Caldo Verde {recipe} and Spain cookbook and The New Portuguese Table cookbook winner {giveaway}

Caldo Verde Portuguese Kale Soup

Congratulations to Aggie, the randomly chosen recipient of the Spain and the World Table cookbook and New Portuguese Table cookbook! Aggie, could you please drop an email to us with your shipping address so we can get these (huge) cookbooks sent out to you! Everyone else, thanks for playing along. If you have your heart set on one or both of these books, you can still buy them: Spain and the World Table available here, and The New Portuguese Table here. Stay tuned for more winner announcements and MORE GIVEAWAYS…

There are a lot of recipes we tagged in David Leite’s New Portuguese Table cookbook, but the one we’re showcasing today is what might be considered Portugal’s national dish, Caldo Verde (translation: “green soup”). It’s a chicken stock-based soup that’s thickened with potato puree, colored with kale that is julienned angel hair-fine, and most importantly, flavored with Portuguese chouriço or linguica sausage.

We did something for which we may be banned from ever entering the country of Portugal, we left the requisite chouriço out of the recipe. We also swapped out the regular white potato for sweet potatoes. We have no idea if the soup in our pot tastes anything like what Caldo Verde is supposed to taste like, but we do know that whatever it was, it was delicious, thick, warm, comforting, exactly perfect for the gray, rainy, chilly January week we’re having.
Caldo Verde Portuguese Kale Soup

Caldo Verde (Green Soup) Recipe

from the New Portuguese Table cookbook by David Leite, with our {TasteSpotting Kitchen notes indicated like this}.

Recipe header note: Caldo verde has a tendency to thicken after being refrigerated, so add a bit of stock or water to leftover soup when reheating.

serves 6-8

Ingredients

7 tablespoons olive oil
1 large yellow onion, chopped
1 pound Yukon Gold potatoes, peeled and diced {TasteSpotting Kitchen Note: we used SWEET potato instead}
2 garlic cloves, minced
4 cups chicken stock (or store bought low-sodium broth)
1 bunch collard greens or kale (about 1 pound), thick center stems and fibrous veins removed
1 tablespoon cider vinegar
Kosher salt and fresh ground white pepper
18-24 ¼-inch thick slices chouriço, linguiça, or dry-cured smoked Spanish chorizo {TasteSpotting Kitchen Note: we know, maybe it isn’t even Caldo Verde without the sausage, but we OMITTED this}

DIRECTIONS

Heat 2 tablespoons of the oil in a large pot over medium heat until it shimmers.Dump in the onion and cook, stirring frequently, until light golden, about 10 minutes. Drop in the potatoes and cook, stirring often, until they start to spot with color, about 7 minutes. Add the garlic and cook for about 1 minute more.

Pour in the chicken stock and 3 cups of water and bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the potatoes are falling apart tender, 20-25 minutes.

Stack several collard leaves, roll them lengthwise into a tight cigar shape, and cut cross-wise into whisker-thin slices. Repeat with the rest of the greens.If the strands are so long they’re unwieldy, cut them in half to avoid having wisps of collards dangling from your lips while eating.

Puree the soup using a handheld blender, or liquefy in batches in a food processor. Return it to the pot, and brig it back to a boil. Turn the heat to low, stir in the greens, and simmer, uncovered, until just tender, 5 to 10 minutes. Swirl in the vinegar, is using. Season well with salt and pepper.

Heat the remaining 5 tablespoons of olive oil in a small skillet over medium heat until it shimmers. Add the chouriço and cook until crispy, 3 to 5 minutes. Transfer to paper towels. Let the chouriço oil cool a bit.

To serve, ladle the soup into warm bowls, crown each with 3 slices of chouriço, and drizzle some of the flavored oil from the skillet over the top.

by Sarah J. Gim on January 24, 2013 · 1 comment

{ 1 comment }

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