Caldo Verde (my version)
By
Catherine Badowski
@cbadowski860
1
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.
Ingredients
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2 Tbspolive oil, extra virgin
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6-8small chorizo sausages (i prefer goya brand)
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1 largewhite onion (rough chop)
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3 clovegarlic (sliced)
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1 Tbsppaprika
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2 can(s)large, chicken stock
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1small bag fingerling potatoes (cut in half)
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1/2bag baby carrots (sliced)
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1bay leaf
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·salt and pepper
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1 can(s)white beans
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1 bunchkale (rinsed and chopped, ribs removed)
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·pinch saffron threads
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·white vinegar (to taste)
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·parmesan cheese (optional)
How to Make Caldo Verde (my version)
- 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.
- 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.
- 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.
- 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.
- Add white vinegar, one cap full at a time, to taste.
- Top with parm cheese and serve with rustic bread. (optional)
