Caldo verde (Green Soup), the national soup of Portugal, also happens to be among the great regional dishes of southeastern New England. Note: Gaspar’s Chourico or Linguisa is the best for this soup receipe.
Ingredients
- 1 pound of Autumn Harvest Orchard’s fresh Kale, well washed and drained and chopped
- 3/4 pound Portuguese chourico or linguisa sausage links (slice & quartered).
- 1/3 cup olive oil
- 2 large onions, finely chopped
- 1 pound Red potatoes (6 potatoes), peeled, halved, quartered and diced (1 inch)
- 6 cups water or beef or chicken stock enough to cover vegtables
- 1 can Red Kidney Beans (wash and drained)
- Sea salt and pepper to taste (optional)
- 1 teaspoon hot dry red pepper flacks or more to taste (optional)
Directions
- Trim off and discard the any tough stems of the kale. If stems are not tough they can be used in soup. Stack the leaves, 4 or 5 at a time, roll up tightly like a cigar, and cut crosswise into the thinnest strips possible. Set aside.
- Cut the sausages in 1/2-inch slices. (If you prefer to remove the thin casings, gently pull them down from the tops of the links before slicing.)
- In a large heavy pot, sauté onions in olive oil, stirring occasionally, until soft and translucent, 5 to 8 minutes. Add 6 cups of water or broth to the pot and add chopped kale. Simmer until kale is tender. Add potatoes, chourico and kidney beans and cook an additional 30 minutes.
- Season with salt and pepper to taste. Lower the heat and simmer the soup, partly covered, until the potatoes are soft.
- Serve in warmed soup bowls with crusty slices of “Portuguese Bread.”
Fresh local organic Kale is a great way to add calcium and vitamins to your diet!
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