One-Pot Wonder: How to Make Caldo Verde (Portuguese Potato Kale Soup) in Just 30 Minutes
Caldo verde, a potato and kale soup from northern Portugal, is one of those dishes that seem custom-made for lazy rainy days, when you want something hearty and comforting but don't feel like putting in a ton of effort. It's made with a few cheap and simple ingredients, it takes all of maybe 10 minutes of prep work, and it's ready to eat just half an hour later. Oh, and it's all made in a single pot, too. And did we mention delicious? It's delicious.
Read more and get the recipe:
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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Portuguese Caldo Verde - Green Soup
This week we join Natasha in cooking Portuguese Caldo Verde, or Green Soup. A hearty staple that is often the frontrunner of any traditional Portuguese get together!
Ingredients:
- 2 tsp of minced garlic
- 5-6 medium-sized potatoes,
- One package of Chouriço - Portuguese sausage (Spicy or mild - up to you!)
- One Bunch of fresh Collard greens or kale
- Salt & pepper to taste
Let us know what you think!
Creamy & Flavorful Caldo Verde: Portuguese Recipe - Pabs Kitchen
Savor the Creamy, Flavorful Delight of Portuguese Caldo Verde with a Nepalese Twist – A Perfect Winter Meal!
Cooking time 35 minutes
Servers for 6
Ingredients
400 grams Potatoes
200 grams Collard Greens (Couve Galega)
1/2 or 1/ Cup Onion
4 Cloves Garlic
4 tbsp Olive Oil
1 ½ tsp Salt or to your taste
1 Chouriço around 250 grams
2 small green Chilies optional
2 or 3 tbsp of Fresh Coriander stems
2 liters water
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PORTUGUESE SOUP WITH SAUSAGES AND COLLARD GREENS⎜CALDO VERDE
This is one of my favorite childhood soups: Portuguese soup with sausages and collard greens⎜Caldo verde is a Portuguese soup that is widely enjoyed in Brazil. This creamy soup is rich and smooth, very easy to put together and very nutritious! And of course, very filling warming and delicious. You know, like a hug in a bowl!
PORTUGUESE SOUP WITH SAUSAGES AND COLLARD GREENS⎜CALDO VERDE
VEGGIE BROTH:
Bouquet garni (fresh herbs: sage, parsley, rosemary, bay leaf, thyme)
Mushrooms
Carrots
Celery
Onions
Leeks
Water
Tomato paste
Garlic
THE SOUP:
2 tablespoons of olive oil
1 large onion, minced
2 garlic cloves, minced or my garlic blend (recipe below)
1 bay leaf
Salt
Pepper
2 large potatoes, diced
1/4 cup of vegan cream
A bunch of collard greens, julienned
3 vegan sausages, sliced
Lemon juice
METHOD:
Make the broth by adding all the ingredients for the broth into a large pot, bring it to a boil then simmer for 1 hour.
Sauté the julienned collard greens; add salt and pepper, sauté until soft and cooked. Reserve.
On a pot, add a bit of olive oil, pan sear the sausage until golden brown, reserve.
Add olive oil to a pot, add onions, and sauté until golden brown, then add garlic blend and a bay leaf, sauté for 1 minute more. Add the potatoes, salt, pepper, vegetable broth and let it simmer until the potatoes are cooked.
Remove the bay leaf, blend well the potatoes and the broth until very smooth.
Add vegan cream, the lemon juice, add the pan-seared sausages and the sautéed collard greens and serve it with a side of toasted sourdough bread.
???? PRINTABLE RECIPE:
❤️ My garlic blend recipes:
❤️ My vegan Italian sausage recipe:
❤️ My vegan TVP recipe:
❤️ My vegan homemade butter:
❤️ My homemade tomato sauce:
❤️ My vegan white mozzarella cheese:
❤️ My vegan ricotta cheese recipe:
❤️ My panko bread recipe:
❤️ My nutritional yeast substitute recipe:
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MUSIC:
BLUEBIRD”
E's Jammy Jams - YouTube Music
FERIADO
Cornelio - Epidemic Sound
“ELLA VATER”
Nocturnal Spirits - Epidemic Sound
“QUERIDA”
Cornelio - Epidemic Sound
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PORTUGUESE SOUP WITH SAUSAGES AND COLLARD GREENS⎜CALDO VERDE
recipe by Chef Jana Pinheiro
Delicioso Caldo Verde: Receita Fácil e Saborosa!
preparo: aprox. 30 a 40 minutos
rendimento: 6 pessoas
• 3 colheres de sopa de azeite de oliva
• 150 gramas de linguiça paio picada em cubinhos
• 50 gramas de chouriço espanhol em lâminas
• 2 cebolas brancas picadas
• 2 dentes de alho picados
• 2 folhas frescas de louro
• 4 batatas descascadas e cortadas em cubinhos
• 1.5 litros de água fervendo (pode substituir por caldo de galinha)
• 200 gramas de couve
• sal refinado a gosto
• pimenta do reino a gosto
pão para acompanhar
MODO DE FAZER
Em uma panela grande aqueça o azeite e refogue o chouriço (reserve um pouco para finalizar) e o paio. Enquanto as carnes fritam lentamente, pique a couve:
Retire os talos das folhas, pique e reserve. Faça um rolinho com as folhas e corte em lâminas bem finas. reserve.
Adicione ao refogado de carnes a cebola picada, as folhas de louro, o alho, os talos picados da couve e 1 pitada de sal, misture com uma colher de pau e deixe dourar em fogo médio, mexendo de vez em quando.
Após aproximadamente 7 minutos, quando as cebolas estiverem douradas, acrescente as batatas. Deixe refogar por 4 a 5 minutos e acrescente a água.
Aumente o fogo, tampe a panela e deixe por aproximadamente 20 minutos para que as batatas fiquem bem cozidas.
Enquanto as batatas cozinham, frite em uma frigideira com um pouco de azeite o restante do chouriço que estava reservado, quando dourar retire da frigideira e reserve.
Na mesma frigideira em que fritou o chouriço coloque alguns pedaços de pão (pode ser pão amanhecido). Frite o pão na gordura do chouriço. Reserve.
Passados os 20 minutos de cozimento da sopa, retire um pouco de batata com uma concha e reserve. Retire as folhas de louro e descarte.
Ajuste o sal, acrescente metade da couve picada (reserve a outra metade para a finalização), misture e deixe cozinhar por 2 minutos.
Transfira a sopa para o liquidificador e processe até virar um creme. Volte o creme para a panela em fogo baixo e caso tenha ficado muito grosso, acrescente um pouco de água.
Coloque a couve e as batatas reservadas, pimenta do reino a gosto e desligue o fogo.
Sirva com o chouriço, alguns pedaços de pão por cima e um fio de azeite.
Realização: Play9 + Paola Carosella
Cozinheira, roteirista, produtora executiva : Paola Carosella
Direção de Fotografia: Barbara Hauret
Direção de Arte: Juliana Ayres
Assistente de câmera e som: Maira Sousa Henrique
Assistente de cozinha e sorriso contagiante: Lucileide Batista
Beleza: Carolina Mel