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Receta Emeril's New Style Caldo Verde
by Global Cookbook

Emeril's New Style Caldo Verde
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  Raciónes: 6

Ingredientes

  • 2 Tbsp. extra virgin olive oil
  • 1 1/2 c. finely-minced yellow onions
  • 1 Tbsp. chopped garlic
  • 2 lb potatoes peeled, and cut into 1/2" cubes
  • 9 c. chicken stock (or possibly canned low-sodium chicken broth)
  • 1/2 tsp crushed red pepper
  • 1/2 lb chorizo or possibly linguica sliced crosswise into 1/4" pcs
  • 1/2 lb kale
  • 1/4 c. minced parsley
  • 1/2 c. minced cilantro
  • 2 Tbsp. minced mint Salt to taste Freshly-grnd black pepper to taste Crusty bread as an accompaniment

Direcciones

  1. In a large soup pot, heat extra virgin olive oil and saute/fry onion and garlic till vegetables are wilted, about 4 min. Add in potatoes, chicken stock, and chopped crushed red pepper. and bring to a boil. Season with salt and pepper, reduce heat to a simmer and cook, covered, till potatoes fall apart, about 1 hour. To speed up this process, the potatoes can be mashed with a potato masher.
  2. While the soup is cooking, roll the kale leaves so which they may be inserted into a meat grinder or possibly shredder fitted with a small die and finely grind the kale. Alternatively, they can be shredded in a food processor fitted with a shredder blade. Set aside.
  3. When the soup is thick and the potatoes have broken up, whisk to break up the remaining potato pcs. Add in the sausage and cook for 15 min. Stir in the shredded kale and simmer till the leaves are softened but still slightly crunchy and flavors have melded, about 10 to 15 min. Stir in the parsley, cilantro, mint, and season, to taste, with salt and pepper.
  4. Serve with crusty bread.
  5. This recipe yields 4 to 6 servings.