Caldo Verde

recipe
Chorizo, cabbage, and kale simmer together for layers of flavor in this hearty, cool-weather soup created by Eugene P. Baumann.

Yield:

Makes about 4 quarts; 10 to 12 main-dish servings

Recipe from

Sunset

Nutritional Information

Calories 326
Caloriesfromfat 41 %
Protein 20 g
Fat 15 g
Satfat 5.5 g
Carbohydrate 27 g
Fiber 3.4 g
Sodium 613 mg
Cholesterol 33 mg

Ingredients

1 pound firm chorizo sausage
1 onion (about 8 oz.), peeled and chopped
1 clove garlic, peeled and minced
10 cup fat-skimmed chicken broth
2 cups fat-skimmed beef broth
3 1/2 pounds thin-skinned potatoes, peeled and diced (1/2 in.)
1 carrot (about 5 oz.), peeled and diced (1/2 in.)
About 1/4 teaspoon salt
About 1/4 teaspoon pepper
3/4 pound kale
5 cups shredded cabbage (about half of a 1-lb. head)

Preparation

1. Cut chorizo into 1/4-inch-thick slices. In a 6- to 8-quart pan over medium-high heat, stir chorizo often until lightly browned, about 10 minutes. With a slotted spoon, transfer to towels to drain. Spoon out and discard all but 1 tablespoon fat in pan.

2. Add onion and garlic to pan and stir often until limp, about 5 minutes. Return chorizo to pan and add chicken and beef broth, potatoes, carrot, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover and bring to a boil over high heat; reduce heat and simmer, uncovered, until potatoes and carrot are tender when pierced, about 15 minutes.

3. Meanwhile, rinse and drain kale. Cut out and discard tough center ribs; chop leaves crosswise into 1/4-inch-wide slices. Add kale and cabbage to soup and stir occasionally until tender to bite, 8 to 10 minutes. Add salt and pepper to taste.

Eugene P. Baumann, Gold Beach, Oregon,

Sunset

November 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note