Labadie Recipe Database

Name Caldo Verde Soup Number of People 6 List of Ingredients 5 large russet potatoes, peeled and sliced 1/8 inch thick 2 T. olive oil 2 c. diced onions 1/4 tsp. red pepper 2 T. minced garlic 6 c. chicken broth 1/2 lb. pepperoni, peeled and sliced 1/4 inch thick 4 c. kale, stemmed and chopped 1 T. lemon juice salt to taste Description Peel potatoes and slice. Heat oil in large pot over medium heat. Add potatoes and brown to give soup deep color and rich taste. Add onion and red pepper, cook until onions turn soft. Stir in garlic and add broth. Bring to a boil; reduce heat and simmer 10 to 15 minutes or until potatoes are done. Meanwhile, slice pepperoni and peel, if necessary. Heat skillet over medium heat and add slices. Render and lightly brown on both sides. Drain on paper towels. When potatoes are cooked, use a potato masher to mash, not cream, them. Chunk them enough so broth thickens and add pepperoni. In batches, stack, stem and chop kale. Add and cook 2 to 3 more minutes. Season with salt. Just before serving, stir in lemon juice. (Acid turns kale an army-green if added to early.) Time 1 hour Difficulty (1-5) 3 Notes Image