Caldo verde – a Portuguese soup classically featuring kale, potatoes and chorizo swimming in a nourishing, mineral-rich stock – is a remarkable dish. Richly flavored and deeply satisfying in a way only traditional peasant foods can manage, caldo verde is simple to prepare and a truly delightful addition to the supper table. Like all dishes – particularly soups and stews – that have found there way into the repertoire of much-loved family cooks, caldo verde is versatile: some versions include white beans, others omit carrots, some include linguiça sausauge while others yet omit meat entirely.
My version of caldo verde is generously seasoned, first by dried chili peppers and then by smoked Spanish paprika – a spice with a deep and beautiful smoky and spicy scent. The addition of this spices turns the broth a brilliant, dark red which contrasts dramatically with the deep green kale and the pale, creamy flesh of fingerling potatoes. Find the smallest fingerling potatoes you can for this dish, for when prepared whole instead of chopped they add visual interest to the soup bowl making for a lovely, albeit rustic, presentation at the supper table.(…)
Click here to read the rest of A Recipe: Kale & Potato Soup with Chorizo (583 words)
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Post tags: brazilian cuisine, caldo, caldo verde, chili peppers, chorizo, cuisine, easy recipe, food and drink, kale, meat, portuguese cuisine, portuguese soup, potato, potato soups, sausage, smoked paprika, soup, soups, stew, verde