CALDO VERDE

A traditional Portuguese soup, Caldo Verde literally means “green soup”. Sometimes just called Portuguese Sausage and Potato Soup, it is similar to Zuppa Tocana, but a little lighter as it normally does not have any cream or milk in it.

The classic version sausage of choice is Linguica (Portuguese sausage), but some people used chorizo or some other slightly spicy sausage. Also, classically, it has kale, but other recipes call for collared greens or chicory. I tried to stick with a classic version here.

As with any popular, well-known ethnic dish, there are many versions. This is just my way of making it.

Ingredients;

• 2 tbsp olive oil

• 11 ounces (2 links) of linguica, sliced 1/4 inch thick

• 1 cup of yellow onions, rough chop

• 1 cup leeks, white and light green part only, rough chop

• 3-4 garlic cloves, peeled

• Kosher salt and black pepper

• 1 large russet potato, peeled, quartered, 1/4 inch slice

• 2 small Yukon Gold potatoes, peeled, quartered, 1/4 inch slice, (potatoes should total about 1 1/4 lbs)

• 1/4 tsp crush red pepper flakes

• 4 cups chicken stock

• 1/2 cup dry sherry

• 4 packed cups of chopped kale (I used curly kale here)

Directions:

• Add a tsp of olive oil to a large saucepan or Dutch oven over medium low heat. Add the sliced linguica and cook, stirring, for 4-5 minutes until the slices start to brown. Remove with a slotted spoon and set aside.

• Place the onions, leeks, and garlic in a small food processor and process until minced.

• Add another 1-2 tbsp of olive oil to the pan then add the onions, leeks, and garlic mince. Cook, stirring, for about 4-5 minutes until translucent. Add the red pepper flakes and stir for 1 minute. Season with salt and pepper.

• Add the potatoes, then the sherry and the stock. then add the kale. Raise the heat and bring to a simmer, pushing the kale down. It will wilt as it cooks. After it begins to simmer, cover and cook for 20 minutes. Tate and reseason if necessary.

• Optionally, you can mash the potatoes a bit with a masher or spoon. Or, as I did here, choose to leave the potatoes in tact. They will be cook very tender. It give the soup a cleaner, cleared appearance.

• Add the browned linguica to the pan and stir in. Cover and cook another 15 minutes.

• Serve in a large bowl with toasted baguette slices. Drizzle a little olive oil and hot sauce if desired, I also added some grated parmesan cheese.