Traditional Caldo Verde
- Number of Servings: 14
Ingredients
1 lb chourico or linguica*, sliced3 Tbsp extra virgin olive oil, divided2 onions, chopped6 cloves garlic, minced2 carrots, sliced4 new potatoes, diced8 cups stock (I used ham bone stock that I had made but chicken stock will work also)7 cups Kale, chopped or 1lb bag of chopped kale*The main difference between linguica and chourico is the heat, chourico is basically spicy linguica.
In a 5 qt dutch oven or large soup pot warm 1 tablespoon of olive oil over medium high heat, fry the chourico. Remove the chourico from the pot and set aside.
Cook the carrot and onions in the sausage drippings and as much of the remaining oil needed for a few minutes until tender. Add in the garlic and potatoes and cook for a few more minutes.
Add the stock and bring to a boil and then simmer, cook for 20-30 or until potatoes are tender. Use an immersion blender to puree some of the veggies or ladle about half into a food processor, adding the pureed veggies back to the soup.
Add the chourico and kale to the soup and cook for another 20 minutes or until kale has wilted and becomes tender.
Serving Size: 14 1 cup servings
Number of Servings: 14
Recipe submitted by SparkPeople user LIVINGDEAD_GIRL.
Cook the carrot and onions in the sausage drippings and as much of the remaining oil needed for a few minutes until tender. Add in the garlic and potatoes and cook for a few more minutes.
Add the stock and bring to a boil and then simmer, cook for 20-30 or until potatoes are tender. Use an immersion blender to puree some of the veggies or ladle about half into a food processor, adding the pureed veggies back to the soup.
Add the chourico and kale to the soup and cook for another 20 minutes or until kale has wilted and becomes tender.
Serving Size: 14 1 cup servings
Number of Servings: 14
Recipe submitted by SparkPeople user LIVINGDEAD_GIRL.
Nutritional Info Amount Per Serving
- Calories: 180.7
- Total Fat: 8.5 g
- Cholesterol: 20.0 mg
- Sodium: 564.1 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 3.5 g
- Protein: 10.7 g
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