Caldo Verde
From bojangles42 14 years ago
- 60 minutes to make
- Serves 8
This a wonderful soup and easy to make. You can use kale, mustard greens, or just about any type of cabbage or greens. If you can't find linginca or chorizo, try a pepperoni or Anduoille sausage. Be sure to serve with the toasted bread floated on the soup.
Ingredients
- 8 oz linginca or Spanish chorizo (this is the cured sausage not the fresh Mexican style, though that could work in a pinch. pepperoni or Anduoille make tolerable substitutes), sliced thin shopping list
- 8 oz kale or mustard greens, stems removed and sliced inter thin (1/4") strips shopping list
- 1 lb potatoes, peeled, sliced thin shopping list
- 1 medium onion, diced shopping list
- 2 cloves garlic, minced shopping list
- 6 c water shopping list
- 4 T olive oil shopping list
- crusty baguette sliced into 1/2" thick rounds shopping list
How to make it
- In a frying pan, add 3 T olive oil and bring to medium high heat
- Add the onion and garlic, season with salt, saute until tender
- Add the potatoes (season with salt) and saute for 3 more minutes
- In a pot add 6 cup water. Bring to a boil
- Add the potato onion mixture and reduce to a simmer
- In the frying pan, add the remaining olive and bring to heat
- Add the linginca and saute for 3-4 minutes
- Remove the meat but retain the oil and sausage dripping.
- Check the pototoes to see if they are tender. If you use a hand blender or a blender to puree themixture.
- Return to the pot
- Add the linginca and kale.
- Simmer for 20 minutes
- Season as needed with salt and pepper
- Dip the bread slices (both sides) in the olive, sausage drippings and pan toast.
- Label soup into shallow bowls and garnish with a coupe of pieces of the toast.
People Who Like This Dish 2
- anitapicosita Nowhere, Us
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