Portuguese Green Soup (Caldo Verde) (Emeril Lagasse) |
|
 |
Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
Ingredients:
1/4 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 pound kale, washed, trimmed of the thick stems and thinly sliced |
Directions:
1. 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.
|
|