Caldo Verde
Caldo Verde, portuguese for "green broth", is a very simple soup. Made with few ingredients, potatoes, collard greens, onion and sausage. I made a big pot of it today, we are still recovering from the New Year´s Eve party we hosted ! This soup is flavorful, comforting and satisfying. Did I also mention it's great for hangovers? Seeing as the season of "eating, drinking and being merry" is coming to an end, a great big bowl of Caldo Verde just hits the spot !
8 cups water
2 tsp fine salt
1/4 cup olive oil
3 cloves garlic, minced
2 large onions, peeled and quartered
5 medium potatoes, peeled and halved
chourico sausage 1or 2 links
2 cups finely shredded collard greens (6-8 leaves)
4 cups water
In a large saucepan, combine water, 1 tsp of the salt, 2 tbsp of the oil, garlic, onions, potatoes and chourico, and bring to a boil over medium-high heat. Reduce heat to medium and cook for 35 to 40 minutes until potatoes are tender when pierced with fork.
In a separate saucepan over medium heat, combine water, remaining 1 tsp salt and collard greens. Bring to a boil and simmer for 5 to 7 minutes, until bright green and tender. Drain greens and set aside.
When potato mixture is cooked, use a slotted spoon to remove chourico; slice it thinly and set aside. Blend potato mixture with an immersion blender in the saucepan or transfer potato mixture to a food processor or blender and puree in batches until smooth. Next add the cooked collard greens and stir well to combine. add the sliced chourico.Taste and adjust salt, if necessary.
To serve, ladle soup into bowls and garnish each serving 1 tsp. olive oil drizzled over top.
*Many Portuguese grocers have a manual shredder used only for collard greens (called couves in Portuguese) and will shred the collards for you. At home, wash the leaves and trim the rough ends. Stack a few leaves and roll into a large cigar shape; using a sharp knife, slice as thinly as possible. Any unused shredded collards can be frozen for later use.
*If you like you can add a chicken stock cube/boullion or use chicken stock for half of the water. I just always figure it´s not something my grandmothers would have had/or added so I don't but thats just my personal taste.
source
8 cups water
2 tsp fine salt
1/4 cup olive oil
3 cloves garlic, minced
2 large onions, peeled and quartered
5 medium potatoes, peeled and halved
chourico sausage 1or 2 links
2 cups finely shredded collard greens (6-8 leaves)
4 cups water
In a large saucepan, combine water, 1 tsp of the salt, 2 tbsp of the oil, garlic, onions, potatoes and chourico, and bring to a boil over medium-high heat. Reduce heat to medium and cook for 35 to 40 minutes until potatoes are tender when pierced with fork.
In a separate saucepan over medium heat, combine water, remaining 1 tsp salt and collard greens. Bring to a boil and simmer for 5 to 7 minutes, until bright green and tender. Drain greens and set aside.
When potato mixture is cooked, use a slotted spoon to remove chourico; slice it thinly and set aside. Blend potato mixture with an immersion blender in the saucepan or transfer potato mixture to a food processor or blender and puree in batches until smooth. Next add the cooked collard greens and stir well to combine. add the sliced chourico.Taste and adjust salt, if necessary.
To serve, ladle soup into bowls and garnish each serving 1 tsp. olive oil drizzled over top.
*Many Portuguese grocers have a manual shredder used only for collard greens (called couves in Portuguese) and will shred the collards for you. At home, wash the leaves and trim the rough ends. Stack a few leaves and roll into a large cigar shape; using a sharp knife, slice as thinly as possible. Any unused shredded collards can be frozen for later use.
*If you like you can add a chicken stock cube/boullion or use chicken stock for half of the water. I just always figure it´s not something my grandmothers would have had/or added so I don't but thats just my personal taste.
source
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