Soups
Kale and Potato Soup
Ingredients
- - 600 g (1.3 lb) potatoes, peeled and chopped
- - 1.5 litres (6 cups) chicken or vegetable stock
- - 1 medium onion, chopped
- - 2 garlic cloves, minced
- - 150 g (5 oz) collard greens or kale, finely shredded
- - 200 g (7 oz) Portuguese-style smoked sausage (calabresa), sliced
- - 2 tbsp olive oil
- - 1 tsp salt
- - 1/4 tsp black pepper
Method
- Heat 1 tbsp olive oil in the large pot and saute the onion and garlic until softened, about 4 minutes.
- Add the potatoes and stock, bring to a boil, then reduce heat and simmer for 20 minutes until the potatoes are very tender.
- Blend the soup with an immersion blender until smooth and creamy (or carefully transfer to a blender in batches).
- Meanwhile, fry the sliced sausage in a dry skillet over medium heat until browned, about 5 minutes; set aside.
- Return the blended soup to low heat, stir in the shredded collard greens, and simmer for 3-4 minutes until just wilted.
- Season with salt and pepper, ladle into bowls, and top with the browned sausage and a drizzle of olive oil.
Introduction: Caldo verde arrived with Portuguese immigrants and has become a Brazilian staple, especially popular during the cooler months and at June festas juninas, where it is served hot in mugs alongside bonfires and folk dancing.
Cultural Background: Caldo verde arrived with Portuguese immigrants and has become a Brazilian staple, especially popular during the cooler months and at June festas juninas, where it is served hot in mugs alongside bonfires and folk dancing.
Tips: Shred the collard greens as thinly as possible, traditionally done with a very sharp knife for ribbon-like strands. Add the greens at the very end so they retain their bright green colour and slight bite.
Variations: Vegetarian version: use vegetable stock and omit the sausage, or substitute smoked paprika for a similar depth of flavour. Spicier version: add a pinch of chilli flakes with the greens. Vegetarian: No. Vegan with vegetable stock and no sausage.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, for about 5 minutes.
Nutrition: Per serving: approx. 260 kcal, 10 g protein, 14 g fat, 22 g carbohydrate, 3 g fibre.
FAQs:
Q: Can I use kale instead of collard greens?
A: Yes, kale is a common substitute outside Brazil and works very well when shredded thinly.
Q: What sausage can replace calabresa?
A: Any smoked pork sausage such as chorizo or kielbasa is a reasonable substitute.