Cornmeal and Sausage Soup (Sopa De Fubà)

READY IN: 1hr 25mins
Recipe by evelynathens

A Brazilian recipe from Saveur #133.

Top Review by Elmotoo

Definitely different for us but very tasty. It got quite salty from the broth reducing so be careful when adding salt. We added a decent sloshing of Tabasco to our servings. It made enough for the 3 of us to have small second helpings (no leftovers). Easy & economical. Made for Culinary Quest 2014/CCQ.

Ingredients Nutrition

Directions

  1. Heat cornmeal in a 10" skillet over medium-high heat and cook, swirling pan constantly, until lightly toasted and fragrant, about 3–4 minutes. Transfer cornmeal to a bowl; set aside. Heat oil in skillet and add sausages; cook, turning occasionally, until browned and cooked through, about 10 minutes. Transfer to a plate and set aside.
  2. Bring chicken stock to a boil in a 6-qt. pot over high heat. Whisk in reserved cornmeal, reduce heat to medium-low, and cook, whisking often, until cornmeal is tender, about 40 minutes. Stir in reserved sausages and collards and cook, stirring occasionally, until collards wilt, 15 minutes. Place eggs in a medium bowl and add 1 cup cornmeal mixture; whisk until smooth. Return mixture to pot and stir until incorporated; cook for 1 minute more and season with salt and pepper. Ladle soup into 6 serving bowls and garnish with scallions; serve hot.

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