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Caldo Verde From Lhj

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Soups/stews Stews


  • 2 tb Olive oil
  • 2 c Chopped onions
  • 2 ts Minced garlic
  • 3 1/2 c Chicken stock; or 2 cans ckicken broth
  • Water
  • 3 lb Potatoes; peeled and thinly sliced
  • 1 lb Kale; large stems removed, shredded
  • 4 oz Linguica; chorizo, or kielbasa sausage, pierced with a fork
  • 1 ts Salt
  • 1/4 ts Freshly ground pepper


1. Heat oil over medium heat in a large Dutch oven. Add onions and garlic; cover and cook, stirring occasionally, until softened, about 5 minutes. Add chicken broth, 4 cups water and potatoes; cover and bring to a boil. Reduce heat and simmer until potatoes are tender, 20 minutes. Add kale and simmer, uncovered, 10 minutes.
2. Meanwhile, cook sausage with 2 cups boiling water in small saucepan 5 minutes. Drain and cool slightly. Remove sausage from casings and chop.
3. Transfer 2 cups potato mixture to food processor and puree until smooth. Return puree to remaining soup; add sausage, salt and pepper. Simmer 5 minutes.
Prep Time: 20 minutes Cooking Time: 45 minutes Degree of Difficulty: Easy Low-calorie
(C) Copyright 1997, Meredith Corporation, All Rights Reserved
Busted by Barb, Possum Kingdom Lake
NOTES : Thursday, December 04, 1997 10:55 AM This classic "green soup" from Portugal features fresh kale, potatoes, and a spicy linguica sausage. Chorizo or kielbasa sausage make fine substitutes.
Recipe by: LHJ ONLINE
Posted to MC-Recipe Digest V1 #977 by "" <> on Jan 1, 1998