Traditional Caldo Verde Soup
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- čas přidán 10. 11. 2021
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Just Cook With Michael Website: justcookwithmichael.com/
KITCHEN ITEMS:
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10- 16 oz collard greens
1 pound chourico or linquica sausage
3 TBSP extra virgin olive oil
1 yellow onion
3 cloves garlic
6 medium russet potatoes
3 quarts water
1 TBSP salt
1/2 tsp chicken bullion
1/4 tsp white pepper
1. Slice the chourico in 1/4 rounds and sautee i a large pot (about a 6-8 quart pot)over medium heat cook the sausage for 3 to 5 minutes.
2. Remove the sausage from the pot and reserve for later..
3. Add 3 tablespoons of extra-virgin olive oil to the pot and sauté the diced onions. Cook the onion for about 5-10 minutes and then add the garlic and cook for 2 minutes more.
4. Peel and dice the potatoes. Then add to the pot with the onions and garlic; add 3 quarts of water and bring to a boil. Bring the water to a simmer. Cook until the potatoes are almost tender, about 25 minutes.
5. Purée it using an immersion blender, bar blender or food processor.
6. Add the salt, chicken bullion, and white pepper (up to this point the soup can be made 2 to 3 days ahead of time hey half hour before service bring the soup up to a simmer and add the collard greens)
7. Wash the collard greens, then remove the top spine from the middle of the collard greens. Next roll up the collard greens and slice them as thin as possible. Add collard greens to the soup, and simmer until tender, 5 to 10 minutes.
Ladle the caldo verde into bowls and garnish with a few slices of chouriço.
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As a Portuguese, I'm so pleased by those delicious recipes and I can't wait to try them all. Thank you!
I wish I could find a "bifana" recipe too. But overall, I can't thank you enough for these amazing videos.
Thank you! I also have a Bifana recipe: czcams.com/video/Hg2-w7WuqYI/video.html
Love Caldo verde soup. Thank you for sharing the recipe.
That soup looks amazing 😍
Great video of Northern Portugal and what a simple but so tasty soup! Thank you!
Just made this soup. It’s was fabulous.
That’s awesome. So glad you tried the recipe🍻
Wow this looks so good! Mashing or pureeing the potatoes is what I've missed doing with mine.
Thank you!
My mom would make it with oxtail and pig knuckle and chorisa which made it very rich and she would blend in the red beans along with the potatoes which gave it a much better and bolder flavor. The red beans blended into the broth just takes it to another level Of richness. All the layered flavors are just perfect in this soup.
Some use kale, but collards have a more delicate taste if you boil them first to remove any bitterness. I like the bitterness.
One of my favorites.
Thank you for sharing.
My mother was from sum Miguel my father was from graciosa. I was born is usa.
Viva Portugal. Lol
Thank you, I just started making a video on Queijadas da Graciosa. 🍻
@@JustCookwithMichael
Looking forward to it.
🍻
Way better then the first one you did 👍🏼
Thank you, after going to Portugal last year and trying it many times, I knew I had to do a new video ! 🍻
I add 1-1/2 cups ORZO pasta and 1 cup cannellini beans canned liquid and all plus diced carrots Which makes for a heartier soup.
That soup sounds delicious but it’s a totally different soup.
And you'd probably have to add an extra couple cups of chicken stock for the added ingredients
Sorry but this soup never has added chicken stock.
No chicken broth or it's not authentic.