{"id":1077,"date":"2019-09-13T06:46:18","date_gmt":"2019-09-13T10:46:18","guid":{"rendered":"http:\/\/recettes.carlrobitaille.org\/?p=1077"},"modified":"2020-01-21T06:14:43","modified_gmt":"2020-01-21T11:14:43","slug":"soupe-caldo-verde","status":"publish","type":"post","link":"https:\/\/recettes.carlrobitaille.org\/?p=1077","title":{"rendered":"Soupe Caldo verde"},"content":{"rendered":"\n

Source :<\/strong>https:\/\/www.allrecipes.com\/recipe\/261790\/caldo-verde-portuguese-sausage-kale-soup<\/a><\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n\n
  • 12 ounces linguica sausage, sliced<\/li>
  • 1 tablespoon olive oil<\/li>
  • 1 onion, finely diced<\/li>
  • 1 pinch salt<\/li>
  • 3 pounds russet potatoes, peeled and sliced 1\/8 to 1\/4 inch thick<\/li>
  • 2 teaspoons salt, plus more as needed<\/li>
  • 2 quarts chicken broth or water<\/li>
  • 2 pounds kale – trimmed, chopped, rinsed, drained<\/li>
  • 1 pinch cayenne pepper (optional)<\/li><\/ul>\n\n\n\n

    Directions<\/strong><\/p>\n\n\n\n

    1. Slice sausage into 1\/4-inch rounds. Heat oil in a pot over medium-high heat. Add sausage and saute until sausage begins to turn brown and renders some fat, 3 to 5 minutes. Transfer with a slotted spoon to a dish. <\/li>
    2. Reduce heat to medium-low; add onions and pinch of salt salt. Stir and cook until softened, 4 to 5 minutes.<\/li>
    3. Transfer potatoes to pot. Sprinkle in 2 teaspoons salt. <\/li>
    4. Pour in chicken broth. Increase heat to high and bring to a simmer. Reduce heat to medium-low; simmer until potatoes are tender, 8 to 10 minutes.<\/li>
    5. When potatoes are tender, carefully mash them in the broth with a potato masher until broken up or completely mashed. <\/li>
    6. Add kale, a handful at a time. <\/li>
    7. Transfer browned sausage to soup. Bring to a simmer over medium-high heat.<\/li>
    8. Reduce heat to medium-low and simmer until greens are tender, about 45 minutes.<\/li><\/ol>\n\n\n\n
      \n