Portuguese Green Soup Caldo Verde Recipes

Steps:

• In a large saucepan, heat the oil over moderate heat. Add the onion and garlic and cook for 5 minutes or until onion is tender.
• Add the broth and potatoes. Bring to a boil. Lower the heat and simmer, covered, for 30 minutes or until potatoes are very soft. Using a potato masher or large spoon, slightly mash potatoes to thicken soup.
• Stir in the spinach, kielbasa, salt, and pepper. Simmer, uncovered, for 5 minutes more until heated through.

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.

Steps:

• In a large saucepan, heat oil over medium low heat; add onions and saute until softened, about 5 minutes.
• Add water, chicken broth, potatoes and pepperoni.
• Simmer about 20 minutes until potatoes are tender.
• Remove pepperoni and set aside.
• Puree soup with an immersion blender or in a blender by batches.
• Add Sazon packet, cabbage and spinach, return pepperoni; bring to a boil, reduce heat and simmer 2 minutes.
• Taste and add salt, if needed.
• Serve hot.

Steps:

• In a 4 quart stockpot, combine water, potatoes, onion, garlic, and linguica.
• Cover and bring to a boil over high heat. Reduce heat to medium/low, season with salt and simmer until the potatoes are very tender, 20-30 minutes.
• Cut heat, remove linguica, cut into small pieces and set aside. Puree contents of the soup to a smooth consistency and return to a boil.
• Add the prepared kale, linguica pieces and olive oil. Simmer until the kale is bright green and tender, but not mushy, approximately 5 minutes.
• Serve with crusty bread and salad.

Steps:

• Over medium heat in a large soup pot, heat olive oil. Add onion and garlic cloves and cooked for about 5-10 minutes, or until tender, but not browned.
• Stir in the stock, potatoes, salt, and pepper.
• Bring to a boil, reduce heat, and simmer until the potatoes are soft. This should take about 20 minutes. Remove the pot from heat and lightly mash the potatoes with a potato masher.
• In a medium skillet over medium heat, heat the vegetable oil.
• Add the meat, stirring occasionally, and cook until browned.
• Add the meat to the pot. Pour 1 cup of the soup into the skillet to remove the browned bits and return to the soup pot.
• Simmer 5 minutes, then stir in the greens.
• Simmer 5 more minutes and stir in lemon juice.
• Serve while hot.