Portuguese green soup (caldo verde)

Yield: 4 servings

Measure Ingredient
¼ cup Olive oil, in all
1 cup Chopped onion
2 teaspoons Chopped garlic
2 cups Idaho potatoes, peeled and
Thinly sliced
2 quarts Water
6 ounces Chorizo sausage, thinly
Sliced
Salt and black pepper
1 pounds Kale, washed, trimmed of the
Thick stems and thinly
Sliced

In a medium soup pot, heat 3 tablespoons of olive oil, add onions and garlic and cook for 2 to 3 minutes until they turn glassy, don't let them get brown. Add potatoes, and water. Cover and boil gently over medium heat for 20 minutes. Meanwhile, in a skillet cook sausage until most of the fat is rendered out. Drain and reserve. When the potatoes are tender mash them with a potato masher right in the pot.

Add sausage to the soup, and then add the kale. Simmer for 5 minutes.

Add the remaining olive oil and season. Ladle into bowls and serve.

Yield: 6- 8 servings

ESSENCE OF EMERIL SHOW #EE2223

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