Caldo Verde Portuguese Kale And Potato Soup Food

CALDO VERDE (PORTUGUESE SAUSAGE KALE SOUP)

Steps:

• Slice sausage into 1/4-inch rounds. Heat oil in a pot over medium-high heat. Add sausage and saute until sausage begins to turn brown and renders some fat, 3 to 5 minutes. Transfer with a slotted spoon to a dish. Reduce heat to medium-low; add onions and pinch of salt salt. Stir and cook until softened, 4 to 5 minutes.
• Transfer potatoes to pot. Sprinkle in 2 teaspoons salt. Pour in chicken broth. Increase heat to high and bring to a simmer. Reduce heat to medium-low; simmer until potatoes are tender, 8 to 10 minutes.
• When potatoes are tender, carefully mash them in the broth with a potato masher until broken up or completely mashed. Add kale, a handful at a time. Transfer browned sausage to soup. Bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer until greens are tender, about 45 minutes.

PORTUGUESE KALE AND POTATO SOUP

Steps:

• Heat 1 tablespoon oil in a 5-quart heavy pot over medium-high heat until it shimmers, then brown sausage, stirring often, 2 to 3 minutes. Transfer with a slotted spoon to a bowl. Add 2 tablespoon oil to fat in pot and cook onion and garlic with 1/4 teaspoon each of salt and pepper over medium heat, stirring often, until browned, 7 to 8 minutes.
• Add potatoes, water, and 1 teaspoon salt and simmer, covered, until potatoes are very tender, 15 to 20 minutes. Mash some potatoes into soup to thicken, then add kale and simmer, uncovered, until tender, about 5 minutes. Stir in sausage and cook until just heated through, 1 to 2 minutes. Drizzle with remaining tablespoon oil and season with salt and pepper.

SKINNY PORTUGUESE KALE AND POTATO SOUP (CALDO VERDE)

Steps:

• In a large pot, cook chourico or sausage over low heat. Turn and cook until brown, about 10 minutes. Remove from pot and let cool. Cut sausage into slices. Remove any fat from pot, but leave the cooked on bits.
• Add oil to pot, add onion and cook on medium until translucent, about 5 minutes. Add garlic and cook 1 minute more. As you stir, scrape up the bits from the bottom of the pan.
• Add broth potatoes, and black pepper, bring to a boil and cook 20 minutes. Remove the pot from heat and either lightly mash the potatoes with a potato masher or food processor, or I like to use my immersion blender to puree the entire mixture.
• Add chourico or sausage, red pepper flakes and bring back to a simmer. Cook covered for about 4 minutes. Add kale and bring back to a simmer. Cook partially covered until the kale is cooked. Adjust salt if needed.

CALDO VERDE (PORTUGUESE GREEN SOUP)

Steps:

• In a large saucepan, heat oil over medium low heat; add onions and saute until softened, about 5 minutes.
• Add water, chicken broth, potatoes and pepperoni.
• Simmer about 20 minutes until potatoes are tender.
• Remove pepperoni and set aside.
• Puree soup with an immersion blender or in a blender by batches.
• Add Sazon packet, cabbage and spinach, return pepperoni; bring to a boil, reduce heat and simmer 2 minutes.
• Taste and add salt, if needed.
• Serve hot.

PORTUGUESE KALE SOUP (CALDO VERDE)

Steps:

• Heat olive oil in a large heavy pot on medium/low. Add onion and carrots and cook until softened, 5-10 minutes.
• Add garlic and cook, stirring often, until fragrant (about 2 minutes).
• Add stock, potatoes, and herbes de Provence. Bring to a boil (high). Reduce to low and simmer gently until potatoes are partially cooked, about 15 minutes.
• Meanwhile, rinse kale and remove/discard tough stems. If flat kale, cut leaves crosswise into 1" ribbons. If curly kale, tear into bite-sized pieces.
• Add kale, tomatoes, beans, and sausage. Cook until tender 5-10 minutes.
• If soup is too thick, thin with more stock or water.
• Season with salt and pepper and serve hot.
• Will keep in fridge, covered, up to 5 days.

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.