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californiasmokin
12-30-2008, 03:09 PM
I don't remember seeing any one do any Linguica sausage.I did some on the drum with my Pork Butt.Used some for Omelets and some for this soup.I adapted this recipe from the book"The Food of Portugal" by Jean Anderson

Makes 6 to 8 servings

1 large yellow onion,peeled and minced fine

1 large garlic clove,peeled and minced

4 tablespoons olive oil

6 potatoes,peeled and sliced thin

1 to 2 sticks linguica.I use 2 in mine

2 large 45oz cans chicken broth

1/4 teaspoon ground black pepper

1 pound collards sliced thin.Trim off large stems and roll several leaves together tightly and slice .

Saute the onion and garlic in 3 tablespoons olive oil for 2 to 3 min over moderate heat until they turn glassy.don't brown them.
Add the potatoes and saute until they turn color(3 min or so)
Add the broth and cover.Boil gently for 20 to 25 min until the potatoes are mushy.
I smoked the sausage but you can fry it for 10 to 12 min if you like.

Mash the potatoes up to desired consistency.Add the sausage and pepper,cover and simmer for 5 min.

Add the collards and last tablespoon of olive oil.Taste soup for salt and pepper.Serve with French bread

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The wife did most of this while I went grocery shopping.
Thanks for looking!

Jake
12-30-2008, 03:12 PM
looks good my friend, the mrs work the drum while you were gone too??

californiasmokin
12-30-2008, 03:18 PM
looks good my friend, the mrs work the drum while you were gone too??

No it will hold temp for that long.She has started it and hung the meat(I used to use hooks hung across rebar)When we were having people over and I couldn't make it home in time from work.

Jake
12-30-2008, 03:21 PM
No it will hold temp for that long.She has started it and hung the meat(I used to use hooks hung across rebar)When we were having people over and I couldn't make it home in time from work.
just checking :msn-wink: