Caldo Verde Variation Tarifi

Malzemeler

• 1/4 cup olive oil, divided, or as needed, 1 onion, diced, 3 cloves garlic, minced, 6 White Rose potatoes, thinly sliced, 1 quart chicken stock, 1 quart water, 1 teaspoon chicken soup base, 4 (4 ounce) links fresh linguica sausage, ground black pepper to taste, 1 pound kale, leaves removed from stems and cut into thin ribbons

Hazırlanışı

1. * Heat 3 tablespoons olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until the onion is softened, about 3 minutes. Add potatoes continue to cook, stirring continually, until the potatoes are hot, about 3 minutes more. * Pour chicken stock and water into the saucepan add chicken soup base. Bring the soup to a boil, reduce heat to medium, and cook at a gentle boil until the potatoes are mushy, about 20 minutes. * Heat a skillet over medium heat. Cook linguica in hot skillet, turning regularly, until no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Drain linguica on a plate lined with paper towels and slice. * Pour soup into a blender no more than half full. Cover and hold lid down pulse a few times before leaving on to blend. Puree in batches until smooth and return to saucepan. * Stir sliced linguica and black pepper into the soup and return to medium heat. Place a cover on the soup and cook at a simmer for 5 minutes. * Stir kale into the soup simmer until kale is tender and jade green, about 5 minutes more. Stir remaining 1tablespoon olive oil into the soup just before serving.

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