"Seaweed" Soup

[Kansas Fly Fisher]

Here is the receipe for my wife's "world famous" seaweed soup. She picked this receipe up while we were stationed in the Azores from 1983-86. It's a local favorite that translates to "green soup." She "americanized" it by adding the sausage. In it's original form there is no meat.

Ingredients

6-8 Medium potatoes

2 cups finely shredded cabbage

2 cups finely chopped spinach

2 tablespoons of olive oil

Peel, chop, and boil potatoes until it becomes a medium thickness broth. Add cabbage, spinach and olive oil to the broth and continue cooking until all ingredients are cooked into a thick soup. The wife say’s this is about an hour. The soup should take on a light green color. You can add meat to your preference if you wish. Sue, uses smoked sausage and cubes it up.

Enjoy!

John

[Terry Beeson]

Thanks John... I'll have to try that one soon. I'll let you know if I make it as good as it sounds...