Portuguese Caldo Verde Soup


    2 tablespoons olive oil
    1 yellow onions, peeled and chopped
    4 cloves garlic, minced
    1 1/2 pounds Yukon Gold potatoes peeled, quartered, and sliced thin
    4 cups finely chopped kale, collard or mustard greens
    8 cups chicken broth
    1/4 cup dry sherry
    Zest of one lemon
    3/4 teaspoon smoked paprika
    12 ounces hard Portuguese Chouriço sausage, Linguiça, or Spanish Chorizo
    15 ounces white beans, drained (1 can)
    1/4 cup heavy cream
    Salt and pepper


Place a 6-quart heavy bottomed soup pot over medium heat. Add the oil, onions, and garlic. Sauté for 3 minutes.
Next add the potatoes, chopped kale, chicken broth, sherry, lemon zest, smoked paprika, and 1/2 teaspoon salt to the pot. Bring to a boil, then lower the heat. Cover and simmer for 15 minutes to soften the potatoes and kale.

Peel the casing off the sausage. Cut the sausage links into quarters lengthwise. Then slice into thin wedges. Stir in the sausage, white beans, and heavy cream. Simmer another 5 minutes. Taste, then salt and pepper as needed.

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