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.
CALDO VERDE RECIPE - PORTUGUESE GREEN SOUP
This caldo verde recipe is seriously the most delicious soup of all! It's made with only 5 easy to find ingredients and peeling potatoes is as hard as this gets. This Portuguese green soup hits the spot and brings you all the warmth and comfort you need on a cool night. It's comfort food at it's very best!
Provided by Aline Shaw
Categories Main Course Soup
Time 45m
Number Of Ingredients 7
Steps:
- On stovetop, heat up a 5.5 quart pan or large stock pot over medium to high heat and add the 2 Tbsp of olive oil.
- Add the onions, and cook until transparent, about 2 mins.
- Add the sausage, and cook until lightly browned, 5 mins.
- Add the garlic, and cook until fragrant, about 2 mins.
- Remove the sausage from the pan and set aside in a bowl.
- Add the potatoes to the stock pot, season with salt and cover with water (about 7 cups). Let it cook until potatoes are soft.
- When the potatoes are fully cooked, remove half of the potatoes from the pot and set them aside with the sausage.
- Using an immersion blender blend the other half of the potatoes in the stock pot with the water they cooked in.
- Return the sausage and and the potatoes to the stock pot, season with salt and pepper, stir.
- Add the collard greens, stir.
- Drizzle with olive oil and serve with bread.
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 (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 (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
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.
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CALDO VERDE ~ PORTUGUESE GREEN SOUP RECIPE | LEITE'S CULINARIA
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Estimated Reading Time 2 mins
- In a large pot over medium heat, warm the oil. Add the chouriço and cook until lightly browned on both sides, 3 to 5 minutes.
- Using a slotted spoon remove the sausage to a plate. Try to let the sausage drain well into the pot; its fat will flavor the soup.
- Dump the onions into the pot. Sprinkle with salt and cook, stirring occasionally, until softened and translucent. Add the garlic and cook for 2 minutes more.
- Stir in the potatoes, add the water or combination of water and chicken stock, and bring to a boil. Reduce the heat so the soup gently simmers. Cook until the potatoes are almost tender, 10 to 20 minutes. Remove from the heat and let the soup cool slightly.
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- In a large pot place the 10 cups of water, cubes potatoes, garlic, onions, salt and white and black pepper and cook on medium high heat for about 20-25 minutes or until potatoes are soft.
- Transfers the mixture in 3 to 4 separate stages to a blender and blend until potato mixture is smooth. Place pureed mixture back into a large pot, if the mixture is to thick add a cup of water and stir until mixture is well combined.
- Add in the cut Portuguese smoked sausage, cut collards and olive oil and cook for about 10 minutes on medium heat stirring occasionally. If you want your caldo verde vegan leave out the sausage,
CALDO VERDE SOUP {PORTUGUESE GREEN SOUP}
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Estimated Reading Time 3 mins
- Combine onions, 1 pound of the potatoes, salt and broth in a large soup pot. Set over medium high heat and bring to boil. Once boiling, cover, reduce heat to a simmer and cook 15 to 20 minutes until potatoes are fork tender.
CALDO VERDE (PORTUGUESE GREEN SOUP) • CURIOUS CUISINIERE
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Estimated Reading Time 7 mins
- Warm the olive oil in a pot large enough to make the soup in (at least 1 quart) over a medium-high heat. Add the slices of chorizo and cook a minute or two on each side, until some of the oils from the sausage run into the olive oil. Remove the sausage slices from the pot and set aside.
- Reduce the heat to medium and add the onions to the pot. Cook for 2-5 minutes, stirring occasionally, until they becoming translucent. Take care not to let them burn. Add the garlic and cook a minute more.
- Add the potatoes to the pot, stir, then add the stock and water. Cover, bring to a boil, then reduce the heat to maintain a simmer. Cook for 10-15 minutes, until the potatoes are tender.
- Remove the pot from the heat. Blend the soup either using a hand blender (immersion blender) or transfer the pot’s contents to the bowl of a blender to blend the soup. If you like, add roughly half of the sautéed chorizo slices to the soup as you blend.
PORTUGUESE KALE SOUP RECIPE (CALDO VERDE) (VIDEO) - A ...
From aspicyperspective.com
- Place a 6-quart heavy bottomed soup pot over medium heat. Add the oil, onions, and garlic. Sauté for 3 minutes.
- Next add the potatoes, chopped kale, chicken broth, sherry, lemon zest, smoked paprika, and 1/2 teaspoon salt to the pot. Bring to a boil, then lower the heat. Cover and simmer for 15 minutes to soften the potatoes and kale.
- Peel the casing off the sausage. Cut the sausage links into quarters lengthwise. Then slice into thin wedges. Stir in the sausage, white beans, and heavy cream. Simmer another 5 minutes. Taste, then salt and pepper as needed.
CALDO VERDE (PORTUGUESE CABBAGE SOUP) RECIPE - BBC FOOD
From bbc.co.uk
- Fry the onions and sausage for a few more minutes and then add the diced potatoes. They will absorb all the flavour from the sausage.
- Transfer the mixture to a large pan, add the stock, seasoning and bay leaves, and cook until the potatoes are soft.
- Meanwhile, very finely chop the cabbage (alternatively, buy a cabbage-shredding machine from the market as we did).
- When the potatoes are ready, mash them into the broth to make a thick base. Blanch the greens in boiling water for one minute to take off any bitterness, drain, then add to the simmering broth.
- Add as much cabbage as the broth will support - if you want heavy soup add loads of greens, if lighter, add less.
- Mix the smoked paprika with some olive oil to make a dressing, and swirl this red magic into the vibrant green soup. Serve with some rustic country bread.
CALDO VERDE (PORTUGUESE GREEN SOUP RECIPE) - CRUMB-SNATCHED
From crumbsnatched.com
- Wash the greens by soaking them in a very large bowl of cold water for about 10 minutes. Rinse them thoroughly and cut the stems off. Roll each leaf up (you can stack a few leaves on top of each other) and cut into very thin strips, using a chef’s knife. If you’re using bagged/shredded greens, measure about 2 cups.
- Peel all of the potatoes and reserve 2 whole ones (you’ll dice those up and add them to the soup later). Cut 4 of the potatoes into quarters and place them aside.
- In a soup pot (the one I own holds 4 and 1/2 quarts), saute the diced onions until they’re clear and fragrant. Then add the garlic and bay leaf. Saute for about 1 minute more, until the garlic starts to sizzle.
- Add the quartered potatoes to the same pot that you used to saute the onions, bay leaf and garlic. Fill the pot with enough water to just cover the potatoes (about 2 cups). Bring the pot to a boil and and let the potatoes cook until they are soft (this takes about 20 minutes). Discard the bay leaf and move to the next step. Do not drain the water!
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