Caldo Verde Portuguese Kale 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.

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.

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.

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 RECIPE - PORTUGUESE GREEN SOUP

Steps:

• On stovetop, heat up a 5.5 quart pan or large stock pot over medium to high heat and add the 2 Tbsp of olive oil.
• Add the onions, and cook until transparent, about 2 mins.
• Add the sausage, and cook until lightly browned, 5 mins.
• Add the garlic, and cook until fragrant, about 2 mins.
• Remove the sausage from the pan and set aside in a bowl.
• Add the potatoes to the stock pot, season with salt and cover with water (about 7 cups). Let it cook until potatoes are soft.
• When the potatoes are fully cooked, remove half of the potatoes from the pot and set them aside with the sausage.
• Using an immersion blender blend the other half of the potatoes in the stock pot with the water they cooked in.
• Return the sausage and and the potatoes to the stock pot, season with salt and pepper, stir.
• Add the collard greens, stir.
• Drizzle with olive oil and serve with bread.

PORTUGUESE GREEN SOUP (CALDO VERDE)

Steps:

• In a medium soup pot, heat 3 tablespoons of olive oil, add onions and garlic and cook for 2 to 3 minutes until they turn glassy, don't let them get brown. Add potatoes and water. Cover and boil gently over medium heat for 20 minutes. Meanwhile, in a skillet cook sausage until most of the fat is rendered out. Drain and reserve. When the potatoes are tender mash them with a potato masher right in the pot. Add sausage to the soup, and then add the kale. Simmer for 5 minutes. Add the remaining olive oil and season. Ladle into bowls and serve.