This Turkey and Chourizo Soup recipe is full of hearty flavors and wholesome ingredients readily available in Portugal. Using tender turkey wings and flavourful (black) chourizo sausage with a combination of fresh vegetables and aromatic herbs, the result is a nourishing and satisfying dish that’s perfect for any occasion.

This recipe is enough for 6 – 8 people.

Ingredients

• 1.2kg turkey wings
• 200g (black) chourizo sausage, thinly sliced
• 1 large onion, peeled and diced
• 6 garlic cloves, peeled and sliced
• 1 large leek, thinly sliced
• 1.5l chicken stock
• 3 bay leaves
• 10 black peppercorns
• 4 medium carrots, peeled and cut into chunks
• 4 medium potatoes, peeled and cut into chunks
• 100g collard greens (caldo verde)
• 250ml tomato puree
• 100ml olive oil
• Salt
• Black pepper

Method

Fry the Turkey Wings: Heat a dash of olive oil in a large, heavy pot with a lid over medium-high heat. Brown the turkey wings evenly on all sides. Once browned, remove the wings from the pot and set them aside.

Fry Chourizo and Vegetables: Brown about ⅓ of the chourizo slices in the pot and set them aside for garnish. In the same pot, add the remaining chourizo slices along with the onion, garlic, leek, bay leaves, and peppercorns. Fry until the onions are browned and the chourizo releases its oils. Set aside.

Add the Stock: Pour the chicken stock into the pot and bring it to a boil. Return the turkey wings to the pot, reduce the heat, and simmer with the lid on until the meat is tender and easily separates from the bones. Remove the wings and allow them to cool slightly.

Remove the Meat: Take the meat off the bones, optionally keeping the skin with the meat or returning it to the pot with the bones. Increase the heat to medium, cover and cook for another 90 minutes to extract maximum flavor from the bones. Strain and discard the bay leaves and bones (with the skin if left in).

Cook Other Vegetables: Return the onion, garlic, leek, and chourizo mixture to the pot along with 80g of collard greens, half of the potatoes, and half of the carrots. Cook until the vegetables are soft. Blend the contents of the pot with a stick blender. Stir in the tomato puree and adjust the seasoning with salt and black pepper.

Cook More Vegetables: Add the remaining potatoes and carrots and cook until just soft. Remove the vegetables and set them aside.

Add the Meat Back: Cut the meat into small cubes, reduce the heat to low and fold the meat back into the stock.

Serve: Fry the potatoes and carrots you removed from the pot in a pan with olive oil until browned. Arrange the vegetables in serving bowls, then ladle the soup into the serving bowls and garnishing with the remaining collard greens and chourizo slices.