Sopa de Fubá

Name: Sopa de Fubá
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 2 tbsp olive oil; 1 medium yellow onion, diced; 3 garlic cloves, minced; 3/4 cup fine yellow cornmeal; 5 cups vegetable broth; 2 cups collard greens, thinly sliced; 4 eggs; 1 tsp salt; 1/4 tsp black pepper

A comforting Brazilian cornmeal soup enriched with thin ribbons of collard greens and delicate poached eggs.

35 minEasyServes 4210 cal/serving

BrazilianSoupStovetopVegetarianGluten-FreeNut-FreeDairy-FreeSoy-FreeAlcohol-Free

Ingredients

2 tbsp olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
3/4 cup fine yellow cornmeal
5 cups vegetable broth
2 cups collard greens, thinly sliced
4 eggs
1 tsp salt
1/4 tsp black pepper

Instructions

1

Heat 2 tbsp olive oil in a large pot over medium heat.
2

Add 1 medium diced yellow onion and 3 minced garlic cloves, sautéing for 4 minutes until softened.
3

Whisk 3/4 cup fine yellow cornmeal into 1 cup of cold water until smooth.
4

Pour 5 cups vegetable broth into the pot, bring to a simmer, then slowly whisk in the cornmeal mixture, 1 tsp salt, and 1/4 tsp black pepper.
5

Cook over medium-low heat for 10 minutes, stirring frequently until the soup thickens.
6

Stir in 2 cups thinly sliced collard greens and cook for 2 minutes until bright green and tender.
7

Crack 4 eggs carefully into the soup, reduce heat to low, cover, and cook for 4 minutes until egg whites set.

Questions

How long does Sopa de Fubá keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Sopa de Fubá?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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