A very popular soup in Portugal Caldo Verde is a vegetable broth that starts with green cabbage and a spicy chorizo, traditionally accompanied by some corn bread it is just delicious.
Difficulty: easy
Preparation: 20 minutes
Cooking time: 45 minutes
Ingredients for 4 servings:
1/2 lb green cabbage leaves (you could substitute broccoli leaves if you wanted)
4 medium size potatoes
1 garlic clove
1 onion
8 chorizo slices (skinned)
Salt and pepper to taste
Preparation
Peel and cut potatoes in big chunks
Peel and mince garlic and onion
Place onions, garlic and potatoes in a large pan, and add a quart and a half cold water
Add salt, mix well and bring to boil, reduce heat and let cook slowly about 30 minutes.
After 30 minutes, drain the potatoes but do not discard the broth (you will need it) and mash. Return mashed potatoes to broth, stir and cook on low for about 10 minutes.
During this time, cut cabbage leaves into small strips (julienne). Do this very carefully and ensure you are getting small strips.
The secret to Caldo Verde resides in how fine you can julienne your cabbage.
Add julienned cabbage to the soup and finish adding seasonings to taste. Stir the pot and let it cook on low heat for another 5 minutes.
Presentation
A lot of what we think of foods depend on presentation.
Serve your cabbage soup in bowls, add a drizzling of olive oil and chorizo to each bowl. A little fresh ground pepper on top will be the finishing touch. For adults who enjoy a little wine with meals, serve a vinho verde blanc from Portugal, or a Muscadet.
via Paleohacks Paleo Cookbook Review http://ift.tt/1yd623C
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