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Homemade Peach melba Recipe
July 8, 2024Difficulty
Easy / Beginner
Prep time
10 Mins
Total Time
45 Mins
Servings
6
Description
Caldo Verde, a potato and kale soup from northern Portugal, is perfect for lazy, rainy days when you crave something hearty and comforting without much effort. Made with a few inexpensive and simple ingredients, it requires only about 10 minutes of prep work and is ready in just half an hour. Plus, it's all cooked in a single pot. And did I mention it's delicious? Because it is.
Instructions
- Melt the butter in a large Dutch oven or saucepan over medium heat. Add the onion (or leek) and garlic, season with salt and pepper, and cook, stirring frequently, until softened but not browned, about 5 minutes. Add olive oil as needed to keep the mixture loose and moist.
- Add the potatoes and stock, bringing the mixture to a simmer while stirring occasionally. Add the kale and continue cooking until the russet potato slices have completely broken down (you can press them with a spoon or potato masher for a thicker texture), the Yukon Gold potatoes are tender, the greens have softened, and the soup has thickened to a creamy consistency, about 25 to 30 minutes. Stir in the sausage. Season the soup to taste with salt and pepper, and serve garnished with chives, if desired.
NOTES:
- You can make this soup vegetarian by using vegetable stock in place of chicken stock & omitting sausage.
NUTRITION FACTS (PER SERVING)
- CALORIES: 484 | FAT: 37g | CARBS: 25g | PROTEIN: 15g
Tags: #CaldoVerde
#PortugueseSoup
#PotatoKaleSoup
#TraditionalRecipes
#PortugueseCuisine
#ComfortFood
#KaleSoup
#SoupRecipe
#HealthySoup
#PotatoSoup
#WinterSoup
#AuthenticRecipe
#RusticFood
#HeartySoup
#GreenSoup
Ingredients
- Unsalted butter: 2 tablespoons (30g)
- Yellow onion or large leek, finely diced: 1 medium (about 8 ounces; 225g)
- Garlic, sliced: 3 medium cloves (about 1 tablespoon; 15g)
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil: About 6 tablespoons (90ml)
- Russet potato, peeled, quartered, and cut into 1/4-inch slices: 1 large (about 1/2 pound; 225g)
- Yukon Gold potatoes, peeled, quartered, and cut into 1/4-inch slices: 2 medium (about 1/2 pound; 225g)
- Homemade or store-bought low-sodium chicken stock: 6 cups (1.4L)
- Curly or lacinato kale, tough stems removed, leaves finely chopped: 1 bunch (about 3/4 pound; 340g)
- Cooked linguiça or other garlicky pork sausage, cut into 1/4- to 1/2-inch slices: 12 ounces (340g)
- Minced fresh chives, for garnish (optional)
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