Caldo Verde - Portuguese Kale Soup
Caldo Verde - Portuguese Kale Soup is a gluten free and dairy free main course. One serving contains 634 calories, 25g of protein, and 17g of fat. This recipe serves 4. For $2.8 per serving, this recipe covers 43% of your daily requirements of vitamins and minerals. A mixture of potatoes, salt and pepper, cup cake, and a handful of other ingredients are all it takes to make this recipe so tasty. It can be enjoyed any time, but it is especially good for Winter. It is brought to you by spoonacular user annamariesuzanne. From preparation to the plate, this recipe takes roughly 45 minutes. Portuguese Kale Soup (Caldo Verde), Caldo Verde - Portuguese Kale Soup, and Caldo Verde | Portuguese Kale Soup are very similar to this recipe.
Servings: 4
Ingredients:
1/2 large onion chopped
3 carrots peeled and sliced
3 garlic cloves smashed
4 large yellow potatoes chopped
2 chorizo links with casings removed, halved and chopped
4 cups of chicken stock and 2 cups of water
1 bunch of kale julienned
cup or 6 of water and 2 packets of Chicken Boullion
crushed red pepper flakes
salt and pepper to taste
Equipment:
bowl
frying pan
pot
knife
wooden spoon
Cooking instruction summary:
Chop your onions, slice your carrots and smash your garlic. Set aside. Peel and chop the potatoes. Set aside in a bowl of cold water. Remove the casing from your chorizo. This is an important step. Chorizo casing is tough and unforgiving and will make the sausage link curl during the cooking process. Just remove it and don't worry about appearance. Cut the links length-wise then chop into half-moons. Sautee in a separate pan until the are nice and browned. Don't put into the pot until the last minute, otherwise the color of the chorizo will leach into the soup turning it a weird red color. Now it's time to prepare the kale. With each individual leaf, cut out the stem. You can do this several ways. Cut a triangle out of the leaf, or fold over the leaf and cut out the stem that way. Or rip off the halves of the leaves off the stem. I like a little bit of stem to give some crunch and texture. Tightly roll the leaf into a bundle. Run your knife over it to julienne the leaf into thin strips. Don't worry if it's not perfect. Set aside the kale. In a big pot, sautee your onions, carrots and garlic in a bit of olive oil. Once the vegetables start to soften, add the potatoes and some crushed red pepper flakes. Stir the pot and cook the potatoes until the outer edges start turning clear. Then add the 6 cups of water and 2 bouillion packets (or 4 cups of broth and 2 cups of water) to the pot. Bring to a boil then let simmer until the potatoes are cooked. With a wooden spoon, mash the potatoes against the side of the pot. Do this until almost all the chunks of potatoes are mashed. Leave some chunks behind. This will give your soup a wonderful hearty texture. Now it's time to add the Kale. It looks like a lot and will fill up your whole pot but not to worry because it wilts down pretty quickly. Cook for 5 minutes at a simmer then stir in chorizo sausage. Serve hot or at room temperature (the latter is my favorite). Eat with a nice crusty loaf of Portuguese bread. Enjoy!
Step by step:
1. Chop your onions, slice your carrots and smash your garlic. Set aside.
2. Peel and chop the potatoes. Set aside in a bowl of cold water.
3. Remove the casing from your chorizo. This is an important step. Chorizo casing is tough and unforgiving and will make the sausage link curl during the cooking process. Just remove it and don't worry about appearance.
4. Cut the links length-wise then chop into half-moons.
5. Sautee in a separate pan until the are nice and browned. Don't put into the pot until the last minute, otherwise the color of the chorizo will leach into the soup turning it a weird red color.
6. Now it's time to prepare the kale. With each individual leaf, cut out the stem. You can do this several ways.
7. Cut a triangle out of the leaf, or fold over the leaf and cut out the stem that way. Or rip off the halves of the leaves off the stem. I like a little bit of stem to give some crunch and texture.
8. Tightly roll the leaf into a bundle.
9. Run your knife over it to julienne the leaf into thin strips.
10. Don't worry if it's not perfect. Set aside the kale.
11. In a big pot, sautee your onions, carrots and garlic in a bit of olive oil.
12. Once the vegetables start to soften, add the potatoes and some crushed red pepper flakes. Stir the pot and cook the potatoes until the outer edges start turning clear.
13. Then add the 6 cups of water and 2 bouillion packets (or 4 cups of broth and 2 cups of water) to the pot. Bring to a boil then let simmer until the potatoes are cooked.
14. With a wooden spoon, mash the potatoes against the side of the pot. Do this until almost all the chunks of potatoes are mashed. Leave some chunks behind. This will give your soup a wonderful hearty texture.
15. Now it's time to add the Kale. It looks like a lot and will fill up your whole pot but not to worry because it wilts down pretty quickly.
16. Cook for 5 minutes at a simmer then stir in chorizo sausage.
17. Serve hot or at room temperature (the latter is my favorite). Eat with a nice crusty loaf of Portuguese bread. Enjoy!
Nutrition Information:
covered percent of daily need
