Caldo Verde with a Kick
It’s been snowing steadily in Brooklyn since last night, and nothing makes me happier than wandering around in the flurries as they’re falling, before too many feet and too much traffic have changed them to filthy slush. I was fortunate to have the day off today, so I pulled on my fuzzy new blue suede boots and ran errands in the snowflakes. As much as I like being out in the snow, though, I might like the thawing process even more, and this simple but hearty soup is just the thing to warm you from the inside out.
This is my untraditional take on caldo verde, the traditional Portuguese soup. It’s usually made with chorizo, and it’s really good that way, too, but I once couldn’t find any chorizo and used andouille instead. I liked the added spiciness so much that I’ve made it this way ever since.
The great thing about this soup is that it couldn’t be easier to make. It’s also filling enough to be a main dish with a side of good, crusty bread. It reheats well, too, and makes a much better lunch than a cardboard cup from the over-salted soup chain near my office. It also turns out to be a good way to get people who think they don’t like kale to eat their greens. (Get lacinato kale if you can find it. It has the best flavor and stands up well to the sausage.)
I used red potatoes, but any starchy kind will do. You can use chorizo instead of the andouille, and I’ve had good results with both pork and chicken sausage. It’s basically impossible to mess up this recipe.
For best results, serve it steaming, and eat while sitting in a window seat and watching the world get dusted in white.
Caldo Verde with a Kick
1 tbsp butter
i large onion, diced
4 medium potatoes
2 andouille sausages
6 cups cold water
1 bunch (4 cups) kale
salt & pepper
Melt butter in large (5-qt), heavy pot over medium-low heat. Add onion and cook until translucent, stirring occasionally, 8-10 mins.
While the onion is cooking, peel and dice the potatoes. Add to the pot with the onions, pour in the water, throw in a couple of generous pinches of salt, and turn the heat up to high.
While waiting for the soup to boil, slice the andouille into coins and heat in a single layer in a large, cast-iron skillet over medium-high heat, until browned, about 4 minutes each side. Set aside on a paper-towel-lined plate to drain. (You want them to be a bit crisp so that they hold their texture in the soup.)
When the potato and onion mixture has returned to a boil, reduce heat to medium-high, and cook until potatoes are just starting to get tender, 15-18 minutes.
While the potatoes are cooking, separate kale leaves from thick stems (discard stems) and cut into thin strips.
When the potatoes are ready, add in the andouille and the kale, and cook for another 10 minutes or so over medium heat, until kale is just tender. Add salt and pepper to taste.
Yields: 4 good-sized bowls
Time to make: 45 mins start-to-finish, about 30 mins active time
Note: I like this soup brothy, but if you want yours a little thicker, mash up some of the potatoes a bit (using a masher or an immersion blender) just before adding the kale and andouille.
Reader Comments
mmmm.
this almost makes me sad that it will be so much warmer this weekend….
But not too sad, I hope. I am really looking forward to the days when this site is filled with salads and fresh berries after this endless winter!