Servings: 4
Prep time: 20 minutes
Total time: 40 minutes
Ingredients
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4 pork sausages, preferably Butifarra (a white garlic pork sausage)
1 bunch of spring onions
2 tablespoons olive oil
4 white radishes, halved
2 quarts|1 liter 892 ml pork broth
1 cup finely sliced kale
1 head Boston lettuce, leaves thinly sliced
1 ½ tablespoons dill, finely chopped
1 tablespoon finely chopped thyme
4 large poached eggs
Directions
- In a medium saucepan, brown the sausages, turning as needed, over medium heat, about 10 minutes. Transfer sausages to a cutting board and thinly slice on the bias.
- Trim the spring onions, halving the white parts and thinly slicing the greens. Add the oil to the skillet along with the whites of the spring onions and the radishes. Cook, flipping once, until golden, about 8 minutes. Transfer to the cutting board with the sausage.
- Add the broth to the saucepan and bring to a simmer. Add in the kale and lettuce and cook until just wilted, another 2 minutes.
- To serve, divide the sausage, spring onions, and radishes between bowls. Top with the spring onion greens, dill, thyme, and poached egg. Pour the broth over the top and serve immediately.
From Dirty Work: Making Mushroom Toast and Spanish Summer Soup with Jose Garces
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