Caldo Verde Recipe Portuguese Green Soup Food

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 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.

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.

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.

PORTUGUESE GREEN SOUP (CALDO VERDE)

Steps:

• In a 4 quart stockpot, combine water, potatoes, onion, garlic, and linguica.
• 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.
• 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.
• Add the prepared kale, linguica pieces and olive oil. Simmer until the kale is bright green and tender, but not mushy, approximately 5 minutes.
• Serve with crusty bread and salad.

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.

PORTUGUESE GREENS SOUP (CALDO VERDE)

Steps:

• Over medium heat in a large soup pot, heat olive oil. Add onion and garlic cloves and cooked for about 5-10 minutes, or until tender, but not browned.
• Stir in the stock, potatoes, salt, and pepper.
• Bring to a boil, reduce heat, and simmer until the potatoes are soft. This should take about 20 minutes. Remove the pot from heat and lightly mash the potatoes with a potato masher.
• In a medium skillet over medium heat, heat the vegetable oil.
• Add the meat, stirring occasionally, and cook until browned.
• Add the meat to the pot. Pour 1 cup of the soup into the skillet to remove the browned bits and return to the soup pot.
• Simmer 5 minutes, then stir in the greens.
• Simmer 5 more minutes and stir in lemon juice.
• Serve while hot.

CALDE VERDE (PORTUGUESE SOUP)

Steps:

• Fill large pot with water. Add potatoes, onion, sausage, and chicken broth.
• Cook until potatoes soft.
• Remove sausage.
• Puree.
• Add collards and cook for about 15 minutes.
• Puree.
• Chop sausage into small slices.
• Add oil and sausage to pot.
• Enjoy.