CLAMATO CALDO VERDE
Clamato is very popular in Canada. One of my hubby's favourite drinks is a Bloody Caesar (a Canadian version of a Bloody Mary, made with Clamato juice), so I am always on the lookout for clamato recipes. This is from www.clamato.com
Provided by Karen in MA
Categories Canadian
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- heat a large saucepanon medium-high. Saute the onion and garlic in a little oil for about 3 minutes. Add the potatoes and saute for another 2-3 minutes.
- Add Clamato and broth, cover and let simmer for 20 minutes.
- While the potatoes simmer, hear a skillet over medium-high heat and saute chorizo for about 10 minutes. Drain fat and reserve.
- When potatoes are soft, mash them in the pan, then add chorizo and greens. Season with salt and pepper and let simmer for another 10 minutes.
- Add shrimp and let heat through.
Nutrition Facts : Calories 668.6, Fat 25, SaturatedFat 8.7, Cholesterol 193.2, Sodium 2597.7, Carbohydrate 69.7, Fiber 9.9, Sugar 9.9, Protein 41.6
CALDO VERDE
(Portuguese Kale Soup) by John Villa Pico, NYC Recipe adapted by Irene Sax Considered by many to be Portugal's national dish, caldo verde is found everywhere - in the dining rooms of Lisbon's most luxurious hotels to the humblest of country homes. It's a versatile dish: Serve it as a one-course meal at lunch or as a light supper in the evening. What's crucial when preparing it is that the kale is cut into extremely fine slices; that's what creates the soup's distinctive character.
Provided by David Hawkins
Categories Collard Greens
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- 1. In a large pot, heat the olive oil over medium heat. Add the onions and cook until they are translucent. Add the garlic and half the chouriço and cook for 2 minutes. Add the potatoes, cover everything with the water, bring to a boil and lower the heat, simmering until the potatoes are almost done, about 15 minutes.
- 2. When the soup is cool enough to handle, purée it in the food processor and return to the pot. Add the greens, bring everything back to a boil and simmer for 2 minutes. Season with salt and pepper, ladle into bowls and garnish with the remaining cubes of chouriço.
Nutrition Facts : Calories 381, Fat 20.9, SaturatedFat 6.1, Cholesterol 31.2, Sodium 479.8, Carbohydrate 36.3, Fiber 5, Sugar 2, Protein 13.9
SKINNY PORTUGUESE KALE AND POTATO SOUP (CALDO VERDE)
Make and share this Skinny Portuguese Kale and Potato Soup (Caldo Verde) recipe from Food.com.
Provided by Kate DeMello
Categories Portuguese
Time 45m
Yield 8 1 cup servings, 8 serving(s)
Number Of Ingredients 10
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.
CABBAGE AND POTATO SOUP (CALDO VERDE)
Make and share this Cabbage and Potato Soup (Caldo Verde) recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 223, Fat 9.2, SaturatedFat 1.3, Sodium 19.4, Carbohydrate 32.6, Fiber 4.4, Sugar 2.1, Protein 4
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