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Caldo
Verde (green soup) is served all over
Portugal. It calls for
couve, a dark green cabbage rarely found beyond the Iberian
Peninsula, but you can substitute this with kale or collard greens.
Traditionally served
with
Chouriço
sausage, sliced, to add extra spice, Caldo Verde is a
tasty soup to warm you through on a winter Portuguese
night. Caldo Verde is usually served on special
occasions such as New Year's Eve as a starter. |
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Ingredients
½ lb ( 250
g) linguiça or Chouriço sausage
¼ cup (2
fl oz/60ml) olive oil, plus 4 teaspoons
1 large
yellow onion, chopped
3
potatoes, about 1 lb (500 g) total weight, peeled & cut into slices
2 cloves
garlic, finely minced
6 cups (48
fl oz/1.5 l) water
2
teaspoons salt, plus salt to taste
¾ lb (375
g) cabbage - tough stems removed and very finely shredded
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Preparation
If using fresh sausages, preheat an
oven to 375 F (190 C). Prick with a fork and place on a baking
sheet. Bake until firm, about 25 minutes. Remove from the oven, let
cool slightly, then slice 1/4 inch (6mm) thick; set aside.
In a large
saucepan over medium heat, warm the ¼ cup (2 fl oz/60ml) olive oil.
Add the onion and sauté until tender, about 8 minutes. Add the
potatoes and garlic and sauté for a few minutes, stirring often. Add
the water and the 2 teaspoons salt, cover, reduce
the heat to low, and simmer until the potatoes are very soft, about
20 minutes.
Mash the potatoes
to a purée with a wooden spoon or potato masher. Add the sausage and
cook over low heat for 5 minutes longer to warm through. Add the
greens, stir well, and simmer, uncovered, for 3-5 minutes. Do not
over cook. The greens should stay bright green and slightly crunchy.
Season with salt and pepper.
Ladel the soup
into bowls, drizzle each serving with 1 teaspoon olive oil, and
serve immediately. |
