CALDO VERDE (PORTUGUESE GREEN SOUP)
This soup is a Portuguese favorite of mine. It is a creamy soup with the wonderful use of kale, giving it the green soup look. Enjoy it with a thick slice from your favorite loaf of bread!
Provided by SANDRA5
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 401.8 calories, Carbohydrate 45.2 g, Cholesterol 24.6 mg, Fat 20.2 g, Fiber 5.2 g, Protein 11.7 g, SaturatedFat 5.4 g, Sodium 1352 mg, Sugar 3.4 g
SOPA VERDE
This is a delicious kale and chicken soup with plenty of garlic, white wine and that light, distinctive Portuguese flavor of cloves. In Portugal, "caldo" is generally a lighter soup, and "sopa" is a soup with more vegetables and meat, and is often thickened slightly by using potato cooking water, as this one is.
Provided by EdsGirlAngie
Categories Chicken
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large soup pot, bring to a boil the 8 cups of water, the chicken breast, onion, and cloves; skim off any foam.
- After 10 minutes, add the potatoes and simmer for another 25 minutes.
- Reserve the broth.
- Discard the onion and cloves.
- Transfer the potatoes and chicken to a plate to cool; when cool enough to handle, cube the potatoes and shred the chicken.
- In a small saucepan, saute the 1 cup chopped onion and the garlic in the olive oil until tender but not browned.
- Transfer this into the reserved chicken broth, along with the kale, white wine, coriander, paprika, and cayenne pepper.
- Add the chicken (still reserving the potatoes) and salt and bring to a boil.
- Reduce heat and simmer, covered, for about 1-1/2 hours.
- Add reserved potatoes and simmer another 1/2 hour, uncovered.
- Correct seasoning if you wish, and just before serving, stir in the fresh lemon juice.
Nutrition Facts : Calories 153.4, Fat 3.4, SaturatedFat 0.6, Cholesterol 24.7, Sodium 268.1, Carbohydrate 16.4, Fiber 2.1, Sugar 2.1, Protein 12.3
PORTUGUESE GREEN SOUP (CALDO VERDE)
Provided by Food Network
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 8
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.
CALDO VERDE
Provided by Food Network
Yield 6 servings
Number Of Ingredients 9
Steps:
- Take whatever greens you are using and stack several leaves on top of each other. Starting at the wide side, roll the stack up into a tight cylinder. Slice across the cylinder with a very sharp knife to make thin, hairlike shreds. Repeat with remaining leaves. Set aside shredded greens.
- Heat 1 tablespoon olive oil in a large kettle over medium high heat. Add sausage slices and fry until lightly colored and fat is rendered, about 10 minutes. Remove from pot with slotted spoon and reserve. Add remaining tablespoon oil to pot, then add onions and salt and pepper. Stir well, then cook, stirring occasionally, until onions are softened, 5 minutes. Add the garlic, stir, and cook one minute until its aroma is released. Add the potatoes, turn the heat to medium high, and saute 3 to 5 minutes until onions and potatoes begin to color. Add the water, cover, and simmer over low heat until potatoes can be mashed easily against side of pot with a wooden spoon, about 25 minutes. When potatoes are soft, turn off the heat and use a potato masher to thoroughly crush and blend. Add the sausage, turn the heat on to medium, and simmer 5 minutes to bring the flavors together. Stir in the greens and cook 5 minutes until bright green and tender. Taste, adjust seasoning, and serve.
- This soup, literally Green Soup, could be called the national dish of Portugal. It is traditionally made with a type of flat green cabbage called couve gallego.
- The method of slicing leaves like this is called a chiffonade in the French lexicon. Important to get them thin enough that they will cook quickly.
CALDO VERDE (PORTUGUESE SAUSAGE KALE SOUP)
This soup is so hearty and comforting, you'll almost forget how good it is for you. And it's perfect for cold weather with the spicy sausage, kale, potatoes, and plenty of chicken broth.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Slice sausage into 1/4-inch rounds. Heat oil in a pot over medium-high heat. Add sausage and saute until sausage begins to turn brown and renders some fat, 3 to 5 minutes. Transfer with a slotted spoon to a dish. Reduce heat to medium-low; add onions and pinch of salt salt. Stir and cook until softened, 4 to 5 minutes.
- Transfer potatoes to pot. Sprinkle in 2 teaspoons salt. Pour in chicken broth. Increase heat to high and bring to a simmer. Reduce heat to medium-low; simmer until potatoes are tender, 8 to 10 minutes.
- When potatoes are tender, carefully mash them in the broth with a potato masher until broken up or completely mashed. Add kale, a handful at a time. Transfer browned sausage to soup. Bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer until greens are tender, about 45 minutes.
Nutrition Facts : Calories 564.8 calories, Carbohydrate 62.1 g, Cholesterol 55.9 mg, Fat 25.6 g, Fiber 6.6 g, Protein 25.1 g, SaturatedFat 8.6 g, Sodium 2850.6 mg, Sugar 4.3 g
CALDO VERDE
Caldo verde means "green soup" and is considered Portugal's national dish. What better way to start off fall than with a simple, flavorful, and nourishing soup. From Cuisine Magazine
Provided by Bev I Am
Categories Lunch/Snacks
Time 35m
Yield 8 cups
Number Of Ingredients 10
Steps:
- Peel potatoes and slice thinly, about 1/8" thick.
- Heat oil in a large stockpot over medium-high heat.
- Then, add potatoes and brown.
- This will give the soup a deep color and rich potato taste.
- Add onions and red pepper flakes, and cook until onions turn soft.
- Stir in garlic, then add broth and bring to boil.
- Reduce heat and simmer 1015 minutes until potatoes are done.
- Meanwhile, peel casing from pepperoni.
- Slice pepperoni into 1/4"-thick pieces.
- Heat skillet over medium heat and add slices.
- Render and lightly brown on both sides.
- Drain on paper towels.
- When potatoes are cooked, use a potato masher to mash the slicesbut dont cream them!
- Try to simply chunk them enough so the broth thickens.
- Now add the drained pepperoni.
- In batches, stack stemmed kale and slice into shreds.
- Add and cook 23 minutes.
- Season with salt.
- Just before serving, stir in lemon juice.
- Acid turns the kale army-green if added too early.
Nutrition Facts : Calories 335.6, Fat 16.1, SaturatedFat 5.4, Cholesterol 33, Sodium 579.2, Carbohydrate 36.4, Fiber 4.8, Sugar 3.4, Protein 13.8
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- Start by cutting the collard greens. Just stack three leaves at a time and roll them like cigars. Cut them crosswise into very thin strips. Proceed with the rest of the leaves until all the collard greens are done. Reserve.
- In a heavy bottomed pot, add the peeled potatoes, the quartered onion, the minced cloves of garlic, the olive oil and the chicken broth. Bring it to a boil over high heat and then lower the heat to medium low and cook until the potatoes are tender and ready to be mashed (about 20 min).
- Using a hand blender, blend the soup until smooth. You can also use a regular blender and blend the soup in batches.
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