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Portuguese Kale Soup (Caldo Verde)
Source: an amalgamation (Entered by Lara Rasmussen Anderson)Portuguese Kale Soup (Caldo Verde), otherwise referred to as Portuguese Penicillin (think, “chicken soup”). Nuff said!
Serves: 4-5
Ingredients
2-3 Tbsp
extra virgin olive oil
1 pkg
Tofurky-brand Kielbasa
1 medium
onion, chopped
2
garlic cloves, minced
1 lb
potatoes, peeled and diced 1"
6 cups
stock/broth
1 lb
Trochuda cabbage leaves, stems removed and leaves liced
2
bay leaves
2 Tbsp
fresh parsley, chopped
2 Tbsp
fresh thyme, chopped
1/2-1 tsp
sea salt, depending on stock saltyness
1 cup
white beans, cooked/canned
Seasoning: tabasco, Sriracha, piri piri, other hot sauce
Step by Step Instructions
- Heat 1 tablespoon oil in a 5-quart heavy pot over medium-high heat until it shimmers, then brown Tofurky Kielbasa, stirring often, 2 to 3 minutes. Transfer with a slotted spoon to a bowl.
- Add onion and garlic to pot with 1/4 teaspoon each of salt and pepper over medium heat, stirring often, until browned, 7 to 8 minutes.
- Add potatoes, stock/broth, and salt and simmer, covered, until potatoes are very tender, 15 to 20 minutes.
- Mash some potatoes into soup to thicken, then add chopped/sliced cabbage/kale and simmer, uncovered, until tender, about 5 minutes.
- Stir in Tofurky kielbasa and beans and cook until just heated through, 1 to 2 minutes. Drizzle with remaining tablespoon oil and season with ground black pepper and hot sauce.
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