Sopa Verde Recipes

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CALDO VERDE (PORTUGUESE GREEN SOUP)



Caldo Verde (Portuguese Green Soup) image

This soup is a Portuguese favorite of mine. It is a creamy soup with the wonderful use of kale, giving it the green soup look. Enjoy it with a thick slice from your favorite loaf of bread!

Provided by SANDRA5

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 9

4 tablespoons olive oil, divided
1 onion, minced
1 clove garlic, minced
6 potatoes, peeled and thinly sliced
2 quarts cold water
6 ounces linguica sausage, thinly sliced
2 ½ teaspoons salt
ground black pepper to taste
1 pound kale, rinsed and julienned

Steps:

  • In a large saucepan over medium heat, cook onion and garlic in 3 tablespoons olive oil for 3 minutes. Stir in potatoes 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.
  • Meanwhile, in a large skillet over medium-low heat, cook sausage until it has released most of its fat, 10 minutes. Drain.
  • Mash potatoes or puree the potato mixture with a blender or food processor. Stir the sausage, salt and pepper into the soup 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 jade green. Stir in the remaining tablespoon of olive oil and serve at once.

Nutrition Facts : Calories 401.8 calories, Carbohydrate 45.2 g, Cholesterol 24.6 mg, Fat 20.2 g, Fiber 5.2 g, Protein 11.7 g, SaturatedFat 5.4 g, Sodium 1352 mg, Sugar 3.4 g

CALDO VERDE (PORTUGUESE SAUSAGE KALE SOUP)



Caldo Verde (Portuguese Sausage Kale Soup) image

This soup is so hearty and comforting, you'll almost forget how good it is for you. And it's perfect for cold weather with the spicy sausage, kale, potatoes, and plenty of chicken broth.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 9

12 ounces linguica sausage, sliced
1 tablespoon olive oil
1 onion, finely diced
1 pinch salt
3 pounds russet potatoes, peeled and sliced 1/8 to 1/4 inch thick
2 teaspoons salt, plus more as needed
2 quarts chicken broth or water
2 pounds kale - trimmed, chopped, rinsed, drained
1 pinch cayenne pepper

Steps:

  • Slice sausage into 1/4-inch rounds. Heat oil in a pot over medium-high heat. Add sausage and saute until sausage begins to turn brown and renders some fat, 3 to 5 minutes. Transfer with a slotted spoon to a dish. Reduce heat to medium-low; add onions and pinch of salt salt. Stir and cook until softened, 4 to 5 minutes.
  • Transfer potatoes to pot. Sprinkle in 2 teaspoons salt. Pour in chicken broth. Increase heat to high and bring to a simmer. Reduce heat to medium-low; simmer until potatoes are tender, 8 to 10 minutes.
  • When potatoes are tender, carefully mash them in the broth with a potato masher until broken up or completely mashed. Add kale, a handful at a time. Transfer browned sausage to soup. Bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer until greens are tender, about 45 minutes.

Nutrition Facts : Calories 564.8 calories, Carbohydrate 62.1 g, Cholesterol 55.9 mg, Fat 25.6 g, Fiber 6.6 g, Protein 25.1 g, SaturatedFat 8.6 g, Sodium 2850.6 mg, Sugar 4.3 g

CALDO VERDE



Caldo Verde image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 9

1 pound kale, Swiss chard, collards or turnip greens, washed, spun dry, thick stems pulled off
6 ounces Portuguese ChouriHo sausage, sliced 1/2-inch thick (or substitute Spanish Chorizo)
2 tablespoons olive oil
1 large sweet onion, minced
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 large garlic cloves, minced or pureed
4 large baking potatoes, peeled and sliced thin
2 quarts cold water

Steps:

  • Take whatever greens you are using and stack several leaves on top of each other. Starting at the wide side, roll the stack up into a tight cylinder. Slice across the cylinder with a very sharp knife to make thin, hairlike shreds. Repeat with remaining leaves. Set aside shredded greens.
  • Heat 1 tablespoon olive oil in a large kettle over medium high heat. Add sausage slices and fry until lightly colored and fat is rendered, about 10 minutes. Remove from pot with slotted spoon and reserve. Add remaining tablespoon oil to pot, then add onions and salt and pepper. Stir well, then cook, stirring occasionally, until onions are softened, 5 minutes. Add the garlic, stir, and cook one minute until its aroma is released. Add the potatoes, turn the heat to medium high, and saute 3 to 5 minutes until onions and potatoes begin to color. Add the water, cover, and simmer over low heat until potatoes can be mashed easily against side of pot with a wooden spoon, about 25 minutes. When potatoes are soft, turn off the heat and use a potato masher to thoroughly crush and blend. Add the sausage, turn the heat on to medium, and simmer 5 minutes to bring the flavors together. Stir in the greens and cook 5 minutes until bright green and tender. Taste, adjust seasoning, and serve.
  • This soup, literally Green Soup, could be called the national dish of Portugal. It is traditionally made with a type of flat green cabbage called couve gallego.
  • The method of slicing leaves like this is called a chiffonade in the French lexicon. Important to get them thin enough that they will cook quickly.

SOPA VERDE



Sopa Verde image

This is a delicious kale and chicken soup with plenty of garlic, white wine and that light, distinctive Portuguese flavor of cloves. In Portugal, "caldo" is generally a lighter soup, and "sopa" is a soup with more vegetables and meat, and is often thickened slightly by using potato cooking water, as this one is.

Provided by EdsGirlAngie

Categories     Chicken

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 15

8 cups water
3/4 lb boneless skinless chicken breast
1 small onion
4 whole cloves
1 lb red potatoes, peeled
1/2 lb kale, trimmed of center stalk, and shredded
1 cup onion, chopped
4 garlic cloves, minced
1 1/2 tablespoons olive oil
1/2 cup dry white wine (vinho seco)
1/2 teaspoon ground coriander
1 teaspoon paprika
1/4 teaspoon cayenne pepper
3/4 teaspoon salt (or more to taste)
3 tablespoons fresh lemon juice

Steps:

  • In a large soup pot, bring to a boil the 8 cups of water, the chicken breast, onion, and cloves; skim off any foam.
  • After 10 minutes, add the potatoes and simmer for another 25 minutes.
  • Reserve the broth.
  • Discard the onion and cloves.
  • Transfer the potatoes and chicken to a plate to cool; when cool enough to handle, cube the potatoes and shred the chicken.
  • In a small saucepan, saute the 1 cup chopped onion and the garlic in the olive oil until tender but not browned.
  • Transfer this into the reserved chicken broth, along with the kale, white wine, coriander, paprika, and cayenne pepper.
  • Add the chicken (still reserving the potatoes) and salt and bring to a boil.
  • Reduce heat and simmer, covered, for about 1-1/2 hours.
  • Add reserved potatoes and simmer another 1/2 hour, uncovered.
  • Correct seasoning if you wish, and just before serving, stir in the fresh lemon juice.

Nutrition Facts : Calories 153.4, Fat 3.4, SaturatedFat 0.6, Cholesterol 24.7, Sodium 268.1, Carbohydrate 16.4, Fiber 2.1, Sugar 2.1, Protein 12.3

CALDO VERDE



Caldo Verde image

Provided by Food Network

Yield 8 servings

Number Of Ingredients 14

2 tablespoons olive oil
2 pounds chorizo sausage, sliced into 1/2-inch slices
1 cup julienned onions
2 tablespoons chopped garlic
1/4 cup finely chopped parsley
3 cups white potatoes, peeled and 1/4-inch dice
1/4 pound split peas
3 quarts chicken stock
4 cups kale, rinsed, stemmed, and torn into pieces
3 bay leaves
2 sprigs of fresh thyme
Salt and pepper
Crushed red pepper
6 tablespoons chiffonade fresh mint

Steps:

  • In a large pot, heat the olive oil. When the oil is hot, add the chorizo and onions. Season with salt and pepper. Saute for 2 minutes. Add the garlic, parsley, and potatoes. Cook for 2 minutes. Add the peas, stock and kale and bring to a boil. Season with salt and pepper. Stir in the bay leaves, thyme and crushed red pepper. Reduce to a simmer and cook until the potatoes are fork tender, about 30 minutes. Remove from the heat and skim off any fat that has risen to the surface. Serve the soup in large bowl and garnish with the mint.

CALDO VERDE (PORTUGUESE CABBAGE SOUP)



Caldo Verde (Portuguese Cabbage Soup) image

This is from the cookbook "Twelve Months of Monastery Soups." I have reduced the oil from 1/2 cup to 1/4 cup to make it a little more healthy.

Provided by eillena

Categories     Low Protein

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 7

1/4 cup olive oil
3 onions, chopped
6 potatoes, peeled and cubed
1 small cabbage, chopped
8 cups chicken stock
1 cup white wine
salt and pepper

Steps:

  • Pour the oil into soup pot and saute onions for five minutes.
  • Add the potatoes, cabbage, chicken stock, wine, salt and pepper. Bring to a boil and reduce the heat and cover the pot. Simmer for an hour. Turn off the heat and let soup rest for 10 minutes.
  • Serve hot.

Nutrition Facts : Calories 443, Fat 13.2, SaturatedFat 2.4, Cholesterol 9.6, Sodium 495.6, Carbohydrate 61.7, Fiber 8.2, Sugar 13.7, Protein 14.6

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