Ingredients with Measurements:
- 6 slices of bacon, chopped
- 1 large onion, chopped
- 4 garlic cloves, minced
- 6 cups of chicken broth
- 1 pound of potatoes, peeled and diced
- 1 bunch of kale, stems removed and chopped
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of red pepper flakes
- 1/4 cup of olive oil
- 1 tablespoon of white wine vinegar
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon grease in the pot.
2. Add the chopped onion to the pot and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
3. Pour in the chicken broth and add the diced potatoes. Bring to a boil and then reduce heat to a simmer. Cook until the potatoes are tender, about 15 minutes.
4. Using an immersion blender or regular blender, puree the soup until smooth.
5. Add the chopped kale to the pot and cook until wilted, about 5 minutes.
6. Add the salt, black pepper, red pepper flakes, and olive oil to the pot. Stir to combine.
7. Add the white wine vinegar and stir to combine.
8. Serve the soup hot, topped with the crispy bacon.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 18g
Carbohydrates: 24g
Protein: 11g
Sodium: 1200mg
Fiber: 4g
Substitutions for ingredients:
- Instead of bacon, use pancetta or chorizo.
- Instead of kale, use collard greens or spinach.
- Instead of chicken broth, use vegetable broth.
Variations:
- Add sliced cooked sausage for extra protein.
- Add diced carrots and celery for extra vegetables.
- Add a can of white beans for extra fiber.
Tips and tricks:
- Use a high-quality chicken broth for the best flavor.
- Be sure to remove the stems from the kale before chopping.
- Use a sharp knife to dice the potatoes evenly.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls, garnished with a sprinkle of red pepper flakes and a drizzle of olive oil.
Garnishes:
- Crispy bacon
- Red pepper flakes
- Olive oil
- Chopped fresh parsley
Pairings:
- Crusty bread
- Salad
- Roasted vegetables
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted Brussels sprouts
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Caldo Verde is a traditional Portuguese soup made with kale, potatoes, and sausage. It is often served as a starter or main course.
Flavor profiles:
Savory, smoky, and slightly spicy.
Serving suggestions:
Serve the soup with a slice of crusty bread for dipping.
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Region: Portuguese