I love soup. Easy to make, comfort food, filling, and with so much potential for getting nutrients in my body. It’s also frugal and easy enough for me to whip up a batch to act as a steady source for lunches to take to work during the week.
Caldo verde is a very tasty soup, so easy to make, and also easy to turn in to your own specialty. I use the recipe from The Joy of Cooking as a base but have modified it for my own needs. Mostly in terms of how much sausage I use. The original recipe calls for six ounces of thinly sliced sausage. Instead, I use a pound or a little more, cut into large sections. This way I get more calories into me in the middle of the day and don’t feel the need to snack as much.
For the broth, you can use all broth. What I have started to do is split the liquid to be half broth and half water. Since I don’t make broth as often as I would like, this way I get the benefits of the nutrients but can get more out of what broth I am able to keep in the freezer.
Caldo Verde, or Portuguese Kale Soup
8 cups of broth (homemade is best) or 4 cups of broth and 4 cups of water. Lately I have been using broth made from goat bones.
1 pound (or a little more) sausage, ideally from grass-fed animals
2 cloves garlic
4 medium potatoes
4 cups kale, shredded
Olive oil, butter, or ghee for cooking
salt and pepper to taste
Optional: cayenne pepper. As the traditional recipe calls for spicy sausage (chorizo), you can add some if you like the additional head
Large pot for cooking soup
1. Chop up onion into small pieces.
2. Head up pot and coat bottom with fat. Saute onions until they are transparent, and add garlic shortly before step 3.
3. Add broth and/or water and bring to boil. Add salt and pepper.
4. Scrub, peel, and slice potatoes thinly.
5. When liquid comes to boil, add potatoes. Lower heat to let the liquid simmer and cook the potatoes until they are soft. (20 minutes)
6. Remove pot from burner and use potato masher to lightly mash the potatoes. (Or, if you are me, forget about this until the kale is in the pot, squeak, and mash then. It’s still good.)
7. (While the potatoes are cooking) Chop the raw sausage into approximately 1.5 inch long chunks.
8. When the potatoes are done, add sausage and let soup simmer for a few minutes to start cooking the sausage.
9. Chop up the kale into small pieces. When this is done, add to the pot and simmer for 5-10 minutes.
10. The soup is done when the sausages are cooked thoroughly.
This soup will store for a week. Happy eating!
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