Capelet Soup with Linguica

Name: Capelet Soup with Linguica
Yield: 8
Ingredients: 12 cups of chicken broth (see page 20); 4 cups of broccoli florets; 1 cup of sweet herb chopped; 1 cup of grated Parmesan cheese; 2 tablespoons of olive oil; 1 1/2 teaspoons of thyme; 1/2 teaspoon of Calabrian red pepper flakes; 400g of capelet; 360g of linguica, cut into 0.5 cm thick slices; 4 cloves of garlic, crushed; 1 medium onion, chopped; Salt to taste

1
12 cups of chicken broth (see page 20)
2
4 cups of broccoli florets
3
1 cup of sweet herb chopped
4
1 cup of grated Parmesan cheese
5
2 tablespoons of olive oil
6
1 1/2 teaspoons of thyme
7
1/2 teaspoon of Calabrian red pepper flakes
8
400g of capelet
9
360g of linguica, cut into 0.5 cm thick slices
10
4 cloves of garlic, crushed
11
1 medium onion, chopped
12
Salt to taste

Ingredients

1
12 cups of chicken broth (see page 20)
2
4 cups of broccoli florets
3
1 cup of sweet herb chopped
4
1 cup of grated Parmesan cheese
5
2 tablespoons of olive oil
6
1 1/2 teaspoons of thyme
7
1/2 teaspoon of Calabrian red pepper flakes
8
400g of capelet
9
360g of linguica, cut into 0.5 cm thick slices
10
4 cloves of garlic, crushed
11
1 medium onion, chopped
12
Salt to taste

Directions

1
1
2
Heat the olive oil in a large pot over medium heat
3
Add the linguica, garlic, onion, sweet herb, Calabrian red pepper flakes, thyme, and salt
4
Fry the linguica for 12 minutes or until golden brown
5
Add the chicken broth and bring to a boil
6
2
7
Reduce the heat and add the broccoli florets
8
Cover the pot and cook for four minutes or until tender
9
Add the capelet and cook for an additional five minutes or until the meat is cooked but still firm
10
Sprinkle with Parmesan cheese and serve.