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| Caldo Verde Variation |
"Quick and easy, that is a totally hearty winter soup, but it is just as desirable in summer season, too. One of my new preferred soups."
Ingredients :
- 1/4 cup olive oil, divided, or as wished
- 1 onion, diced
- 3 cloves garlic, minced
- 6 White Rose potatoes, thinly sliced
- 1 quart bird stock
- 1 quart water
- 1 teaspoon chook soup base
- 4 (4 ounce) hyperlinks fresh linguica sausage
- floor black pepper to taste
- 1 pound kale, leaves eliminated from stems and cut into skinny ribbons
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 1H |
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- Heat 3 tablespoons olive oil in a large saucepan over medium warmth. Cook and stir onion and garlic in warm oil till the onion is softened, about three mins. Add potatoes; hold to cook dinner, stirring constantly, until the potatoes are warm, about three minutes extra.
- Pour bird inventory and water into the saucepan; upload chicken soup base. Bring the soup to a boil, reduce warmness to medium, and prepare dinner at a gentle boil till the potatoes are smooth, about 20 minutes.
- Heat a skillet over medium warmth. Cook linguica in warm skillet, turning often, until now not crimson in the center, approximately 10 mins. An on the spot-examine thermometer inserted into the center ought to examine a hundred and sixty degrees F (70 degrees C). Drain linguica on a plate coated with paper towels and slice.
- Pour soup into a blender no extra than 1/2 complete. Cover and preserve lid down; pulse a few instances earlier than leaving on to mixture. Puree in batches until smooth and return to saucepan.
- Stir sliced linguica and black pepper into the soup and return to medium warmness. Place a cover on the soup and cook at a simmer for five minutes.
- Stir kale into the soup; simmer till kale is tender and jade green, approximately 5 mins extra. Stir closing 1tablespoon olive oil into the soup just earlier than serving.
Notes :
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