RECIPE OF THE WEEK
Caldo Verde - A Traditional Hearty Portugese Soup
* 1 tablespoon extra virgin olive oil
* 5 ounces Spanish chorizo, sliced 1/8-inch thick
* 5 ounces linguica, sliced 1/8-inch thick
* 1 large onion, diced
* 4 cloves garlic, minced
* 1 1/2 pounds potatoes, peeled, quartered and sliced
into 1/4-inch pieces
* Kosher salt and ground black pepper, to taste
* 5 cups chicken broth
* 1 1/2 bunches kale, hard stems removed and leaves
cut crosswise into 1/2-inch slices
1. In a heavy-bottomed stock pot, warm the olive oil
over medium heat. Add half of each sausage to the pot,
and spread into a single layer. Cook each side for about
3-4 minutes, until browned and caramelized. Using a
slotted spoon, remove sausage and set aside in a bowl.
2. Lower heat to medium-low, and add onion and garlic
to the oil. It will color the onions reddish from the
sausage oil, and that's OK. Saute until onions and garlic
have softened, about 5-6 minutes.
Stir in the potatoes, season with a little bit of salt and
pepper, and cover with the 5 cups chicken broth. Bring to
a boil, then simmer for about 15-20 minutes.
3. Smash the potatoes until the soup has thickened but
some chunks of potato remain. Stir in the kale, cooked
sausage and remaining sausage slices, and simmer for
another 10 minutes, until the greens have wilted. Season
to taste with salt and pepper, and serve.
Serve with: Salsus Vinho Verde, Portugal ($9.99)
Young, vibrant and lively. Citrus and minerals with crisp
acidity and a clean refreshing finish. The bright acidity
and slight fizz work nicely with the spicy chorizo.
RECIPE OF THE WEEK
Caldo Verde - A Traditional Hearty Portugese Soup
* 1 tablespoon extra virgin olive oil
* 5 ounces Spanish chorizo, sliced 1/8-inch thick
* 5 ounces linguica, sliced 1/8-inch thick
* 1 large onion, diced
* 4 cloves garlic, minced
* 1 1/2 pounds potatoes, peeled, quartered and sliced
into 1/4-inch pieces
* Kosher salt and ground black pepper, to taste
* 5 cups chicken broth
* 1 1/2 bunches kale, hard stems removed and leaves
cut crosswise into 1/2-inch slices
1. In a heavy-bottomed stock pot, warm the olive oil
over medium heat. Add half of each sausage to the pot,
and spread into a single layer. Cook each side for about
3-4 minutes, until browned and caramelized. Using a
slotted spoon, remove sausage and set aside in a bowl.
2. Lower heat to medium-low, and add onion and garlic
to the oil. It will color the onions reddish from the
sausage oil, and that's OK. Saute until onions and garlic
have softened, about 5-6 minutes.
Stir in the potatoes, season with a little bit of salt and
pepper, and cover with the 5 cups chicken broth. Bring to
a boil, then simmer for about 15-20 minutes.
3. Smash the potatoes until the soup has thickened but
some chunks of potato remain. Stir in the kale, cooked
sausage and remaining sausage slices, and simmer for
another 10 minutes, until the greens have wilted. Season
to taste with salt and pepper, and serve.
Serve with: Salsus Vinho Verde, Portugal ($9.99)
Young, vibrant and lively. Citrus and minerals with crisp
acidity and a clean refreshing finish. The bright acidity
and slight fizz work nicely with the spicy chorizo.