Portuguese Calde Verde 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.

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.

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.

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.