[ts]
I don't remember exactly how, why, where or when I first discovered caldo verde, but it has been one of my favorites soups since then. It is so simple to make and so satisfying.
[ts]
I start by cooking some chorizo in some olive oil. Look at how the rendered fat colors the oil! I set the cooked chorizo aside, then add diced onion. I let the onions cook until softened.
The diced potatoes go in next, then water to cover. When the potatoes are tender, I process the soup (using a hand blender) to my desired consistency, return the cooked chorizo, then add the kale. I simply let the kale cook and the flavors meld together.
I actually prefer some kale to be really cooked down, and some "fresher". So, I simply divide my kale, letting half cook for a longer time, and the other half for only about 5 minutes or so.
I also find that I prefer less chorizo pieces while I'm eating the soup (blasphemy, I know!), but then, I'm afraid there won't be enough chorizo flavor in the soup if I cut back.
Oh, the problems I have in life!
Since we tend to have a lot of chorizo pieces left in the soup when the liquid has long gone, a simple reusing of the chorizo solves all problems. Add them to eggs! Make fried rice! How can anything not be enhanced by the addition of chorizo?
[ts]
I didn't mind eating this for 4 straight meals in a row. I didn't mind at all.
[eatingclub] vancouver Portuguese
Vinho d'Alhos (Portuguese Wine and Garlic Marinated Pork)
Jag (Jagacida, Cape Verdean Beans & Rice)
Caldo Verde (Portuguese Kale and Chorizo Soup)
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Recipe
Caldo Verde (Portuguese Kale and Chorizo Soup)Makes 6 generous servings
2 chorizo, cut into slices or cubes
1 onion, diced
3 large russet potatoes, peeled and cut into cubes
8 cups water (or, to cover)
2 bunches kale, leaves chopped
In your stockpot, heat a scant amount of olive oil over medium heat. Add chorizo and brown. Remove chorizo and set aside. Remove excess fat, if desired, but leave some in the pot.
Heat the rendered fat in the pot, and add onions, cooking until softened. Add diced potatoes and stir for about 30 seconds. Add water to cover. Bring to a boil, cover, and let simmer until potatoes are tender.
When potatoes are tender, process the soup in a blender, or use a hand blender, until desired consistency. The soup shouldn't be too thick. Thin with water if necessary.
Add back the cooked chorizo and let the soup simmer for about 10 minutes. Stir in kale leaves and let cook until your desired level of doneness. Season to taste. Serve.
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