Ingredients with Measurements:
- 1 pound of kale, washed and chopped
- 1 pound of potatoes, peeled and diced
- 1 onion, chopped
- 3 garlic cloves, minced
- 6 cups of chicken or vegetable broth
- 1 pound of chorizo sausage, sliced
- Salt and pepper to taste
- Olive oil for sautéing
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a skillet, heat olive oil over medium heat.
2. Add onion and garlic, and sauté until onion is translucent.
3. Add sliced chorizo and cook until browned.
4. Transfer the onion, garlic, and chorizo mixture to the slow cooker.
5. Add the chopped kale, diced potatoes, and chicken or vegetable broth.
6. Season with salt and pepper to taste.
7. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
8. Once the soup is cooked, use an immersion blender to puree the soup until smooth.
9. Serve hot with crusty bread.
- Time:
Preparation time: 20 minutes
- Cooking time: 6-8 hours on low or 3-4 hours on high
5. Temperature:
- Low or high setting on the slow cooker
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 350
- Fat: 18g
- Carbohydrates: 28g
- Protein: 20g
- Fiber: 4g
Substitutions for ingredients:
- Kale can be substituted with spinach or collard greens.
- Potatoes can be substituted with sweet potatoes or turnips.
- Chorizo sausage can be substituted with smoked sausage or bacon.
Variations:
- Add a can of white beans for extra protein.
- Add a splash of white wine for extra flavor.
- Top with croutons or grated cheese.
Tips and tricks:
- Use a high-quality chorizo sausage for the best flavor.
- Make sure to wash the kale thoroughly before using it in the soup.
- Use an immersion blender to puree the soup for a smoother texture.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a saucepan over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a drizzle of olive oil and a sprinkle of chopped parsley.
Garnishes:
- Croutons
- Grated cheese
- Chopped parsley
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, puree more of the kale and potatoes to thicken it up.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
- Caldo Verde is a traditional Portuguese soup made with kale, potatoes, and chorizo sausage.
Flavor profiles:
- Savory
- Smoky
- Spicy
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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Region: Portuguese