Caldo Verde

In this era when not only do we crave flavor, but value the health benefits of the various ingredients that make up that wonderful dish; in this wintertime when we look for foods that will warm us there is nothing better than a good hot soup.

We’ve adapted the following recipe from various sources to come up with our own kosher, nutritious, delicious version:

Photo from: http://www.slowtrav.com/blog/deborah/2009/01/sss_week_8_portuguese_caldo_ve_1.html

Caldo Verde is a traditional Portuguese soup, made mainly from kale and potatoes.

Serves 4

Ingredients

• 4 medium russet potatoes or other floury baking potatoes, peeled and cut into chunks.
• salt and freshly ground black pepper
• 1 pound kale, leaves trimmed from the thick stems, rinsed and finely sliced
• 2 tablespoons olive oil

Directions

1. Put the potatoes in a saucepan with 8 cups water and add a little salt. Bring to a boil and simmer gently for about 15 minutes, or until tender. Mash the potatoes lightly with a fork, leaving them in the water.
2. Cook the kale in a pan of boiling water for 3 – 4 minutes. Drain and stir into the potato broth with the olive oil. Simmer for 1 – 2 minutes. Season to taste and serve hot.

–XoX–

Variation

Photo from: http://flavorsofbrazil.blogspot.com/2011/07/recipe-caldo-verde-take-one-caldo-verde.html

Ingredients

• 2 Jack’s Gourmet Mexican Style Chorizos, sliced

Directions

1. Heat up a small amount of olive oil over medium heat. Add chorizo slices and brown. Once browned remove and set aside.
2. Follow step 1 in the vegetarian version above.
3. Add the Jack’s Gourmet chorizo slices and simmer for 10 minutes. Stir in the kale and let cook until desired level of doneness.
4. Serve immediately.

Enjoy, gentle reader, enjoy!

CS

Gazpacho Soup

In this hot weather what could be better than an easy to make absolutely refreshing soup? We featured a very different recipe for Gazpacho (by Chef Laura Frankel), about two years ago, and I felt it was time to revisit it.

Gazpacho

Serves 4

Ingredients

• 9 ounces white bread slices, crusts removed
• 1 pound 9 ounces tomatoes peeled and chopped
• 3 garlic cloves, coarsely chopped
• 2 red bell peppers, seeded and chopped
• 1 cucumber, peeled, seeced and chopped
• 5 teaspoons extra virgin olive oil
• 5 tablespoons red wine vinegar
• 1 tablespoon tomato paste
• 9 1/2 cups water
• salt and pepper
• 4 ice cubes, to serve

Directions

1. Tear the bread into pieces and place in a blender. Process briefly to make breadcrumbs and transfer to a large bowl. Add the tomatoes, garlic, bell peppers, cucumbers, olive oil, vinegar, and tomato paste. Mix well.
2. Working in batches, place the tomato mixture with about the same amount of measured water in the food processor or blender and process to a puree. Transfer to another bowl. When all the tomato mixture and water have been blended together, stir well and season to taste with salt and pepper. Cover with plastic wrap and chill in the refrigerator for at least 2 hours, but noi more than 12.
3. When ready to serve, pour the soup into chilled serving bowls and float an ice cube in each bowl.

Enjoy, gentle reader, enjoy!

CS