SOUP !! Before the Kale in our garden is gone for another year, I will certainly be making as much of this soup as I can… We just can’t get enough…
I had this recipe in my “to try” file for years and a trip to Portugal last year got me motivated to finally make it. Every restaurant in Porto that we ate in had a version of this soup (with huge variations).
I used a locally produced chorizo sausage. If your chorizo is very fatty you might want to fry it off for a few minutes before draining the fat and adding the sausage to the soup.
I usually have two types of Kale growing in the garden (thanks to my garden guru Carol Reid Gaillard). This year I have the Lacinta (Tuscan Kale or Cavolo Nero) and a Russian Kale. They are like little palm trees and are sturdy sturdy ! We have just had a week of below zero temperatures and snow, that only seemed to improve the flavour. If you run your fingers down the rib in the middle, the leaves should come away easily.
In the markets in Porto we found elderly ladies selling piles of various types of kale, either whole leaf or very very finely shredded. I quickly noticed that they all had a manual machine behind their stand that they use to shred the kale. I actually found that the shreds were too fine, almost felt like eating “thread soup”. So here in France, I do the old fashioned way… with a knife 😉
I’ve tried a few Caldo Verde recipes (all quite different) and this one, though possibly not totally authentic, is my fave 🙂
- 2 tablespoons olive oil
- 1 1/2 cups finely chopped yellow onions
- 1 tablespoon minced garlic
- 900g potatoes, peeled and cut into 1 cm cubes
- 9 cups chicken stock (homemade is best !)
- 1/2 teaspoon crushed red pepper (I use Espelette Pepper)
- 220g chorizo, sliced crosswise into 1/4-inch pieces
- 220g kale
- 1/4 cup chopped parsley
- 1/2 cup chopped cilantro aka coriander
- 2 tablespoons chopped mint
- Salt and pepper
In a large soup pot, heat olive oil and saute onion and garlic until vegetables are wilted, about 4 minutes. Add potatoes, chicken stock, and minced crushed red pepper. and bring to a boil. Season with salt and pepper, reduce heat to a simmer and cook, covered, until potatoes fall apart, about 45 minutes. Depending on the variety of potatoes you use, you may need to break them up (just a bit) with a potato masher.
While the soup is cooking, roll the kale leaves into a cigar shape and finely slice. Alternatively, they can be shredded in a food processor fitted with a shredder blade. Set aside.
When the soup is thick and the potatoes have broken up, whisk to break up the remaining potato pieces. Add the sausage and cook for 15 minutes. Stir in the shredded kale and simmer until the leaves are softened but still slightly crunchy and flavors have melded, about 10 to 15 minutes. Stir in the parsley, cilantro, mint, and season, to taste, with salt and pepper.
Serve with crusty bread.
Recipe courtesy Emeril Lagasse, 2001
Bon Appetît !