Favorite Menu Caldo Verde (Portuguese Sausage Kale Soup) :: So Tasty
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| Caldo Verde (Portuguese Sausage Kale Soup) |
"This soup is so hearty and comforting, you may nearly forget about how properly it's far for you. And it's ideal for cold climate with the highly spiced sausage, kale, potatoes, and plenty of fowl broth."
Ingredients :
- 12 oz. Linguica sausage, sliced
- 1 tablespoon olive oil
- 1 onion, finely diced
- 1 pinch salt
- 3 pounds russet potatoes, peeled and sliced 1/eight to one/4 inch thick
- 2 teaspoons salt, plus more as wished
- 2 quarts hen broth or water
- 2 pounds kale - trimmed, chopped, rinsed, tired
- 1 pinch cayenne pepper (non-obligatory)
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 1H20M |
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- Slice sausage into 1/4-inch rounds. Heat oil in a pot over medium-high warmness. Add sausage and saute till sausage begins to show brown and renders some fat, 3 to five minutes. Transfer with a slotted spoon to a dish. Reduce heat to medium-low; upload onions and pinch of salt salt. Stir and cook dinner till softened, four to 5 minutes.
- Transfer potatoes to pot. Sprinkle in 2 teaspoons salt. Pour in fowl broth. Increase warmth to high and convey to a simmer. Reduce warmth to medium-low; simmer till potatoes are smooth, eight to ten mins.
- When potatoes are gentle, carefully mash them in the broth with a potato masher until broken up or completely mashed. Add kale, a handful at a time. Transfer browned sausage to soup. Bring to a simmer over medium-excessive heat. Reduce warmness to medium-low and simmer till veggies are smooth, about forty five mins.
Notes :
- I suggest looking for Portuguese linguica, but pretty an awful lot any cured, highly spiced, smoked sausage will work. Andouille would be a excellent desire, as might a dried chorizo. As standard, feel free to adapt this as you spot suit, but I wouldn't trade the endorsed russet potatoes.
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