Benvindos
Este é o local onde me proponho partilhar consigo a forma como sinto a cozinha. A influência da comida da minha mãe e a paixão pela dieta mediterrânea estão presentes em quase todas as receitas que fui preparando ao longo dos meus Domingos, sempre cheios de sabor.

Welcome
This is the place were i intend to share with you my feelings about food. My mother's lovely cooking and a passion for mediterranean diet give soul to all this recipes i have been cooking. In my kitchen, every Sunday is full of flavor.

Carlos Balona Gomes

09 August 2011

CALDO VERDE
(POTATO, KALE AND CHOURIZO SOUP)

Caldo Verde, among the most traditional recipes of the Portuguese culinary, it’s a soup very simple to prepare and a truly delightful addition to a supper table, a New Year’s Eve or a night at a Portuguese Fado House. Works just like a comforting potion in the middle of a long night.
Originally from Minho, a top North province of Portugal, Caldo Verde is classically made of potatoes, cabbage (kale) and chorizo but some options include turnip, carrot, beans or even meat. The original and authentic cabbage used in this recipe is named “Couve Galega”, referring to the typical cabbage of that northern region.
A very healthy meal, this soup is also an excellent source of folic acid, very important before and during pregnancy.

YOU WILL NEED (serves 4 to 6):
50 ml / 1 ¾ fl oz extra virgin olive oil;
1 yellow onion;
4 garlic cloves;
1 bay leaf;
½ courizo, sliced;
6 big potatoes;
½ white turnip;
300 gr / 10 ½ oz of fresh kale, chopped (in Macau use Kai-Lan, the most similar);
Salt and peeper;
Extra virgin olive oil to drizzle.

METHOD:
In a big pot, heat olive oil, add onion, garlic, bay leaf and sauté until clear;
Add chorizo slices and sauté a few minutes more;
Remove chorizo slices and reserve;
Discard bay leaf;
Add potatoes and turnip, peeled and sliced;
Season with salt and peeper;
Add enough boiling water to cover everything very well and bring it to a boil;
When all vegetables are soft and tender cut the heat and process everything in a blender. Return it to the pot;
Add a little more water if it is too thick and bring to a boil;
Add chopped kale and stir. Cook until soft but don’t over cook;
Drizzle in a few drops of olive oil and garnish with chorizo slices;
Serve with bread slices or Grissini sticks.

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