Caldo Verde (Portuguese Soup)

I love eating soups and stews during the winter. I recently tried a new soup recipe and I’m completely in love. I’ve already made it twice and will probably make it several more times by the end of the season. It’s an Emeril Lagasse recipe from the Food Network website. You can easily make it a vegetarian dish by using vegetable stock and vegetarian chorizo. I hope you’ll give it a try soon.


Emeril’s New-Style Caldo Verde 


Ingredients:
2 tablespoons olive oil
1 1/2 cups finely chopped yellow onion
1 tablespoons minced garlic
2 punds potatoes, peeled and cut into 1/2 inch cubes
9 cups chicken stock, or canned low-sodium chicken stock
1/2 teaspoon crushed red pepper
1/2 pound chorizo or linguica, sliced
1/2 pound of cal
1/4 cup chopped parsley
1/2 cup cilantro
2 tablespoons chopped mint
Salt and pepper
Crusty Bread as an optional accomlishment

Directions:

In a large soup pot, heat olive oil and saute onion and garlic until vegetables are wilted, about 4 minutes. Add potatoes, chicken stock, and minced crushed red pepper. and bring to a boil. Season with salt and pepper, reduce heat to a simmer and cook, covered, until potatoes fall apart, about 1 hour. To speed up this process, the potatoes can be mashed with a potato masher.

While the soup is cooking, roll the kale leaves so that they may be inserted into a meat grinder or shredder fitted with a small die and finely grind the kale. Alternatively, they can be shredded in a food processor fitted with a shredder blade. Set aside. While the soup is cooking, roll the kale leaves so that they may be inserted into a meat grinder or shredder fitted with a small die and finely grind the kale. Alternatively, they can be shredded in a food processor fitted with a shredder blade. Set aside.

When the soup is thick and the potatoes have broken up, whisk to break up the remaining potato pieces. Add the sausage and cook for 15 minutes. Stir in the shredded kale and simmer until the leaves are softened but still slightly crunchy and flavors have melded, about 10 to 15 minutes. Stir in the parsley, cilantro, mint, and season, to taste, with salt and pepper. Serve with crusted bread.

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