Excited about a wonderful soup that I tried yesterday. It has been some time since I’ve added a new soup recipe to my repertoire. Like most people, I guess, I rely on the same tried and true recipes. I’m also partial to what we used to call “garbage soup” in college. A collection of leftovers simmered in broth. But Caldo Verde deserves a place on the rotation.
Highfield’s Culinary Program kicked off its new season yesterday with a class on Portuguese Classics with a guest chef, Rita Pacheco. Since my prior association with Portuguese food had been limited to kale soup and Portuguese rolls and sweet bread, the class was really informative. Also fun.
Gail Blakely adapted a recipe for sweet bread (Broa) to utilize the no-knead method. The first stage of that bread is now sitting on my counter. I plan to bake it tomorrow after an overnight rise in the refrigerator. That will be tomorrow’s blog. For now, Caldo Verde.
1 large onion, chopped
1 large clove garlic, minced
4 TBS olive oil
8 oz. chourico (or linguica for less spice)
8 potatoes (medium to large sized) peeled and cut into chunks
3 quarts cold water
1 TBS kosher salt
1/2 tsp. freshly ground pepper
1 pound kale (or collard greens) thinly sliced
1. Saute the onion and garlic with the chourico. During yesterday’s class, Rita sautéed the two links of chourico whole. She then removed them, let them cool a bit and chopped them into very small pieces. Set aside.
2. Add the potatoes and water to the onions and garlic. Cover with the water. Bring to a boil and then a strong simmer and cook until the potatoes are tender.
3. Smash the potatoes in the pot. Season with the salt and pepper.
4. Add the chopped chourico and thinly sliced kale and cook for another 20 minutes at a strong simmer or low boil.
This is a thick, chunky, flavorful soup. Great served with Portugese Sweet Bread.