EMERIL'S NEW-STYLE CALDO VERDE
Emeril calls this version "new-style" because the kale is cut into thin strips and is cooked only until crisp-tender, which differs from the traditional version. Serve with crusty bread alongside.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h
Number Of Ingredients 12
Steps:
- Heat the olive oil over medium-high heat in a large soup pot, and add the onions and garlic. Cook until the onions are wilted, 4 minutes. Add the potatoes and chicken stock, cover, and bring to a boil. Season with salt and pepper, and add the crushed red pepper. Reduce the heat to a simmer and cook, uncovered, until the potatoes are tender, 20 minutes.
- While the potatoes are cooking, thinly slice the kale. Set aside.
- When the soup is thick and the potatoes have begun to break down, add the sausage and cook for 5 minutes. Stir in the kale and simmer until the leaves have softened but are still slightly crunchy and the flavors have melded, 15 minutes. Stir in the cilantro, parsley, and mint, and season to taste with salt and pepper. Serve hot.
PORTUGUESE GREEN SOUP (CALDO VERDE)
Provided by Food Network
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- 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.
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