Haley House Souper Bowl Soup

As promised, here is the Portugese Kale, Tomato, Linguica soup from the annual Haley House Souper Bowl in Dudley Square. Bruce’s soup was one of a dozen featured using local ingredients. In this luscious soup, were loads of City Growers first year tomatoes and carrots, leeks from Brookwood Farm, and bacon from Bruce’s brother’s farm in Maine. I was told by a number of customers and chefs it was their favorite, so enjoy!  (We grow the best tomatoes in Boston!)  —Margaret

Portugese Kale, Tomato, Linguica Soup
Makes approximately 25 bowls
  • 2 gallons tomatoes (City Growers, frozen whole with skins on)
  • 1 lb. carrots (City Growers, stored in a makeshift root cellar)
  • 1 sweet red pepper
  • 1 lb. white beans, dry
  • 4 lbs. linguica
  • 1/4 lb. bacon (applewood smoked, from Jonathan Fulford – Partial Farm, Monroe Maine)
  • 5 celery stalks (including tops)
  • 2 leeks  (Brookwood Farm, Milton)
  • 20 cloves garlic
  • 6 large onions
  • 1 lb. kale
  • Handful summer savory
  • 2 tsp. cracked black pepper
  • 5 sage leaves
  • 5 bay leaves
  • 1 tbsp. anise seeds
  • 2 tsp. salt
  1. Soak and cook beans with salt
  2. Make stock with fist-full of summer savory, in celery base (8 cups water), leek tops, and simmer for an hour or two. Strain and add to kettle
  3. Sautee chopped bacon, diced onions, carrots, celery, pepper, and garlic
  4. Sautee finely sliced linguica
  5. Add stock to sauteed vegetables
  6. Add linguica, frozen tomatoes, 1/2 of the precooked beans, chopped kale, bay leaf, sage, and black pepper
  7. Put beans in blender with stock/water, blend into puree or slurry, add to kettle
  8. Simmer for at least 5 hours, more is better
  9. Stir to the left while listening and moving rhythmically to music from Cape Verde or Portugal

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