PORTUGUESE KALE AND POTATO SOUP
The Portuguese soup caldo verde is ideal cool weather comfort food. It is full of good-for-you greens and potatoes, while sausage keeps things porky and satisfying.
Provided by Ruth Cousineau
Categories Soup/Stew Potato Dinner Lunch Sausage Simmer Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Winter
Yield Makes 4 (main course) servings
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon oil in a 5-quart heavy pot over medium-high heat until it shimmers, then brown sausage, stirring often, 2 to 3 minutes. Transfer with a slotted spoon to a bowl. Add 2 tablespoon oil to fat in pot and cook onion and garlic with 1/4 teaspoon each of salt and pepper over medium heat, stirring often, until browned, 7 to 8 minutes.
- Add potatoes, water, and 1 teaspoon salt and simmer, covered, until potatoes are very tender, 15 to 20 minutes. Mash some potatoes into soup to thicken, then add kale and simmer, uncovered, until tender, about 5 minutes. Stir in sausage and cook until just heated through, 1 to 2 minutes. Drizzle with remaining tablespoon oil and season with salt and pepper.
SKINNY PORTUGUESE KALE AND POTATO SOUP (CALDO VERDE)
Make and share this Skinny Portuguese Kale and Potato Soup (Caldo Verde) recipe from Food.com.
Provided by Kate DeMello
Categories Portuguese
Time 45m
Yield 8 1 cup servings, 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, cook chourico or sausage over low heat. Turn and cook until brown, about 10 minutes. Remove from pot and let cool. Cut sausage into slices. Remove any fat from pot, but leave the cooked on bits.
- Add oil to pot, add onion and cook on medium until translucent, about 5 minutes. Add garlic and cook 1 minute more. As you stir, scrape up the bits from the bottom of the pan.
- Add broth potatoes, and black pepper, bring to a boil and cook 20 minutes. Remove the pot from heat and either lightly mash the potatoes with a potato masher or food processor, or I like to use my immersion blender to puree the entire mixture.
- Add chourico or sausage, red pepper flakes and bring back to a simmer. Cook covered for about 4 minutes. Add kale and bring back to a simmer. Cook partially covered until the kale is cooked. Adjust salt if needed.
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
CALDO VERDE WITH SAUSAGE
Make and share this Caldo Verde With Sausage recipe from Food.com.
Provided by Graybert
Categories Portuguese
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan over medium heat, cook onion and garlic in 3 tablespoons olive oil for 3 or 4 minutes.
- Stir in potatoes and cook, stirring constantly, 3 or 4 minutes more.
- Pour in water, bring to a boil, and let boil gently for 20 minutes, until potatoes are real mushy.
- Meanwhile, in a large skillet over medium-low heat, cook sausage until it has release most of its fat, 10 minutes.
- Drain.
- Mash potatoes or puree.
- Add 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, until kale is tender and jade green.
- Stir in the remaining tablespoon of olive oil and serve at once.
Nutrition Facts : Calories 346.4, Fat 18.1, SaturatedFat 5.1, Cholesterol 24.9, Sodium 970.9, Carbohydrate 35.6, Fiber 4.8, Sugar 1.8, Protein 12.1
CALDO VERDE (PORTUGUESE GREEN SOUP)
From Like Grandma Used To Make by Reader's Digest, c. 1996. This recipe differs from the original one in that turkey kielbasa has been substituted for Portuguese linguisa sausage and spinach replaces Portuguese cabbage.
Provided by NELady
Categories Spinach
Time 1h
Yield 6 side dishes, 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 214.5, Fat 8.5, SaturatedFat 2.5, Cholesterol 19.6, Sodium 517.3, Carbohydrate 26.3, Fiber 4.2, Sugar 2.5, Protein 10.8
CALDO VERDE (KALE SOUP)
Caldo Verde is probably the most loved and well known soup in Portugal. It's sometimes known as "Kale Soup" but this classic is not made the same way and not made with kale at all. This soup is made with a potato & onion puree, and collard greens.
Provided by Suzy Chaves
Categories Other Soups
Number Of Ingredients 11
Steps:
- 1. In large soup stock pan place water, broth, potatoes, onion, garlic, olive oil, bay leaf.
- 2. Cook on high 20 min or until potatoes are cooked. Remove from heat, remove bay leaf and puree the soup with hand blender.
- 3. Add collard greens and Chourico sausage. Cook for about 10 minutes. Remove sausage, slice into 1/4 inch slices, and put aside for garnish.
- 4. Serve each bowl soup with 3 slices of Chourico. Add a drizzle of olive oil, and pepper to taste.
CALDO VERDE (PORTUGUESE CABBAGE SOUP)
This is from the cookbook "Twelve Months of Monastery Soups." I have reduced the oil from 1/2 cup to 1/4 cup to make it a little more healthy.
Provided by eillena
Categories Low Protein
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Pour the oil into soup pot and saute onions for five minutes.
- Add the potatoes, cabbage, chicken stock, wine, salt and pepper. Bring to a boil and reduce the heat and cover the pot. Simmer for an hour. Turn off the heat and let soup rest for 10 minutes.
- Serve hot.
Nutrition Facts : Calories 443, Fat 13.2, SaturatedFat 2.4, Cholesterol 9.6, Sodium 495.6, Carbohydrate 61.7, Fiber 8.2, Sugar 13.7, Protein 14.6
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
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