Caldo Verde Soup
Caldo verde originated from the Minho Province in northern Portugal. Today, it is a traditional national favorite that has spread across the nation and abroad. This recipe makes 6-8 servings and is perfect served with Portuguese rolls.
INGREDIENTS:
Olive oil
1 medium onion, diced
1 clove of garlic, minced
1/4 tsp red pepper flakes
Salt
4 medium potatoes, peeled & cut into 1/2 inch cubes
3 cups chicken broth
6 cups water
1/2lb chourico (1 link), peeled and sliced
1/2 lb kale, julienned
INSTRUCTIONS:
In a large saucepan -heat olive oil, then add onion and garlic and sautee about 3 minutes.
Add potatoes, chicken stock, water, and crushed red pepper, salt to taste to the saucepan.
Bring the mixture to a boil, then let it simmer for 30 minutes.
After 30 minutes, potatoes should have softened enough that you can use a hand masher or food processor to puree.
When potatoes are smooth, add chourico and let simmer about 10-15 minutes to infuse the chourico flavor.
Rinse and julienne the kale and add to the soup. Let kale simmer 5-10 minutes, or until tender.
Serve soup with Portuguese rolls.
