RCI-VG.004.1255.001
Sopa de funcho or Anise soup
Sopa de funcho or Anise soup from the Recidemia collection
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- Neck Bones (salt the day before) Or meat of your choice such as Beef.1 unit
- Sausage links of Chourico2 unit
- White navy beans or Green split Peas. About ½ to full bag (1 lb)1 unit
- potatoes1 unitdiced.
- anise green or grass like called Fennell.1 unit
- of cabbage chopped up in small strips.1 Head
Method
1
Rinse the neck bones or chosen meat under cold water and pat dry, using the pre-salted meat from the night before if applicable.
2
Sort and rinse the white navy beans or split peas, removing any stones or debris; if using dried beans, soak them in water for 30 minutes to 1 hour to soften slightly.
30 minutes
3
Fill a large pot with water and bring to a boil over high heat, then add the neck bones or meat and the beans or split peas.
4
Reduce heat to medium-low and simmer for 45-50 minutes, skimming any foam or impurities that rise to the surface.
45 minutes
5
Add the chourico sausage links whole to the pot and continue simmering for 15 minutes to allow the flavors to infuse into the broth.
15 minutes
6
Remove the sausage links from the pot, slice into bite-sized pieces, and set aside; slice the meat from the neck bones if using them.
7
Add the diced potatoes and chopped cabbage to the pot, stirring to combine with the broth.
8
Chop the fresh fennel (anise grass) into small pieces, discarding any tough outer layers, and add to the pot.
9
Simmer for another 20-25 minutes until the potatoes are tender and the cabbage is softened but not mushy.
22 minutes
10
Return the sliced sausage to the pot and stir gently to distribute evenly throughout the soup.
11
Taste the soup and adjust seasoning with salt and pepper as needed, keeping in mind the pre-salted meat already contributes sodium.
12
Ladle the soup into bowls, ensuring each serving contains meat, sausage, beans or peas, vegetables, and broth; serve hot.