Cornmeal And Sausage Soup (sopa De Fubà)

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1/2 cup yellow cornmeal
• 2 tablespoons canola oil
• 6 ounces kielbasa sausage (cut diagonally into 1/4 inch thick slices)
• 7 cups chicken stock
• 4 ounces collard greens, stemmed and thinly sliced crosswise
• 2 eggs, lightly beaten
• kosher salt, to taste
• freshly ground black pepper, to taste
• 2 scallions, thinly sliced

Recipe

• 1 heat cornmeal in a 10" skillet over medium-high heat and cook, swirling pan constantly, until lightly toasted and fragrant, about 3–4 minutes. transfer cornmeal to a bowl; set aside. heat oil in skillet and add sausages; cook, turning occasionally, until browned and cooked through, about 10 minutes. transfer to a plate and set aside.
• 2 bring chicken stock to a boil in a 6-qt. pot over high heat. whisk in reserved cornmeal, reduce heat to medium-low, and cook, whisking often, until cornmeal is tender, about 40 minutes. stir in reserved sausages and collards and cook, stirring occasionally, until collards wilt, 15 minutes. place eggs in a medium bowl and add 1 cup cornmeal mixture; whisk until smooth. return mixture to pot and stir until incorporated; cook for 1 minute more and season with salt and pepper. ladle soup into 6 serving bowls and garnish with scallions; serve hot.