Caldo Verde, traditional, few ingredients, lots of taste

Caldo Verde, traditional Portuguese recipe, with few ingredients, easy to make

Green soup

By Cris Muratori, from Bake and Gourmet cakes, site of recipes, menus and shopping lists, partner of TERRA Degusta. The traditional Portuguese soup easy to make, without a doubt!

• Will you make this recipe? Access the SHOPPING LIST HERE. It is free and very practical and saves money.
• Mount HERE the online meal menu is practical and you SAVE at the supermarket.
• PORTION: 2. To see the recipe for 4, 6 or 8 people, Click here.
• TOOLS: 1 chopping board, 1 kettle, 1 frying pan, 1 non-stick frying pan (optional).
• EQUIPMENT: conventional + blender or mixer

Do you want to see how CAPELETTI OR CAPELETTI IN BROTH SOUP are made? CLICK HERE and watch it at TERRA Degusta.

INGREDIENTS. *click to see the shopping list

Green Soup:

• 3 medium potatoes, peeled and diced
• ½ bunch of cabbage, cut into thin strips
• ¼ onion coarsely chopped
• 80 g of Portuguese sausage
• 700 ml of boiling water
• oil
• salt and pepper

PRE-PREPARATION:

1. Boil a kettle with water (see quantity in ingredients).
2. Start by cooking the potato (see preparation).
3. Wash the pumpkin well under running water and drain it.
4. Discard the central stem of the leaves.
5. On a cutting board pack the leaves on top of each other, roll them up and cut them into thin strips.

PREPARATION:

1. Potato broth (do this step before starting the pre-preparation);
2. Wash, peel and coarsely chop the onion.
3. Wash, peel and cut the potatoes into medium cubes.
4. Put the onion in a pan with a little salt and sauté it in a drizzle of olive oil until it has softened without letting it brown.
5. Add the potato cubes and whole sausage and saute for another minute.
6. Add the boiling water and check the salt.
7. Cook, over medium heat, about 20 minutes or until the potato is almost falling apart.
8. While the potato is cooking, continue the pre-preparation (step 3).

Green Soup:

1. When the potato is well cooked, turn off the heat,
2. Remove the sausage and place it on a board.
3. With a knife, remove the skin from the sausage and cut it into thin slices or cubes.
4. Optional: heat a non-stick pan, arrange the slices or cubes of sausage and brown until golden brown all over the surface.
5. Transfer the potato with the broth to the blender or leave it in the pan to use a mixer.
6. Beat well until you get a smooth cream.
7. Put the pan with the creamed potatoes back on the high heat.
8. When it boils, turn the heat down to medium and add the collard greens and sausage.
9. Cook for about 3 minutes, until the cabbage is still slightly crisp — increase the cooking time if you prefer the cabbage more cooked through.

FINISHING AND ASSEMBLY:

1. Place the green broth in a deep dish or, if you prefer, spread directly into individual soup plates or bowls.
2. Drizzle with olive oil to finish.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.