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Wednesday, March 31, 2010

Year of Soup Recipe Challenge Week 11- Caldo Verde: Portuguese Kale Soup

It's week 11 of the Year of Soup Challenge here in Mimi's Kitchen, and I have another awesome guest post! This week's soup recipe is from Sofia, another of my foodie friends from Half Hour Meals. Sofia, a wonderful cook and a native of Portugal, has shared many of her delcicous, authentic Portuguese recipes with us at HHM, and I'm thrilled that she agreed to do a post for Mimi's Kitchen!

Please be sure to stop by Sofia's blog, Food Ideas, to check out some more of her wonderful recipes. And, if you're interested in a chance to win a pair of one carat diamond earrings, just become a facebook fan of GemEx, the company she works for! Are you ready to get cooking? Get out your soup pots and your ladles and let's make some Portuguese Kale soup!

Sofia writes: This is an old time favourite soup and a classic in Portuguese cuisine. There are a variety of recipes for this soup, but I still prefer the original one, which is as simple as can be. Caldo verde actually means green broth!

Ever since I was a little girl I remember having this "green broth" on cooler days. Having lived away from Portugal most of my life, I must say this soup must be THE one that brings back memories of us visiting my grandparents and running around on their farm. Every year when we went back, our bodies would change, our personalities too, yet the taste and craving for this soup would always be with us.

Today, I carry on the tradition from our home in Wisconsin, and make this soup often for my own husband and children, just as my Mother once did for me. And every year when we go to Portugal, we always reunite the family and go to a restaurant to enjoy Caldo Verde as well as other traditional foods.

Caldo Verde (Portuguese Kale Soup)

6 potatoes
1 lb of kale or Chinese cabbage
2 quarts of cold water
4 tbsp olive oil
1 chourico sausage, sliced (chorizo)
salt and pepper to taste

Wash the potatoes, peel and cut them in thin slices.
Wash the greens, roll them up tightly and slice them as thin as you can (this is very important).
In a little hot water first quickly scald the greens - this will make the greens keep their colour.
Take 2 tablespoons of olive oil and lightly sautee the potatoes in a large pot.
Add the water and simmer for about 20 minutes or until the potatoes are breaking apart.
Mash the potatoes or mix them thoroughly to create a nice minimally-smooth cream .
Let it simmer again for about 5 minutes then add the kale.
In a small frying pan lightly sautee the sliced chourico.
Just before serving, quickly mix in the leftover olive oil and the fat from the slices of chourico.
When serving the soup in bowls decorate them with the slices of chourico.
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Sarah Naveen said...

Simply delicious..

My Carolina Kitchen said...

What a lovely soup. I don't think I've ever had a kale soup. I'll have to give it a try, because we adore soups at our house.

Sofia Reino said...

Thank you very much for such a beautiful posting Penny! I feel very touched!

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"In the childhood memories of every good cook, there's a large kitchen, a warm stove, a simmering pot and a mom."

- Barbara Costikyan


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