How To make Caldo Verde

Sopa verde con 7 hierbas recta rápida y fácil | A COCINAR

La sopa verde es una de las comidas más populares del perú, ya que también puedes deleitarte con su sabor preparándolo en casa.
INGREDIENTES PARA 5:
- 2 kilos de papa blanca
- 1/2 kilo de olluco fresco
- 3 unidades de huevo
- 1/4 de queso fresco
- un chorro de leche evaporada
- 2 litros de agua
- muña,chincho,paico,perejil,culantro floreado
- ruda,hierbabuena,poca cantidad de ramas.
- sal al gusto


#Receta #Acocinar #Comida

Caldo Verde - Portugal's most FAMOUS delicious SOUP - SUPER EASY

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Thanks for watching my latest video, Caldo Verde !

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Garlic Crusher -

Ingredients
- 3 or 4 cloves of garlic
- 1 whole white onion
- 900g to 1kg white potatoes
- 250g to 300g of collard greens
- 1/4 of sliced chourico/chorizo
- olive oil
- salt & Pepper
- enough water to cover potatoes.

Music by (check him out, he's Amazing !)
David Cutter Music

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Caldo Verde Recipe: A Medieval Party Soup!

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Here's the full Caldo Verde soup recipe ➡

Servings: 4
Time: 40-50 minutes
Special equipment: Hand blender or blender

THE SOUP:

600g potatoes
1 large onion
260 g collard greens or kale
3 garlic cloves
2 bay leaf
50 ml olive oil
1 cube chicken or vegetable stock/bouillon
1 chili of choice
1 ½ l water
Salt
White pepper

THE CHORIZO MIX:

300 g chorizo
Two tbsp olive oil
Mint leaves
Fresh oregano leaves
A splash of port wine

HOW'S IT COOKING:

1) Peel and chop onion and garlic in rough fashion
2) Peel and cut your potatoes into cubes
3) Transfer all three ingredients to a large pot and cover with water approximately 1 ½ liter. That's the base of the Caldo Verde.
4) Add bay leaves, chili and bouillon cube.
5) Bring it to a boil.
6) Let it simmer for approximately 20 minutes.
7) Meanwhile rinse and slice the collard greens. They have to be very thinly sliced like in the video.
8) Place the sliced collard greens in a large bowl and cover it with cold water and set aside.
9) When the base of the soup has cooked for 20 minutes, test if the potatoes are slightly overcooked.
10) If so, blend everything in a pot together with a hand blender to a creamy soup. It is not a problem if it seems a little too thick as the collard greens that you will add LATER, will make the texture a bit thinner.
11) Now taste the soup with salt, white pepper and olive oil.
12) Add the thinly sliced collard greens to the pot and let it simmer over low heat for 10 minutes.
13) Meanwhile chop the mint and oregano and cut the chorizo into rustic cubes.
14) Now heat up a skillet with some olive oil on high heat.
15) When the oil is hot, add the chorizo and fry it til it's nice and crispy.
16) Then add the port wine and turn off the heat. Let it simmer on the pan while is cooling down for 2-3 minutes.
17) Now add the herbs to the pan and stir a bit til it's all mixed together.
18) Now, in a deep plate, place the chorizo mix in the middle and pour the soup around it.
19) Serve with a nice piece of Papo Seco (Portugues bread roll)

Bon appetit!

Caldo verde

CALDO VERDE
5 large potatoes chopped 1 large onion chopped
4 large garlic cloves
1 carrot chopped
1 link linguiça or chouriço
6 cups or water or chicken stock
6 cups shredded kale
2 tbsp Portuguese olive oil
1 tsp bacon fat
2 tsp salt
1⁄2 tsp black pepper
In a large pot fry the linguiça then remove to the side, in the same pot add onion, garlic, until translucent. Add potatoes and salt making sure potatoes are covered with water. When potatoes are cooked, blend them in a food processor or blender. Place them back in the same pot, bring everything to boil, add carrots, kale add more water if needed. Bring to a simmer, add olive oil and add the fried linguiça or chouriço

Traditional Portuguese Kale and Chorizo Soup | Emeril Lagasse

This caldo verde is a traditional Portuguese Kale and Chorizo Soup that Emeril learned how to make while kneeling on a stool next to his mother, Miss Hilda, as she prepared it for the family.

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Caldo Verde (Portuguese Potato and Greens Soup) | Kenji's Cooking Show

This is not the most traditional way to make caldo verde, a very typical Portueguese potato and greens soup. But it's the way I like to make it, and I think you might enjoy it as well.

Here is the full written recipe:

Here’s Nami’s channel on Japanese home cooking:

The music during the interview is an excerpt from a silly song called “Good Morning” that I wrote and recorded with some friends for my daughter. It is not really available publicly anywhere. Maybe I will some day when I have a full kid’s album and my daughter is old enough to decide whether she wants to share it, but for now it’s hers.