Portuguese Rapini Soup Recipes

PORTUGUESE RAPINI SOUP

Steps:

• Wash the rapini and cut off the florets, saving them for another day or add them to the soup with the stalks. Remove the tough stems from the rapini leaves and reserve. Stack the leaves, then cut them into thin strips and set aside. Rinse the can of beans.
• In a large pot, add the broth, water, sausage, potatoes, rapini stems that have been reserved, beans and seasonings then simmer until the potatoes are almost tender. At this point, remove the rapini stems and discard. Add the chopped rapini leaves to the soup, and simmer on med/ low until the rapini is cooked. Adjust for salt and pepper if desired.
• If you like, you can slice the chorizo sausage into slices and add it back to the finished soup. I like to serve mine on the side, allowing people to add what they like.

CREAMY POTATO AND RAPINI SOUP

Steps:

• Melt butter in stock pot over medium heat.
• Add onion - saute until onions are translucent.
• Stir in flour.
• Add stock, water, salt and onion/garlic powders and Spike seasoning.
• Add potato and rapini/broccoli - bring back to a boil.
• Cover and simmer - stirring occasionally, until potatoes are tender. Rapini is smaller than broccoli and will break apart on it's own. If using broccoli - it should be tender by the time potatoes are ready.
• Using a potato masher - mash the mixture a bit, leaving some chunks. Use a hand blender for a smoother texture.
• Reduce heat to "low" and add cream - do not bring back to a boil.
• Add black and cayenne pepper. Adjust salt/seasonings to taste.
• Serve - garnish with grated parmesean or cheddar cheese.