°C).

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This sustaining soup is from Loureiro’s new English cookbook, Helena’s Portuguese Kitchen. It’s a good-looking collection of 80 recipes from the proprietor of Montreal’s Portus Calle and Helena restaurants and Cantinho de Lisboa specialty shop.

GREEN PEA SOUP WITH CHOURIÇO CHIPS

2 tbsp (30 mL) butter

2 tbsp (30 mL) olive oil

1 leek, minced

1 potato, peeled and cubed

4 cups (1 L) chicken broth

sea salt

freshly ground pepper

around 1 lb (454 g) frozen baby green peas

1 chouriço sausage, sliced and baked until crisp

¾ cup (180 mL) fresh mint, minced

1. In a large, heavy saucepan, heat butter and oil together over medium heat; cook leek and potato for about 5 minutes.

2. Add chicken broth, salt and pepper. Bring to a boil, reduce heat to low; simmer, uncovered, for 10 minutes or until potatoes are very tender.

3. Add peas and sausage; continue cooking for 5 minutes.

4. Remove from heat, let cool for a few minutes, then add mint. Transfer to a blender or food processor; purée until smooth. Return to saucepan to reheat gently. Serve hot.

makes 4 servings