Smoked Farinheira Soup
A hearty root vegetable soup built around smoked farinheira, a traditional Portuguese flour-and-pork-fat sausage, poached separately so its liquid becomes the base of the broth.
Soup, Main CoursePortugueseYield 2 servingsScaled Quarter — ¼×
Soup, Main CoursePortugueseYield 2 ⅔ servingsScaled Third — ⅓×
Soup, Main CoursePortugueseYield 4 servingsScaled Half — ½×
Soup, Main CoursePortugueseYield 8 servingsScaled Original — 1×
Soup, Main CoursePortugueseYield 16 servingsScaled Double — 2×
Soup, Main CoursePortugueseYield 24 servingsScaled Triple — 3×
Soup, Main CoursePortugueseYield 32 servingsScaled Quadruple — 4×
Ingredients
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Instructions
Poach the Sausage
- Bring a pot of water to a boil. Add the farinheira and cook for 20-30 minutes.
- Remove the sausage and set aside to cool. Reserve about 1 quart of the poaching liquid.
Build the Soup
- In a large pot, combine the reserved poaching liquid, the additional water, and the vegetable broth.
- Add the pinto beans with their liquid, potatoes, onions, garlic, shallot, carrots, and parsnips.
- Season with salt, pepper, and piri piri sauce, and stir in the tomato paste.
- Simmer, stirring occasionally and skimming off any scum that rises, until the soup has reduced by 10-15% and the vegetables are tender.
- Once the sausage is cool, remove the casing, break up the filling, and stir it back into the soup.
- Serve hot.
Ingredients
Tap one to check it off
Instructions
Poach the Sausage
- Bring a pot of water to a boil. Add the farinheira and cook for 20-30 minutes.
- Remove the sausage and set aside to cool. Reserve about 1 quart of the poaching liquid.
Build the Soup
- In a large pot, combine the reserved poaching liquid, the additional water, and the vegetable broth.
- Add the pinto beans with their liquid, potatoes, onions, garlic, shallot, carrots, and parsnips.
- Season with salt, pepper, and piri piri sauce, and stir in the tomato paste.
- Simmer, stirring occasionally and skimming off any scum that rises, until the soup has reduced by 10-15% and the vegetables are tender.
- Once the sausage is cool, remove the casing, break up the filling, and stir it back into the soup.
- Serve hot.
Ingredients
Tap one to check it off
Instructions
Poach the Sausage
- Bring a pot of water to a boil. Add the farinheira and cook for 20-30 minutes.
- Remove the sausage and set aside to cool. Reserve about 1 quart of the poaching liquid.
Build the Soup
- In a large pot, combine the reserved poaching liquid, the additional water, and the vegetable broth.
- Add the pinto beans with their liquid, potatoes, onions, garlic, shallot, carrots, and parsnips.
- Season with salt, pepper, and piri piri sauce, and stir in the tomato paste.
- Simmer, stirring occasionally and skimming off any scum that rises, until the soup has reduced by 10-15% and the vegetables are tender.
- Once the sausage is cool, remove the casing, break up the filling, and stir it back into the soup.
- Serve hot.
Ingredients
Tap one to check it off
Instructions
Poach the Sausage
- Bring a pot of water to a boil. Add the farinheira and cook for 20-30 minutes.
- Remove the sausage and set aside to cool. Reserve about 1 quart of the poaching liquid.
Build the Soup
- In a large pot, combine the reserved poaching liquid, the additional water, and the vegetable broth.
- Add the pinto beans with their liquid, potatoes, onions, garlic, shallot, carrots, and parsnips.
- Season with salt, pepper, and piri piri sauce, and stir in the tomato paste.
- Simmer, stirring occasionally and skimming off any scum that rises, until the soup has reduced by 10-15% and the vegetables are tender.
- Once the sausage is cool, remove the casing, break up the filling, and stir it back into the soup.
- Serve hot.
Ingredients
Tap one to check it off
Instructions
Poach the Sausage
- Bring a pot of water to a boil. Add the farinheira and cook for 20-30 minutes.
- Remove the sausage and set aside to cool. Reserve about 1 quart of the poaching liquid.
Build the Soup
- In a large pot, combine the reserved poaching liquid, the additional water, and the vegetable broth.
- Add the pinto beans with their liquid, potatoes, onions, garlic, shallot, carrots, and parsnips.
- Season with salt, pepper, and piri piri sauce, and stir in the tomato paste.
- Simmer, stirring occasionally and skimming off any scum that rises, until the soup has reduced by 10-15% and the vegetables are tender.
- Once the sausage is cool, remove the casing, break up the filling, and stir it back into the soup.
- Serve hot.
Ingredients
Tap one to check it off
Instructions
Poach the Sausage
- Bring a pot of water to a boil. Add the farinheira and cook for 20-30 minutes.
- Remove the sausage and set aside to cool. Reserve about 1 quart of the poaching liquid.
Build the Soup
- In a large pot, combine the reserved poaching liquid, the additional water, and the vegetable broth.
- Add the pinto beans with their liquid, potatoes, onions, garlic, shallot, carrots, and parsnips.
- Season with salt, pepper, and piri piri sauce, and stir in the tomato paste.
- Simmer, stirring occasionally and skimming off any scum that rises, until the soup has reduced by 10-15% and the vegetables are tender.
- Once the sausage is cool, remove the casing, break up the filling, and stir it back into the soup.
- Serve hot.
Ingredients
Tap one to check it off
Instructions
Poach the Sausage
- Bring a pot of water to a boil. Add the farinheira and cook for 20-30 minutes.
- Remove the sausage and set aside to cool. Reserve about 1 quart of the poaching liquid.
Build the Soup
- In a large pot, combine the reserved poaching liquid, the additional water, and the vegetable broth.
- Add the pinto beans with their liquid, potatoes, onions, garlic, shallot, carrots, and parsnips.
- Season with salt, pepper, and piri piri sauce, and stir in the tomato paste.
- Simmer, stirring occasionally and skimming off any scum that rises, until the soup has reduced by 10-15% and the vegetables are tender.
- Once the sausage is cool, remove the casing, break up the filling, and stir it back into the soup.
- Serve hot.
Notes
The simmer time is an estimate -- the original guidance was to reduce the soup by 10-15% rather than cook to a fixed time, so treat cookTime as a starting point and simmer until the vegetables are tender and the reduction looks right.