Monday, 4 February 2013
I was asked to participate in the January's Sunvil Supper Club. You may remember several months ago I cooked Swedish Cinnamon Buns for them. I quite enjoyed that experience, so I said why not!
The January recipe was for a warming soup, Portugese Caldo Verde. Heart warming and simple. I couldn't believe how simple it was. In fact, looking at the ingredient list, I really wondered how good it would taste . . .
It uses simple ingredients . . . onion, garlic, water, potato, chorizo sausage, kale and a simple seasoning of salt and black pepper. I wondered should I use stock instead of water . . . but I went with the recipe and boy oh boy . . . was this recipe ever proof positive that simple ingredients, simply put together can be fabulously delicious! The perfect recipe for lean times.
Actually it's a recipe which is based on a traditional Portugese recipe which was used when times are hard. It's now a favourite seasonal dish in Portugal and is often used as a part of traditional celebrations like birthdays, religious festivals and weddings.
It's not hard to see why. It was . . . quite simply . . . fabulous in every way! I served ours with some crusty sour dough bread.
*Portuguese Caldo Verde*
Serves 4 to 6
A simple seasonal dish which hails from Portugal. It makes good use of winter vegetables and is often eaten at traditional celebrations, something which has earned it the other name of "Wedding Soup."
4 TBS olive oil
1 brown onion, peeled and finely chopped
1 clove of garlic, peeled and finely chopped
6 medium potatoes, peeled and cut into thin slices
4 pints cold water (8 cups)
120g of Chorizo Sausage (1/4 pound)
2 1/2 tsp salt
freshly ground black pepper to taste
450g of kale, rinsed and sliced (1 pound)
Heat 3 tablespoons of olive oil in a large saucepan over medium heat. Add the onion and garlic. Cook, stirring frequently for 3 or 4 minutes, without colouring.
Stir in the potatoes. Cook, stirring frequently for a further 5 minutes.
Add the water. Bring it to the boil, then reduce to a simmer. Cover and cook for about 20 minutes, until the potatoes are fork tender. Crush them a bit with a potato masher. (Leave some texture.)
Thinly slice the chorizo and stir it into the soup, along with salt and pepper. Return to a medium heat, cover and simmer for 5 minutes longer.
Just before serving, stir in the kale. Simmer for another 5 minutes, until the kale is tender and jade green. Add the remaining tablespoon of olive oil and serve immediately.
Many thanks to Greg and the Sunvil people for letting me play with them again and experience this tasty little glimpse of Portugese food!!