Green Soup (Caldo-Verde)
also a great Vegan/vegetarian soup!
also a great Vegan/vegetarian soup!
Ingredients (serves 4-6 for less than $10.00)
• 2 tablespoons olive oil, for sautéing
• 1 onion, chopped or minced
• 1 clove garlic, minced
• 4-6 potatoes, peeled and quartered (the more potatoes the thicker the soup)
• 2 quarts water
• 6 ounces or 1 link Portuguese Linguica or hard sausage, thinly sliced.
o (For vegans or vegetarians use Tofu sausage or just plain tofu added to the soup bowls)
• Salt to taste (I use around 3 teaspoons for this amount)
• ground black pepper to taste
• 1 pound Collard Greens or Kale, washed, trimmed, rolled up and sliced into extra fine shreds (see demo link) What’s crucial when preparing the Collard Greens is to separate the leaves from the stem and then cut the leaves into extremely fine slices; that’s what creates the soup’s distinctive character.
o Vegan- vegetarians alert! Only add your tofu sausage or tofu to your bowl, so it doesn’t disintegrate!
• 2 tablespoons olive oil, added before serving
Caution: many people recommend using a blender for pureeing but I think that is dangerous and an easy way to burn yourself. Get a hand blender.
Directions
1. In a large saucepan over medium heat, sauté onion and garlic in 3 tablespoons olive oil for about 3-4 minutes. Stir in cut-up potatoes and cook, stirring constantly, 3 minutes more.
2. Pour in water, bring to a boil, and let boil gently (medium Heat) for 20 minutes, until potatoes appear mushy.
3. Meanwhile, in a large skillet over medium-low heat, cook sausage until it has released most of its fat, 5 minutes. Drain.
4. Mash potatoes with a hand masher (Potato masher Link) or a hand blender (hand blender link)
5. Stir Collard greens or kale into soup and simmer, 5 minutes, until the greens are tender and jade green.
6. Stir the sausage, salt and pepper into the soup and return to medium heat. Cover and simmer 5 minutes.
7. Stir in the remaining tablespoon of olive oil and serve at once.
1. In a large saucepan over medium heat, sauté onion and garlic in 3 tablespoons olive oil for about 3-4 minutes. Stir in cut-up potatoes and cook, stirring constantly, 3 minutes more.
2. Pour in water, bring to a boil, and let boil gently (medium Heat) for 20 minutes, until potatoes appear mushy.
3. Meanwhile, in a large skillet over medium-low heat, cook sausage until it has released most of its fat, 5 minutes. Drain.
4. Mash potatoes with a hand masher (Potato masher Link) or a hand blender (hand blender link)
5. Stir Collard greens or kale into soup and simmer, 5 minutes, until the greens are tender and jade green.
6. Stir the sausage, salt and pepper into the soup and return to medium heat. Cover and simmer 5 minutes.
7. Stir in the remaining tablespoon of olive oil and serve at once.
Manos Chatzikonstantis
Caldo Verde history:
This soup is considered by many to be Portugal’s national dish, caldo verde is found everywhere in Portugal. Even the best restaurants make this peasant soup. You can definitely find this soup made in the finest to the humblest of country homes. It’s a versatile dish: Serve it as a one-course meal at lunch or as a light supper in the evening.