Caldo Verde (Portuguese Kale Soup)
The secret to this thick green soup is to slice the kale into extremely thin strips.
6 Tbsp (90 mL) extra virgin olive oil
1 large yellow onion, minced
2 cloves garlic, minced
6 peeled potatoes
8 cups (2 L) cold water
2 1/2 tsp (12 mL) salt
1 tsp (5 mL) ground black pepper
8 cups kale (2 L), rinsed, spine removed, and thinly sliced
In large saucepan over medium heat, cook onion and garlic in 3 Tbsp (45 mL) olive oil for 3 to 5 minutes. While they are cooking, slice potatoes in food processor. Stir sliced potatoes into onion and garlic mixture and cook, stirring constantly, 3 minutes more. Pour in water, bring to a boil, and let boil gently for 20 minutes, until potatoes are mushy. Puree using blender or food processor. Season with salt and pepper and return to medium heat. Cover and simmer 5 minutes. Just before serving, stir kale into soup and simmer 5 minutes until kale is tender and bright green. Stir in remaining olive oil and serve immediately.
Serves 4 to 6.
source: "Leafy Winter Vegetables", alive #290, December 2006
Caldo Verde (Portuguese Kale Soup)
Sally Errey, RNCP
Sally Errey, RNCP, is an acclaimed speaker and author on optimum health through nutrition and lifestyle. She is author of Staying Alive! Cookbook for Cancer Free Living (Belissimo Books, 2004).
