Portuguese Green Soup (Caldo Verde) |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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After having this potato based kale soup at a local portuguese restaurant, I was able to recreate it with great results. My husband swears it's better than theirs and it remains a favorite in my recipe collection. Ingredients:
8 cups water |
5 large russet potatoes (peeled and quartered) |
1 medium onion (chopped) |
3 -4 garlic cloves (diced) |
1/4 lb stick of good quality portuguese linguica sausage |
1 tablespoon coarse salt (or to taste) |
2 -3 cups kale (cut chiffonnade method-approx. 2-inch length) |
1/4 cup extra virgin olive oil |
Directions:
1. In a 4 quart stockpot, combine water, potatoes, onion, garlic, and linguica.
2. Cover and bring to a boil over high heat. Reduce heat to medium/low, season with salt and simmer until the potatoes are very tender, 20-30 minutes.
3. Cut heat, remove linguica, cut into small pieces and set aside. Puree contents of the soup to a smooth consistency and return to a boil.
4. Add the prepared kale, linguica pieces and olive oil. Simmer until the kale is bright green and tender, but not mushy, approximately 5 minutes.
5. Serve with crusty bread and salad.
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