Caldo verde from lhj

Yield: 7 Servings

Measure Ingredient
2 tablespoons Olive oil
2 cups Chopped onions
2 teaspoons Minced garlic
3½ cup Chicken stock; or 2 cans ckicken broth
Water
3 pounds Potatoes; peeled and thinly sliced
1 pounds Kale; large stems removed, shredded
4 ounces Linguica; chorizo, or kielbasa sausage, pierced with a fork
1 teaspoon Salt
¼ teaspoon Freshly ground pepper

1. Heat oil over medium heat in a large Dutch oven. Add onions and garlic; cover and cook, stirring occasionally, until softened, about 5 minutes. Add chicken broth, 4 cups water and potatoes; cover and bring to a boil. Reduce heat and simmer until potatoes are tender, 20 minutes. Add kale and simmer, uncovered, 10 minutes.

2. Meanwhile, cook sausage with 2 cups boiling water in small saucepan 5 minutes. Drain and cool slightly. Remove sausage from casings and chop.

3. Transfer 2 cups potato mixture to food processor and puree until smooth.

Return puree to remaining soup; add sausage, salt and pepper. Simmer 5 minutes.

Prep Time: 20 minutes Cooking Time: 45 minutes Degree of Difficulty: Easy Low-calorie

(C) Copyright 1997, Meredith Corporation, All Rights Reserved Busted by Barb, Possum Kingdom Lake NOTES : Thursday, December 04, 1997 10:55 AM This classic "green soup" from Portugal features fresh kale, potatoes, and a spicy linguica sausage.

Chorizo or kielbasa sausage make fine substitutes.

Recipe by: LHJ ONLINE

Posted to MC-Recipe Digest V1 #977 by "abprice@..." <abprice@...> on Jan 1, 1998

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