Caldo Verde From Lhj
Try this Caldo Verde From Lhj recipe, or contribute your own. "Stews" and "Soups" are two of the tags cooks chose for Caldo Verde From Lhj."Good stuff. I used collard greens and an uncased chorizo, which I just fried and tossed into the mix. UPDATE: Mexican chorizo and Spanish chorizo are not the same sausage. So I chalked that up to learning something, and made the dish again. It turned out more green (as implied by the name) the second time around, and still very good." - dakotarussell
Yield: 7 Ready in 1 hours
favorite of 13 people 9 people want to try
Caldo Verde From Lhj Preparation
1. Heat oil over medium heat in a large Dutch oven. Add onions and garlic; cover and cook, stirring occasionally, until softened, about 5 minutes. Add chicken broth, 4 cups water and potatoes; cover and bring to a boil. Reduce heat and simmer until potatoes are tender, 20 minutes. Add kale and simmer, uncovered, 10 minutes. 2. Meanwhile, cook sausage with 2 cups boiling water in small saucepan 5 minutes. Drain and cool slightly. Remove sausage from casings and chop. 3. Transfer 2 cups potato mixture to food processor and puree until smooth. Return puree to remaining soup; add sausage, salt and pepper. Simmer 5 minutes. Prep Time: 20 minutes Cooking Time: 45 minutes Degree of Difficulty: Easy Low-calorie (C) Copyright 1997, Meredith Corporation, All Rights Reserved Busted by Barb, Possum Kingdom Lake NOTES : Thursday, December 04, 1997 10:55 AM This classic "green soup" from Portugal features fresh kale, potatoes, and a spicy linguica sausage. Chorizo or kielbasa sausage make fine substitutes. Recipe by: LHJ ONLINE http://www.lhj.com Posted to MC-Recipe Digest V1 #977 by "firstname.lastname@example.org"
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