Portuguese Green 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

Steps:

• Peel and wash the potatoes. Place the onions cut into pieces and the potatoes in a large saucepan with water. Bring to a boil over high heat. When starts boiling, reduce to medium-low heat and cook for 25 minutes. Then, remove briefly the saucepan from heat and use a hand blender to blend the soup until creamy. Season with olive oil and a little salt, stir and place the saucepan back on the stove over medium-high heat.
• When starts boiling, reduce to low heat and add the collard greens and the chouriço cut into round slices. Stir with a wooden spoon and cook about 15 minutes with the pan covered, stirring occasionally.
• Turn off the heat and serve immediately.

CALDO VERDE (PORTUGUESE GREEN SOUP)

Steps:

• 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).
• Mash the potatoes and bring them back to the pot.
• Using a hand blender, blend the soup until smooth. You can also use a regular blender and blend the soup in batches.
• Add the collard greens, stir, and keep cooking for 15 more minutes.
• In a large skillet, fry the bacon and the sausage until the bacon is browned.
• Add the bacon/sausage mixture to the soup and cook until the soup boils again.
• Season with salt and pepper.
• Serve hot with extra olive oil.

PORTUGUESE GREEN SOUP

Steps:

• Wash the kale and cut off any stems.
• Slice into thin shreds.
• Put the potatoes, water, oil, salt and pepper in a saucepan and bring to a boil.
• Lower the heat and cook slowly, covered, for about 25 minutes, or until the potatoes are tender.
• Remove from the stove, and put the mixture through a sieve or puree it.
• Return to the saucepan; add the strips of kale.
• Continue to cook about 12 minutes longer, or until the kale is tender.
• Add the sausage rounds, and leave on the stove long enough to heat through.
• Menu: Portuguese Green Soup,Warm Garlic Bread, Baked Bananas in Orange Juice.
• Soups & Stews One Dish Meals.

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.

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.

EASY PORTUGUESE-STYLE BEAN SOUP

Steps:

• Place the first 20 ingredients in a 7-qt. slow cooker. Cook, covered, on low 7-9 hours or until vegetables are tender. Remove bay leaves and orange and lemon zest strips., Transfer 4 cups soup to a blender; cool slightly. Cover; process until smooth. Return to slow cooker; add green onions, cilantro and parsley. Heat through., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

GRANDMA'S PORTUGUESE SOUP

Steps:

• Place beans in a large pot and cover with water. Soak 8 hours to overnight.
• Drain and rinse beans and return them to the pot. Add ham hocks and onion. Add enough water to cover ham hocks. Bring to a boil, reduce heat to a simmer, and cook until beans are tender, 1 to 2 hours.
• Remove ham hocks from soup and separate the meat from the bones. Return meat to the pot and discard bones. Add sausage, cabbage, potato, and tomato sauce to the pot. Bring to a simmer and cook until cabbage is softened, 30 to 45 minutes. Season with salt and pepper.

PORTUGUESE GREEN SOUP

Steps:

• Heat olive oil in large pot over medium-high heat. Add onion and garlic. Sauté until onion is soft and golden , about 5 minutes. Add collard greens and sauté until wilted, about 4 minutes. Add sausage and sauté 5 minutes. Add broth and potatoes. Simmer soup uncovered until potatoes are tender, about 20 minutes. Transfer 2 cups soup (without sausage) to processor. Blend until smooth; return to pot of soup and bring to simmer. Mix in crushed red pepper. Season with salt and black pepper.