Caldo Verde Á Minhota
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 tablespoon olive oil
- 2 small onions
- 1 clove garlic
- salt
- 600 g potato (s)
- 400 g kale (portu. Couve alea), alternatively kale, spinach, cauliflower leaves, lettuce or chard
- pepper
- 200 g sausae (chouriço de carne) or smoked spicy paprika sausae
Print Recipe
Pin Recipe Instructions
- Heat 2 tablespoons of olive oil in a large saucepan. Mix the finely chopped onions and the finely chopped garlic with a little salt and fry until translucent. Add the peeled, thinly sliced potatoes, fry briefly, pour in enough water to cover everything well and cook the potato slices over a moderate heat until soft. Remove the pot from the heat, puree the potatoes and return the porridge to the cooking water.
- Add the cabbage or vegetable leaves cut into thin strips, salt and pepper, bring to a boil and cook over high heat until the cabbage is tender. Bring the sausage to a boil in a pan with plenty of water, simmer for 12-15 minutes, remove and cut into slices.
- Mix 2 tablespoons of olive oil into the soup, insert the sausage slices and heat for 2-3 minutes.
- Pour the finished soup into clay bowls and bring it to the table with fresh bread, corn bread goes best, of course.
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