Sandra Allen’s Chunky Taro-Sausage Soup

Name: Sandra Allen’s Chunky Taro-Sausage Soup
Yield: 6–8 servings
Cuisine: Brazilian
Ingredients: 1 pound fresh hot sausage links, or one large sausage (see Note); 1 pound fresh hot sausage links, or one large sausage (see Note); 1 tablespoon lard or vegetable oil; 1 tablespoon lard or vegetable oil; 2 medium onions, chopped; 2 medium garlic cloves, minced 2 medium tomatoes (1 pound), peeled, seeded, and chopped; 2 medium garlic cloves, minced 2 medium tomatoes (1 pound), peeled, seeded, and chopped; 2 pounds taro, peeled and cut in ¾-inch cubes (see Preparation); 6 cups beef stock; ½ teaspoon dried sage; Tabasco or other hot pepper sauce to taste; Tabasco or other hot pepper sauce to taste; Salt to taste; Cilantro or fresh sage for garnish; Cilantro or fresh sage for garnish

Preparation info

6–8
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Following these proportions, adapted from the recipe of a Brazilian cooking teacher, you can assemble a casual soup-stew based on taro, rather than potatoes. It is well suited to such treatment, as it can be long-simmered without disintegrating and imparts a nutty sweetness.

Ingredients

1 pound fresh hot sausage links, or one large sausage (see Note)
1 tablespoon lard or

Americas
Brazil
Central America
North Africa
Soup
South America
Caribbean

Method

Prick sausages: cook in lard over moderate heat in heavy casserole until browned (they needn’t cook through). Transfer to dish. If more than 2 tablespoons fat remain in pan, discard excess.
Add onions to remaining fat; cook over moderate heat until soft. Add garlic