Recipe courtesy of David Rosengarten
Total:
50 min
Active:
5 min
Yield:
4 servings.
Level:
None

Ingredients

Directions

Bring the chicken stock to the boil in a large, heavy saucepan. Add the potatoes, chourico and garlic. Simmer gently for 30 minutes or until the potatoes are soft.

Remove the chourico and when it's cool enough, slice diagonally into very thin slices.

With a potato masher, mash the potatoes right in the soup pot. They will end up in little chunks. Boil for 5 minutes.

While the potatoes are boiling, shred the kale. Gather some leaves together, roll them the long way, then cut the rolls into fine shreds.

Bring the soup to a furious boil. Add the kale and cook for 5 minutes or until it is just tender. Add the chourico slices and the salpicao and taste the soup for seasoning. Let simmer very gently for 5 minutes before serving in soup bowls. Drizzle each bowl with a little Portuguese olive oil.

IDEAS YOU'LL LOVE

Beef Soup (Caldo de Res)

Recipe courtesy of Marcela Valladolid

Chili Verde

Recipe courtesy of Celeste Lucas|Mike Lucas

Caldo Verde

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Chicken Caldo Verde

Recipe courtesy of Food Network Kitchen

Caldo Verde de Robalo (Green Soup with Sea Bass)

Recipe courtesy of Zarela Martinez

Caldo Gallejo

Recipe courtesy of Norman Van Aken

Arroz Caldo

Recipe courtesy of Food Network Kitchen

Caldo de Res: Spanish Beef Soup

Recipe courtesy of Elex Sanchez

Caldo de Res: Spanish Beef Soup

Recipe courtesy of Elex Sanchez

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Farmhouse Rules

          10:30am | 9:30c

          Farmhouse Rules

          11:30am | 10:30c

          Farmhouse Rules

          12:30pm | 11:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Bakers vs. Fakers

          10pm | 9c

          Cooks vs. Cons

          12am | 11c
          powered by PubExchange

          Get Cooking