caldo verde (my version)

Name: Caldo Verde (my version)
Prep time: 20 min
Cook time: 1 h
Cuisine: Portugese
Ingredients: 2 tablespoon(s) olive oil, extra virgin; 6-8 - small chorizo sausages (i prefer goya brand); 1 large white onion (rough chop); 3 clove(s) garlic (sliced); 1 tablespoon(s) paprika; 2 can(s) large, chicken stock; 1 - small bag fingerling potatoes (cut in half); 1/2 - bag baby carrots (sliced); 1 - bay leaf; - salt and pepper; 1 can(s) white beans; 1 bunch(es) kale (rinsed and chopped, ribs removed); - pinch saffron threads; - white vinegar (to taste); - parmesan cheese (optional)

(1 RATING)

37 Pinches

Catherine Badowski

East Granby, CT

Updated on Mar 27, 2012

This is my version of a traditional Portuguese soup. This is one soup I crave year round and can't make enough of, this goes quick! It's extremely hearty and a perfect meal with a slice of rustic bread.

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prep time 20 Min

cook time 1 Hr

method Stove Top

yield

Ingredients

2 tablespoons olive oil, extra virgin
6-8 - small chorizo sausages (i prefer goya brand)
1 large white onion (rough chop)
3 cloves garlic (sliced)
1 tablespoon paprika
2 cans large, chicken stock
1 - small bag fingerling potatoes (cut in half)
1/2 - bag baby carrots (sliced)
1 - bay leaf
- salt and pepper
1 can white beans
1 bunch kale (rinsed and chopped, ribs removed)
- pinch saffron threads
- white vinegar (to taste)
- parmesan cheese (optional)

How To Make caldo verde (my version)

Step 1

In large soup pot, heat olive oil and add sliced chorizo. Cook over medium-high heat until lightly browned, stirring often. Transfer sausage to plate and set aside.

Step 2

Lower heat to medium and add chopped onion, cooking until just tender. Add sliced garlic cloves and paprika for an additional 3 minutes or so.
Step 3

Add chicken stock to onion mixture in pot, add sliced carrots, potatoes, and bay leaf. Bring to a simmer. Remove about a cup of warm liquid from pot and add saffron threads to cup to soak.
Step 4

When potatoes are almost tender, add chopped kale (it will cook down), white beans, cooked chorizo, saffron infused broth and salt and pepper to taste. Continue to cook until kale is wilted, about 5 minutes.
Step 5

Add white vinegar, one cap full at a time, to taste.
Step 6

Top with parm cheese and serve with rustic bread. (optional)
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