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Soup of Greens and Chaurice With Potlikker
Published: Oct 29, 2009
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From Chef John Folse and Co.
Serves 8 to 10.
1 bunch mustard greens
1 bunch spinach greens
1 bunch collard greens
1 small head cabbage
2 gallons water or beef stock
2 cups diced onions
1 cup diced celery
1 cup diced green bell peppers
1/4 cup minced garlic
1 lb. fresh chaurice (a spicy Creole/Cajun pork sausage) or smoked sausage
1/2 lb. smoked ham, diced
1 lb. beef or pork stew meat, cubed
3 tbls. flour
1/2 tsp. thyme leaves
1 tbl. filé powder
Salt and cayenne pepper, to taste
1. Clean all greens 2-3 times under cold, running water. Remove large center stem from leaves and discard. Chop greens coarsely.
2. In 12-quart stockpot, add water, greens, onions, celery, bell peppers and garlic; bring to rolling boil. Reduce to simmer, cover and cook 45 minutes.
3. Strain greens, set solids aside and return liquid to the pot. Add chaurice, ham and stew meat. Bring to a rolling boil, reduce to simmer and cook until stew meat is tender and falling apart. Strain and return 1 gallon of stock to the pot.
4. Slice chaurice into 1/2-inch thick rounds and coarsely chop ham and stew meat. Set aside.
5. Put greens, flour, thyme and filé in food processor and purée. Pour mixture into stock and return to a boil. Reduce heat to simmer and cook 15-20 minutes, stirring occasionally.
6. Add ham, stew meat and sliced sausage to soup. Cook 10 additional minutes and season to taste with salt and cayenne pepper. More stock may be needed to retain a souplike consistency. It may be served over rice or eaten as is with a few slices of chaurice in each bowl.
