Caldo verde is a standard Portuguese soup made with a couple of basic ingredients. This is old-country cooking at its finest, with potatoes to supply creaminess, kale for color and texture, and chorizo sausage to add smoky richness. Our caldo verde soup recipe with chorizo is healthy, hearty, and super easy to make. It’s an ideal very first course or even a light dinner with bread and a salad.Read on to get the
dish and find a brand-new preferred soup.
Components 1/4 cup extra-virgin olive oil 1 large onion, carefully
- In a big pot or Dutch oven over medium flame, heat the olive oil. Add the chorizo, cook until browned, about 4-5 minutes. Eliminate chorizo with a slotted spoon and set aside. To the oil/chorizo fat mix, add onion and cook up until softened. Season with salt and pepper then include garlic and red pepper flakes; sauté for about 2 minutes more. Include potato, chicken stock, and water. Give a boil, then lower the heat to a bare simmer and cook until potatoes are just tender, about 15 minutes.Remove soup from
- heat and using an immersion mixer, puree the soup until smooth. Alternatively, allow the soup to cool a little then puree in batches utilizing a standard blender.Return soup to medium-high heat and add the shredded greens and reserved chorizo. Bring soup back up to a low boil(beware as thick soups tend to splash). Season to taste with salt and pepper. Serve with warmed crusty bread.Tip: You can make this soup up to 3 days ahead of time
- . Complete the dish through action 2 and refrigerate (refrigerate cooked chorizo and shredded greens too)until ready to serve then continue with step three. Cooking ahead will allow the taste to develop.Portuguese Red wine Guide Portuguese wines are always getting attention for their huge flavor and low rate
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