“Essa sopa é incrível!” means “this soup is amazing!” in Portuguese…I think. Chef Paul is Portuguese, and there aren’t enough Portuguese recipes out there, so here’s one! You can make the soup the day before, then reheat the next day (which is a good idea because it tastes even better 24 hours later), poach the eggs, and finish and serve the soup.
- 2 tablespoons olive oil
- 1 pound smoked sausage, such as linguisa or kielbasa, cut into ¼-inch coins
- 1 onion, diced
- 2 carrots, diced
- 1 stalk celery, diced
- 6 garlic cloves, smashed
- 1 ½ tablespoons ground coriander
- 1 cup dry white wine
- 4 cups chicken stock
- 1 (28-ounce) (or two 14-ounce cans) white beans, such as cannellini, drained and rinsed
- 1 (14-ounce) can crushed tomatoes
- 1 bay leaf
- 1 ½ teaspoons smoked paprika, plus more for sprinkling
- 4 poached eggs
Heat the olive oil over medium heat in a Dutch oven. Add the sausage and cook, stirring occasionally, until browned, 4 to 5 minutes. Remove the sausage to a plate then add the onion, celery, carrot, and garlic with 2 pinches of salt and cook, stirring occasionally, until fragrant, 6 to 7 minutes. Add the coriander and cook, stirring, until fragrant, 2 minutes.
Add the white wine and let reduce, stirring until 75 percent of the wine has evaporated, 5 to 6 minutes. Add the chicken stock, beans, tomatoes, bay leaf, and paprika, bring to a boil, reduce the heat to low and simmer until the liquid has thickened slightly and unified, 45 minutes. Season with more salt if necessary.
Ladle soup into bowls, top each with a poached egg and a sprinkle of smoked paprika. Enjoy!