Caldo Verde

Winter bedeutet ja Aufläufe und Eintöpfe. Bei uns gab es vor kurzem diese leckere Caldo Verde.
Ich hatte nur festkochende Kartoffeln. Mit mehligen Kartoffeln wäre die Suppe sicher noch sämiger gewesen.
Anstatt Kohl habe ich TK-Blattspinat verwendet.

========== REZKONV-Rezept – RezkonvSuite v1.4
Titel: Caldo Verde
Kategorien: Eintopf, Fleisch, Gemuese, Portugal
Menge: 4 Portionen


1 1/2 Ltr.   Water
450 Gramm   Russet potatoes, peeled
180 Gramm   Chorizo sausage, casings discarded, cut into 1/2-inch chunks
4     Garlic cloves, minced
1     bunch lacinato or other dark green kale
1-2 teaspoon   Smoked paprika, optional
1 cup   Cooked garbanzos, optional
      Sea salt and pepper
      Olive oil for drizzling


  The sage table
  Erfasst *RK* 15.12.2009 von
  Ralph Knauth


This is a classic and simple Portuguese soup made with chorizo, potatoes, and thin strips of grassy green kale. It’s supereasy to prepare, suprisingly full-flavored for so few ingredients, and light, wintery and rich at the same time too. You can also add in some cooked garbanzos if you like.

Bring the water to a boil, add the potatoes and garlic. Simmer for about 30 minutes.

Cook the sausage in a heavy pan until cooked through, then drain on paper towels.

Remove any very thick stems from the kale, then stack the leaves together, roll them up lengthwise, and cut the rolls into very fine shreds. Reserve.

Use a potato masher to mash the potatoes right in the pot so they are in little chunks. Add the sliced kale into the pot, plus the sausage and the paprike and the garbanzos if you like. Turn the heat up, and cook for five minutes until the kale is tender.

Taste for seasoning, adding salt, fresh-ground pepper, and a little more smoked paprika if you like. Serve the soup drizzled with good olive oil.

Ralph. Halb Linguica, halb mex. Schweine Chorizo genommen. Ganz einfach und lecker. Dazu nur ein Stueck knuspriges Brot.


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