About 10 cups
This hearty soup is from the province of Minho, Portugal, which is famous for its cooking. Caldo Verde was brought to us by the Portuguese communities in Cape Cod, Rhode Island, and other ports of the eastern seaboard.
Heat in a large soup pot, over medium-low heat:
1-1/2 tablespoons olive or other vegetable oil
Add and cook, stirring, until tender but not browned, 5 to 10 minutes:
1 medium onion, chopped
2 cloves garlic, minced
8 cups water, or 6 cups water and 2 cups Chicken Stock,
4 medium potatoes, peeled and thinly sliced
1-1/2 teaspoons salt
1/2 teaspoon ground black pepper
Bring to a boil, reduce the heat, and simmer until the potatoes are soft, about 20 minutes. Remove the pot from the heat. Using a potato masher, lightly mash the potatoes right in the pot. (This will give the soup a chunky texture.)
Heat in a medium skillet, over medium-high heat:
1/2 teaspoon vegetable oil (optional)
Add and cook, stirring, until browned:
6 ounces Portuguese linguiça or chorizo sausage, thinly sliced
Add to the soup pot. Pour 1 cup of the soup into the skillet. Scrape up the browned bits and return the liquid and browned bits to the soup. Simmer for 5 minutes.
4 cups shredded kale, Swiss chard, or collard leaves
(from a 6- to 8-ounce bunch), washed and dried.
Simmer for 5 minutes.
2 tablespoons fresh lemon juice
Ladle into warmed bowls.
Joy of Cooking
All About Soups & Stews
By Irma S. Rombauer,
Marion Rombauer Becker & Ethan Becker
Simon & Schuster, Inc., October 2000
Hardback, 128 pages, $19.95
150 photographs; 100 in full color
Recipe reprinted by permission.
This page created January 2001
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