Portugese Soup from The Inn at Brushy Creek

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We are having a BIG cold snap here today, so it’s perfect weather for soup. I made this for dinner tonight. This recipe is from a now-closed restaurant called the Inn at Brushy Creek that used to be in Round Rock, just north of where I live. This soup was always the first course, served in small bowls. It’s so hearty, though, that we just serve it in big bowls and make a meal out of it. It is SO easy to make, your house smells terrific while it’s cooking and it’s VERY kid-friendly (it’s got ketchup in it!). I’m going to go here and pick up a nice loaf of something yummy to go with it. Their Spinach Feta bread is delicious, but it does have high fructose corn syrup it it (their Honey Whole Wheat does not).

Portugese Soup from the Inn at Brushy Creek

2 white onions, chopped
6 cloves garlic, chopped or pressed
6 Tbsp. olive oil
1 pound garlic-flavored, smoked pork sausage, cut into bite-sized pieces
(Elgin sausage is great, if you happen to live nearby and can get it, or Linguica)
10 cups beef stock
2 cans kidney beans, with liquid
1 head green cabbage, cored and chopped into medium pieces
12 small new potatoes, scrubbed and quartered
1/4 to 1/2 cup vinegar (less to taste)
1 16-ounce bottle ketchup (more to taste)
salt and pepper to taste

Saute onions and garlic in oil.
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When they are just transparent, add sausage slices and brown lightly.
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Add beef stock and all other ingredients.
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Bring to a boil, stirring often to keep the bottom of the pan from burning. Reduce heat, simmer 35 – 45 minutes or longer, stirring occasionally. Correct seasonings to taste. Yields about 1 gallon. Share this with your neighbors – because of the potatoes, this soup will NOT freeze well, but it will keep in the fridge for a couple of days.

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Posted on December 1, 2006 at 10:39 am by lara · Permalink
In: Entrees, Favorites

One Response

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  1. Written by Mike Purcell
    on October 15, 2014 at 9:13 am
    Permalink

    I used to work at the Inn at Brushy Creek as a cook’s helper in 71-72 I actually made this Soup back then. We did several variations of this. We used red and green cabbage mixed for color. We also used Balsamic Vinegar instead of the regular variety. We added the oil first then sausage to get a caramelized effect on the sausage before adding onions and garlic (Onions) sliced long ways in ribbons. We also cut the Cabbage in ribbons which has no difference in taste. We changed it up on occasion and added cut squash yellow at the halfway point in the cooking process…and zucchini a time or two if memory serves.

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