Portuguese green soup (caldo verde)
4 servings
Ingredients
| Quantity | 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 | ||
Directions
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