| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Portuguese |
|
1 |
Servings |
INGREDIENTS
|
|
Olive oil to coat pan thinly |
| 1 |
lg |
Onion, chopped |
| 1 |
|
Head garlic, peeled and cloves crushed |
| 1 |
lg |
Carrot, chopped |
| 1 |
|
Andouille Sausages, halved or quartered lengthwise and then sliced (or use other smoked sausage) (up to 1-1/2) |
| 1 |
qt |
Chicken broth -or- |
| 1 |
cn |
(28-oz) chicken broth, plus a little water) |
| 1 |
c |
Chopped Italian plum tomatoes, fresh or drained, canned ones |
| 1 |
lg |
Or 2 small bunches kale, spines removed, and coarsely chopped (or use chard, spinach or mixed greens) |
|
|
Pepper and salt to taste |
INSTRUCTIONS
To the person who wanted a recipe for the Portuguese soup (called Caldo
Verde): here are two. On, more simple, that is probably fairly authentic,
and another delicious variation that I have made many times and absolutely
LOVE it! I got it several years ago during a visit to California--and I
think the recipe is credited to the Aidell who began the sausage company,
whose sausages under the Aidell brand name are now marketed, I believe,
throughout the country. However, any Andouille or other garlicy smoked
sausage will do.
Saute onion, garlic, carrot, and 1 cup chopped celery in the olive oil
until onion is transparent. Add sausage and saute for a few minutes. Add
broth and tomato and bring to a boil. Add kale and turn heat very low and
simmer until kale is tender--from 30 to 60 minutes. Season to taste. Serve
with good crusty bread to dunk in the pot liquor, which is delicious. Soup
should be "soupy," not really thick, so you have plenty of liquor.
Serves 6 to 8 hearty portions. Posted to Kitmailbox Digest by "Joanne L.
Schweikj" <SCHWEIKJ@fredonia.edu> on Apr 2, 199
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