Monday, January 4, 2010

Caldo Verde [Potato-Kale Soup]

1 quart beef broth
2 medium russet potatoes, peeled and diced into ½ inch pieces
½ cup onion, diced
½ cup leeks, white and pale green parts only, diced and washed
2 cloves garlic
1 link linguica Portuguese sausage, sliced ½ inch thick (Fernandes linguica can be found at Nine Islands Bakery, 1 Padre Parkway, in Rohnert Park)
1 teaspoon chopped fresh oregano
1 T chopped fresh parsley
salt to taste
white pepper to taste
white wine vinegar to taste
1 small bunch collard greens cleaned and tough stalks removed
extra virgin olive oil

In a medium sauce pan, combine the broth, potatoes, onion, leeks, garlic and linguica. Bring the ingredients to a boil and simmer, covered on low heat, until the potatoes are soft, about 30 minutes.

Meanwhile, lay the collards one on top of another and roll the leaves jellyroll style. Holding the rolled collards tightly, slice the collards as thinly as possible. Set aside.

Remove the linguica from the soup using a slotted spoon. Set the linguica aside and let cool. Make sure that you remove all the slices. Add the parsley and oregano to the sauce pan and simmer 5 more minutes. When the linguica is cool enough to handle, slice each ½-inch slice in half so the each slice is about ¼-inch wide.

Using a submersible blender, puree the soup. Taste for salt and pepper and add a splash of white wine vinegar if you desire.

To finish the soup, add the sliced collards and linguica to the soup and simmer for 15 minutes. The soup is now ready to serve. Pour into bowls and drizzle with olive oil.

Serves 6


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