Ingredients with Measurements:
- 1 pound of potatoes, peeled and diced
- 1 pound of kale, chopped
- 1 onion, chopped
- 4 cloves of garlic, minced
- 1 pound of chorizo sausage, sliced
- 6 cups of chicken broth
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 cup of olive oil
Special Equipment Needed:
- Slow cooker
Step-by-Step Instructions:
1. In a slow cooker, add the diced potatoes, chopped kale, chopped onion, minced garlic, sliced chorizo sausage, chicken broth, salt, black pepper, and olive oil.
2. Stir all the ingredients together.
3. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
4. Once the cooking time is up, use an immersion blender to blend the soup until it is smooth and creamy.
5. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 6-8 hours on low or 3-4 hours on high
Temperature:
Low or high setting on slow cooker
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 20g
Carbohydrates per serving: 25g
Protein per serving: 18g
Substitutions for ingredients:
- Instead of chorizo sausage, you can use any other type of sausage or omit it altogether for a vegetarian version.
- You can use any type of leafy green instead of kale, such as spinach or collard greens.
Variations:
- Add diced carrots, celery, or other vegetables to the soup for added nutrition.
- Top the soup with croutons or grated cheese for added texture and flavor.
Tips and Tricks:
- Use an immersion blender to blend the soup directly in the slow cooker for easy cleanup.
- If you prefer a chunkier soup, skip the blending step and serve as is.
- This soup can be frozen for up to 3 months.
Storage Instructions:
Store the soup in an airtight container in the refrigerator for up to 4 days.
Reheating Instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation Ideas:
Serve the soup in a bowl with a sprinkle of chopped parsley or cilantro on top.
Garnishes:
Chopped parsley or cilantro, croutons, grated cheese
Pairings:
Crusty bread, salad, white wine
Suggested Side Dishes:
Roasted vegetables, garlic bread, mashed potatoes
Troubleshooting Advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, let it cook for an additional hour or two to thicken up.
Food Safety Advice:
- Make 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 at celebrations and festivals.
Flavor Profiles:
Savory, smoky, slightly spicy
Serving Suggestions:
Serve the soup as a main course with crusty bread and a salad on the side.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Portuguese
Taste: Savory, Tangy, Hearty, Earthy, Herbaceous