Labadie Recipe Database

Labadie Recipe Database

id	194
Name	Caldo Verde Soup
Main Dish Category	Soups and Stews
Secondary Dish Category
Main Ingredient	Kale
Other Ingredient
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
Cooking Type	StoveTop
Difficulty (1-5)	3
Notes
Origin	American
Image