Love a creamy soup but dont want the heaviness? I have two words for you:Â Caldo Verde. This buttery, brothy soup gets its velvety texture from the natural starch in potatoes, but the real stars of the show are spicy chorizo sausage and leafy kale. Piqued with just a touch of red pepper flake, this is one winter warm-up you wont want to skip!
What kind of sausage should i use?
Calories: 471kcal Carbohydrates: 60g Protein: 16g Fat: 19g Saturated Fat: 4g Cholesterol: 20mg Sodium: 1492mg Potassium: 1922mg Fiber: 4g Sugar: 2g Vitamin A: 10170IU Vitamin C: 118. mg Calcium: 164mg Iron: 4. mg
Caldo verde, literally meaning green broth is a timeless Portuguese recipe. Caldo verde represents the essence of Portuguese cuisine: simple, rustic, satisfying. Using only five ingredients, most of which are always on hand, it is a humble soup that packs a lot of flavour. grew up eating caldo verde on a regular ol weekdayafter school because its that easy to whip together but its so delicious that it has a place at weddings and other celebrations too.
Caldo verde makes me proud to be Portuguese and I get so glad when I hear that my non Portuguese friends or coworkers have tried making it at home themselves. This usually goes something like this:
Do you see anything wrong with this picture? You probably dont unless you grew up in a Portuguese household. So Im going to take some time here to dispel a very common myth about this dear peasant soup. Â Caldo verde is made with collards people, NOT kale. Â In fact, Portuguese people dont even know what kale is. If you go to Portugal right now, you will see collards planted on everyones front lawns. Smooth, flat, wide leafed collards. What you will not see is. ale. No curly kale, no dinosaur kale, no purple kale. The word kale cant even be translated into Portuguese! I dont understand where this notion that my countrys beloved soup is made with this foreign greenery but it must be stopped before our whole culinary history is marred by kale. So please, before proceeding, go out and buy yourself some collard greens. Kale is not allowed beyond this point.
The next tip is to blanch the collard greens. This extra step really adds to the texture and flavour of the soup because if you add the collards in raw, they take forever to cook and they impart some bitterness.
The type of chourio you buy is also important. Portuguese chourio is not the same as Spanish or Mexican chourio. Â My homelands chourio is a smoked, dry pork sausage heavy on the paprika. It is found in many grocery stores in the deli section and can definitely be purchased at any Portuguese grocer that is worth its weight in collard greens. Now that weve chosen the right green, lets not mess this up with the wrong sausage okay?
This soup is slightly creamy from the puree of potatoes and onions but is totally dairy free. It makes a nice, light opening to a meal but can also be served as a main course alongside some salad, olives and additional sliced chourio.
This weeksof Item of the Week at local Whole Foods is Portuguese wine. Buuuut I just made some sangria for you so the marketing manager I work with had the brilliant idea to pair it with a Portuguese dish! I paired this soup with Perequito and it was delicious.
When researching Portuguese food I realized it would be hard to paleo-fy. Until a friend mentioned this little dish. Basically its a Portuguese kale and potato soup. Ive been noticing lately that white potatoes have been bothering me lately so I reduced the amount down to just three small red potatoes and replaced the rest with some parsnip. The parsnip added a bit of sweetness while the potatowas still there to add some substance to the broth.
Note: I only work with companies and products that I feel passionately about and that align with the Whole Smiths views and that this post contains sponsored content. While I am compensated for the work I do, my opinions and bad jokes are always 100 my own.
This came out pretty good. The only things I did different was one quart of chicken stock and one quart of water instead of 2 quarts stock. Then after I mashed the potatoes, I poured them into a blender to pure them which made the base creamier. Derefter vendte tilbage til panden for at tilføje chourico og kale. Den eneste kale jeg havde var frosset, men det gjorde jobbet. Min portugisiske mand vil være glad i aften med sine irske wifes madlavning.
Har du nogensinde ønsket at tage en tur til Portugal? MasterChef Canadas Michael Bonacini ligger på et andet krydstogt med Emerald Waterways, denne gang langs Europas flod af guld - Douro-floden - og alle kan deltage i ham! Â
Deltag i eksklusive kulinariske oplevelser med kokken Bonacini, herunder Deltagelse i En privat cocktail Modtagelse Hosted af kokken, Deltagelse i En landdistrikterne vin Middag, og meget mere. Hvad der er mere - to reserverede gæster vil blive indtastet for at vinde chancen for at lave mad med Kokken Kokken.
