Cabbage And Potato Soup Caldo Verde Food

CABBAGE AND POTATO SOUP

Steps:

• In a large saucepan, heat broth over medium heat.
• Add cabbage and potatoes.
• Cover and simmer about 10 minutes until potatoes are tender.
• In a large skillet, over medium heat melt butter.
• Add leeks and cook until tender.
• Stir in flour (into leek mixture) and cook 2-3 minutes.
• Add 1 cup half and half to the broth mixture.
• Add leek mixture to broth mixture.
• Add remaining ingredients.
• Stir in remaining 2 cups half and half.
• Cook over low heat 10-15 minutes.

CALDO VERDE (PORTUGUESE CABBAGE SOUP)

Steps:

• Gently fry the onions and garlic in the olive oil until softened and translucent.
• Chop the chorizo into small chunks and add to the pan with the onion.
• Fry the onions and sausage for a few more minutes and then add the diced potatoes. They will absorb all the flavour from the sausage.
• Transfer the mixture to a large pan, add the stock, seasoning and bay leaves, and cook until the potatoes are soft.
• Meanwhile, very finely chop the cabbage (alternatively, buy a cabbage-shredding machine from the market as we did).
• When the potatoes are ready, mash them into the broth to make a thick base. Blanch the greens in boiling water for one minute to take off any bitterness, drain, then add to the simmering broth.
• Add as much cabbage as the broth will support - if you want heavy soup add loads of greens, if lighter, add less.
• Simmer for a few minutes. The soup will go the colour of jade.
• Mix the smoked paprika with some olive oil to make a dressing, and swirl this red magic into the vibrant green soup. Serve with some rustic country bread.

CALDO VERDE (PORTUGUESE GREEN SOUP)

Steps:

• In a large saucepan over medium heat, cook onion and garlic in 3 tablespoons olive oil for 3 minutes. Stir in potatoes and cook, stirring constantly, 3 minutes more. Pour in water, bring to a boil, and let boil gently for 20 minutes, until potatoes are mushy.
• Meanwhile, in a large skillet over medium-low heat, cook sausage until it has released most of its fat, 10 minutes. Drain.
• Mash potatoes or puree the potato mixture with a blender or food processor. Stir the sausage, salt and pepper into the soup and return to medium heat. Cover and simmer 5 minutes.
• Just before serving, stir kale into soup and simmer, 5 minutes, until kale is tender and jade green. Stir in the remaining tablespoon of olive oil and serve at once.

CALDO VERDE (PORTUGUESE CABBAGE SOUP)

Steps:

• Pour the oil into soup pot and saute onions for five minutes.
• Add the potatoes, cabbage, chicken stock, wine, salt and pepper. Bring to a boil and reduce the heat and cover the pot. Simmer for an hour. Turn off the heat and let soup rest for 10 minutes.
• Serve hot.

CABBAGE AND POTATO SOUP (CALDO VERDE)

Steps:

• Peel and cut up potatoes, and boil in salted water, with garlic.
• When soft, mash and add olive oil and cabbage or kale.
• Boil uncovered for about 3 minutes.
• Season to taste.
• Serve in bowls with a drop of olive oil in the bottom of each.

PORTUGUESE CALDE VERDE SOUP

Steps:

• Remove the hard stalk from the kale and set aside. Cut the leaves lengthwise into several strips. Stack the strips then cut into very thin strips.
• In a large deep pot, add the whole sausage, potatoes, kale stalks, onion, garlic, water, broth, oil and seasonings. Cook on medium heat until the potatoes are tender.
• Remove the sausage from the broth and cut into thin slices then set aside. Remove the kale stocks, then discard.
• Using an immersion blender, puree the soup until smooth and lump free.
• Add the kale and sausage slices to the soup, and cook on medium until the kale is tender. Adjust seasoning if necessary.

CALDO VERDE (PORTUGUESE GREEN SOUP)

Steps:

• In a large saucepan, heat the oil over moderate heat. Add the onion and garlic and cook for 5 minutes or until onion is tender.
• Add the broth and potatoes. Bring to a boil. Lower the heat and simmer, covered, for 30 minutes or until potatoes are very soft. Using a potato masher or large spoon, slightly mash potatoes to thicken soup.
• Stir in the spinach, kielbasa, salt, and pepper. Simmer, uncovered, for 5 minutes more until heated through.