Top | Soups

Kale and Potato Soup (Caldo Verde)

(recipe, Katie Hickey)

Introduction

This soup is perfect winter food. Typically, caldo verde has chorizo, but this vegetarian version is healthy and rich.

Ingredients

  1. 2 Tbsp. olive oil
  2. 1 medium onion, chopped
  3. 4 large garlic cloves, minced
  4. salt to taste
  5. 1¾ to 2 lb. starchy potatoes, peeled and chopped
  6. a bouquet garni made of a bay leaf, a couple sprigs each of parsley, thyme, and a parmesean rind
  7. 1 lb. kale, stemmed and washed
  8. fresh pepper

Steps

  1. 1. Heat one Tbsp oil over medium heat in a large heavy soup pot, and add the onion. Cook, Stirring until tender, about 5 minutes. Add the garlic and ½ tsp salt. Cook, stirring, until fragrant, about 30 seconds to 1 minute. Stir in the potatoes, the bouquet garni, and 2 quarts of water. Bring to a boil, add a bit more salt, reduce the heat, and cover and simmer 30-40 minutes until potatoes are falling apart. Remove bouquet garni.
  2. 2. While soup is simmering, prepare the kale. Stack the leaves, about 6-8 to a stack, and chiffonade.
  3. 3. When the potatoes are falling apart, mash them in the pot with a potato masher or blend with a hand blender. Stir the kale into the soup and simmier 10-15 minutes, uncovered. The kale should be tender but not drab olive green. Taste, adjust salt and pepper. Stir in the remaining olive oil and serve with crusty bread.