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In Our Community:
Caldo Verde- Portuguese Kale Soup
Ingredients
Serves 4
3 medium white potatoes
4 ounces chorizo, linguica or hot italian sausage (removed from casings)
1 vidalia onion
2 cloves minced garlic
1 shallot
1/2 pound fresh kale
2 tsp salt
1/2 ham shank or hock
Ground pepper to taste
6 cups water
2 tbs olive oil, plus some for drizzling
Fresh parsley to taste
Cooking Utensils
Sharp knife for slicing kale and potatoes
Vegetable peeler
Fine grater
Measuring cup and spoons
Large soup pot
Food processor (this may be ommited if you increase cook time and allow the potatoes to disintegrate on their own)
Saute pan
Large bowl
Preparation
Prepping the Kale and Potatoes
Peel and then thinly slice the white potatoes. Remove the stems from the kale and julienne by rolling the kale in to long bundles and then slicing from the end of the bundles until the kale is in long thin strips. Put kale and potatos aside while you prepare the rest of the soup.
Broth
Coat the dutch oven with the olive oil and heat over medium. Add minced onion, shallot and grated garlic, and allow the mixture to sweat atop the stove.
Once the mixture is soft, incorporate potatos, sprinkle with a tsp of salt and add 6 cups of cold water, ham shank and a crackle of black pepper corns. Bring to a gentle boil, cover, reduce the heat to medium low and simmer for about thirty minutes. Remove ham shank and blend until creamy in the food processor.
Chorizo Prep
In a saute pan brown the sausage. I suggest adding a tiny bit of olive oil and breaking the sausage down using a fork as it browns. Set the cooked sausage bits atop a papertowel or brown paper bag to drain some of the grease and set aside.
Bringing it all together
Incorporate sausage, remaining salt and a crackle of pepper into the potato base. Just before serving add julienned kale and set to sit for 5 minutes (kale will become tender and turn vibrant green). Serve in large bowls with a drizzle of olive oil, a sprinkle of parsley, and some rustic bread.