Ingredients with Measurements:
- 1 pound of kale, finely chopped
- 1 pound of potatoes, peeled and diced
- 1 onion, chopped
- 4 garlic cloves, minced
- 1/4 cup of olive oil
- 6 cups of chicken or vegetable broth
- 1 pound of chorizo or linguica sausage, sliced
- Salt and black pepper to taste
Special equipment needed:
- Large soup pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large soup pot, heat the olive oil over medium heat.
2. Add the onion and garlic, and sauté until the onion is translucent.
3. Add the potatoes and broth to the pot, and bring to a boil.
4. Reduce the heat to low, and simmer until the potatoes are tender, about 20 minutes.
5. Use an immersion blender or regular blender to puree the soup until smooth.
6. Return the soup to the pot, and add the sliced sausage and chopped kale.
7. Simmer for an additional 10-15 minutes, until the kale is wilted and the sausage is cooked through.
8. Season with salt and black pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
5. Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 350
Fat: 22g
Carbohydrates: 25g
Protein: 15g
Sodium: 1200mg
Fiber: 5g
Substitutions for ingredients:
- Kale: You can substitute collard greens or spinach for the kale.
- Potatoes: You can use sweet potatoes or turnips instead of regular potatoes.
- Chorizo or linguica sausage: You can use any type of smoked sausage, such as kielbasa or andouille.
Variations:
- Vegetarian: Use vegetable broth and omit the sausage.
- Seafood: Add cooked shrimp or clams to the soup.
- Spicy: Add red pepper flakes or hot sauce to the soup.
Tips and tricks:
- To make the soup thicker, use more potatoes or less broth.
- If you don't have an immersion blender or regular blender, you can mash the potatoes with a potato masher for a chunkier soup.
- To make the soup creamier, add a splash of heavy cream or coconut milk.
Storage instructions:
Store leftover soup 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 with a slice of crusty bread on the side.
Garnishes:
- Drizzle with olive oil.
- Top with grated Parmesan cheese.
- Sprinkle with chopped parsley.
Pairings:
- Crusty bread
- Grilled cheese sandwich
- Caesar salad
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the soup is too thick, add more broth or water.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure the sausage is cooked through before serving.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Caldo Verde is a traditional Portuguese soup that originated in the northern region of the country. It is typically made with kale, potatoes, and sausage, and is a hearty and comforting dish.
Flavor profiles:
This soup is savory and slightly spicy, with a creamy and smooth texture.
Serving suggestions:
Serve the soup hot with a slice of crusty bread on the side.
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Region: Portuguese