Ingredients with Measurements:
- 1 pound kale, stems removed and chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 4 cups chicken or vegetable broth
- 1 pound potatoes, peeled and diced
- 1 cup heavy cream
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, sauté the onion and garlic in olive oil until softened.
2. Add the chopped kale and stir until wilted.
3. Pour in the broth and diced potatoes. Bring to a boil, then reduce heat and let simmer until the potatoes are tender.
4. Using a blender or immersion blender, puree the soup until smooth.
5. Stir in the heavy cream and season with salt and pepper to taste.
6. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Simmer on low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 300
- Fat: 20g
- Carbohydrates: 25g
- Protein: 6g
Substitutions for ingredients:
- Spinach or collard greens can be used instead of kale.
- Half and half can be used instead of heavy cream.
Variations:
- Add cooked sausage or chorizo for a heartier soup.
- Top with croutons or grated cheese for added texture.
Tips and tricks:
- Use a high-powered blender for a smoother texture.
- Adjust the amount of broth to achieve desired thickness.
- Soup can be made ahead of time and reheated.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat on the stove over low heat, stirring occasionally.
Presentation ideas:
- Serve in individual bowls with a drizzle of olive oil and a sprinkle of chopped parsley.
Garnishes:
- Croutons, grated cheese, chopped parsley, or a dollop of sour cream.
Pairings:
- Crusty bread or a side salad.
Suggested side dishes:
- Garlic bread or a grilled cheese sandwich.
Troubleshooting advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, simmer for a longer period of time to reduce.
Food safety advice:
- Make sure to wash the kale thoroughly before using.
- Store leftovers in the refrigerator promptly.
Food history:
- Caldo Verde is a traditional Portuguese soup made with kale, potatoes, and sausage.
Flavor profiles:
- Creamy, savory, and slightly sweet.
Serving suggestions:
- Serve as a comforting and hearty meal on a cold day.
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Region: Portuguese