Ingredients with Measurements:
- 1 pound chorizo sausage, sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups chicken broth
- 4 cups water
- 4 potatoes, peeled and cubed
- 1 bunch kale, stems removed and chopped
- 1 teaspoon paprika
- Salt and pepper to taste
- Olive oil for cooking
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot, heat olive oil over medium heat. Add sliced chorizo and cook until browned, about 5 minutes. Remove chorizo from the pot and set aside.
2. In the same pot, add chopped onion and minced garlic. Cook until onion is translucent, about 5 minutes.
3. Add chicken broth, water, and cubed potatoes to the pot. Bring to a boil, then reduce heat to low and simmer until potatoes are tender, about 20 minutes.
4. Using an immersion blender or a regular blender, blend the soup until smooth.
5. Add chopped kale, cooked chorizo, paprika, salt, and pepper to the pot. Simmer for an additional 10 minutes, or until kale is wilted and tender.
6. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium heat for cooking chorizo, low heat for simmering soup
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 25g
Carbohydrates: 25g
Protein: 20g
Sodium: 1200mg
Substitutions for ingredients:
- You can use any type of sausage in place of chorizo.
- Spinach or collard greens can be used instead of kale.
Variations:
- Add diced carrots or celery to the soup for extra flavor and nutrition.
- Use vegetable broth instead of chicken broth for a vegetarian version of the soup.
- Top the soup with croutons or grated cheese for added texture and flavor.
Tips and tricks:
- Be sure to remove the stems from the kale before chopping.
- If you don't have an immersion blender, you can use a regular blender to puree the soup in batches.
- Adjust the amount of paprika to your taste preference.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprinkle of paprika on top.
Garnishes:
Garnish with a drizzle of olive oil or a dollop of sour cream.
Pairings:
Serve with crusty bread or crackers for dipping.
Suggested side dishes:
A simple green salad or roasted vegetables would pair well with this soup.
Troubleshooting advice:
If the soup is too thick, add more water or broth until desired consistency is reached.
Food safety advice:
Be sure to cook the chorizo to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Caldo Verde is a traditional Portuguese soup made with potatoes, kale, and sausage.
Flavor profiles:
This soup is savory, slightly spicy, and hearty.
Serving suggestions:
Serve as a main course for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Portuguese