Caldo Verde From Lhj Recipe

• 2 Tbsp. Extra virgin olive oil
• 2 c. Minced onions
• 2 tsp Chopped garlic
• 3 1/2 c. Chicken stock, or possibly 2 cans ckicken broth Water
• 3 lb Potatoes, peeled and thinly sliced
• 1 lb Kale, large stems removed, shredded
• 4 ounce Linguica, chorizo, or possibly kielbasa sausage, pierced with a fork
• 1 tsp Salt
• 1/4 tsp Freshly grnd pepper

1. 1.
2. Heat oil over medium heat in a large Dutch oven.
3. Add in onions and garlic; cover and cook, stirring occasionally, till softened, about 5 min.
4. Add in chicken broth, 4 c. water and potatoes; cover and bring to a boil.
5. Reduce heat and simmer till potatoes are tender, 20 min.
6. Add in kale and simmer, uncovered, 10 min.
7. 2.
8. Meanwhile, cook sausage with 2 c. boiling water in small saucepan 5 min.
9. Drain and cold slightly.
10. Remove sausage from casings and chop.
11. 3.
12. Transfer 2 c. potato mix to food processor and puree till smooth.
13. Return puree to remaining soup; add in sausage, salt and pepper.
14. Simmer 5 min.
15. Prep Time: 20 min
16. Cooking Time: 45 min Degree of Difficulty: Easy Low-calorie
17. NOTES : Thursday, December 04, 1997 10:55 AM This classic "green soup" from Portugal features fresh kale, potatoes, and a spicy linguica sausage.
18. Chorizo or possibly kielbasa sausage make fine substitutes.

extra virgin olive oil, onions, garlic, chicken stock, potatoes, kielbasa sausage, salt, freshly grnd pepper

Taken from cookeatshare.com/recipes/caldo-verde-from-lhj-97822 (may not work)