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Caldo Verde - Portugese Kale and Sausage
Soup
8 oz chorizo/chourico or linguica, diced
1 large onion,diced
3 garlic cloves, minced
8 cups chicken stock
1 pound Yukon gold potatoes, diced
1 pound kale (or collard greens) cut into a very fine julienne
Salt and pepper
Olive oil
Heat 1 tablespoons of olive oil in a large saucepan or Dutch oven,over medium heat. Add the cubes of chorizo and cook until they are lightly browned. Remove the sausage and set aside. Add the diced onion to the rendered fat in the pan with a little salt and cook until they are translucent. Add the garlic and cook until it is fragrant, about 30 seconds. Add the stock and potatoes, and season with salt and pepper. Bring to a boil, then lower heat to a simmer. Simmer until the poatoes are
tender.
Mash half of the potato in a blender, immersion blender, or potato masher. Add half of the chourico and the julienned greens and simmer for 2 minutes, or until the greens are tender. Top the soup with the remaining cubes of chorizo and serve with bread.
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Caldo Verde Portugese Kale and Sausage Soup
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Category: Recipes
Prep Time: Cook Time: Total Time:
Caldo Verde - Portugese Kale and Sausage
Soup
8 oz chorizo/chourico or linguica, diced
1 large onion,diced
3 garlic cloves, minced
8 cups chicken stock
1 pound Yukon gold potatoes, diced
1 pound kale (or collard greens) cut into a very fine julienne
Salt and pepper
Olive oil
Heat 1 tablespoons of olive oil in a large saucepan or Dutch oven,over medium heat. Add the cubes of chorizo and cook until they are lightly browned. Remove the sausage and set aside. Add the diced onion to the rendered fat in the pan with a little salt and cook until they are translucent. Add the garlic and cook until it is fragrant, about 30 seconds. Add the stock and potatoes, and season with salt and pepper. Bring to a boil, then lower heat to a simmer. Simmer until the poatoes are
tender.
Mash half of the potato in a blender, immersion blender, or potato masher. Add half of the chourico and the julienned greens and simmer for 2 minutes, or until the greens are tender. Top the soup with the remaining cubes of chorizo and serve with bread.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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