Hearty Soup for Winter Doldrums
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Collapse ▲Winter officially comes to an end on Sunday, March 20th. Why not make the best of what remains with a hot bowl of soup?
I’m talking about homemade, not canned soup. While not quite as easy as opening a can, homemade is simple to make. It’s a versatile one-dish meal, where you can throw in whatever needs to be eaten from the fridge. Remember the Stone Soup story?
Since soup freezes well, I like to cook a big pot and freeze half for a busy day. Or leave in the fridge and eat later in the week.
This great tasting soup, served with bread or crackers, has everything you need for a complete immune-boosting meal.
Caldo Verde (Portugal style soup with potatoes, greens and sausage)
Serves 6 to 8
¼ cup olive oil
12 ounces Spanish-style chorizo sausage, cut into ½ inch pieces (use chicken if you want it leaner)
1 onion, chopped fine
1 tablespoon garlic, minced
Salt and pepper to taste
¼ teaspoon red pepper flakes (optional, if you like a little heat)
2 pounds Yukon Gold potatoes, peeled and cut into ½” inch pieces
4 cups low sodium chicken broth
4 cups water
1 pound collard (or other cooking) greens, stemmed and cut into 1/2” pieces
1 tablespoon white wine vinegar
- Heat 1 tablespoon olive oil in a soup pot over medium heat until shimmering. Add sausage and cook several minutes until lightly browned, stirring occasionally. Set sausage aside.
- Add onion, garlic, 1 teaspoon pepper and pepper flakes. Stir frequently until onion is transparent.
- Add broth and water, stirring to combine flavors. Pour half of the broth into a pot large enough to simmer the greens. Increase heat to high to bring to a boil. Add the potatoes to one pot and the greens in another. Reduce to a simmer and cook potatoes and greens until tender, 8 – 10 minutes.
- Take out 2 cups of the potato soup and place in a blender. Add 3 tablespoons olive oil and blend until it is smooth.
- Add the greens to the potato pot. Add chorizo and simmer for a couple of minutes.
- Remove from heat and stir in the pureed mixture and tablespoon of white wine vinegar. Taste to see if you need to add more salt or pepper.