Hello guys, Welcome to Africa's Largest Video Search Engine, and you are watching How to Make Caldo Verde (Portuguese Kale and Potato Soup). and this video is uploaded by J. Kenji López-Alt at 2017-01-05T12:58:03-08:00. We are just promoting this video only for entertainment and educational purpose only. I hop you like our Video Search Engine. [bgD7k9s4vMY]
| Name | How to Make Caldo Verde (Portuguese Kale and Potato Soup) |
| Video Uploader | Video From J. Kenji López-Alt |
| Upload Date | This Video Uploaded At 05-01-2017 20:58:03 |
| Video Discription | More details here: http://www.seriouseats.com/2017/01/how-to-make-caldo-verde-portuguese-kale-potato-soup.html Caldo verde, a potato and kale soup from northern Portugal, is one of those dishes that seem custom-made for lazy rainy days, when you want something hearty and comforting but don't feel like putting in a ton of effort. It's made with a few cheap and simple ingredients, it takes all of maybe 10 minutes of prep work, and it's ready to eat just half an hour later. Oh, and it's all made in a single pot, too. And did I mention delicious? It's delicious. NOTES: You can make this soup vegetarian by using vegetable stock in place of chicken stock and omitting the sausage. INGREDIENTS: 2 tablespoons (30g) unsalted butter 1 medium yellow onion or large leek, finely diced (about 8 ounces; 225g) 3 medium cloves garlic, minced (about 1 tablespoon; 15g) Kosher salt and freshly ground black pepper About 6 tablespoons (90ml) extra-virgin olive oil 1 large russet potato, peeled, quartered, and cut into 1/4-inch slices (about 1/2 pound; 225g) 2 medium Yukon Gold potatoes, peeled, quartered, and cut into 1/4-inch slices (about 1/2 pound; 225g) 6 cups (1.4L) homemade or store-bought low-sodium chicken stock (see note above) 1 bunch curly or lacinato kale, tough stems removed, leaves roughly chopped (about 3/4 pound; 340g) 12 ounces (340g) cooked linguiça or other garlicky pork sausage, cut into 1/4- to 1/2-inch slices (see note above) Minced fresh chives, for garnish (optional) DIRECTIONS: 1. Heat butter in a large Dutch oven or saucepan over medium heat until melted. Add onion (or leek) and garlic, season with salt and pepper, and cook, stirring frequently, until softened but not browned, about 5 minutes, adding olive oil as necessary to keep the mixture loose and moist. 2. Add potatoes and stock and bring to a simmer, stirring occasionally. Add kale and continue to cook until russet potato slices have completely broken down (you can press them with a spoon or potato masher for an even thicker texture), the Yukon Golds are tender, the greens have softened, and the soup has thickened to a creamy consistency, 25 to 30 minutes. Stir in sausage. Season soup to taste with salt and pepper and serve garnished with chives, if desired. [bgD7k9s4vMY] |
| Category | Howto & Style |
| Tags | soup | food | cooking | how to | caldo verde | portuguese | portgueuse food | the food lab | serious eats |
