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Ingredient
Slow Cooker Caldo Verde Soup
Introduce
Chef :
J.A.B.Slow Cooker Caldo Verde Soup
On Cape Cod, I always have a bowl or two or three of Portuguese Soup. It is one of my favorites, but hard to find in NYC. I have made it in a regular pot, but never tried it in a slow cooker. Until now.
Ingredient
2-3
garlic cloves
1-2
yellow onion
1 lb
linguica or chourico
1 lb.
Yukon gold potatoes
1-2 cups
chopped carrots
1-2 tbsp
olive oil
2-3
bay leaves
1 tsp
sweet Spanish paprika
1 tsp
dried oregano
1-2 pinches
ground cinnamon
4 cups
low sodium chicken broth
4 cups
cold water
2-4 cups
chopped kale
Cooking instructions
* Step 1
Dice the garlic and onions, separate into two piles.
* Step 2
Lengthwise, slice the linguica/chourico in half, then cut into quarter inch slices. You can skip to step six or proceed to step 3. Either way is fine and delicious.
* Step 3
In a hot pot over medium heat, coat the pot with olive oil. Add the garlic. Saute the garlic for a minute or two.
* Step 4
Next add the onions and carrots into the pot. Cook together with the garlic for about 5 minutes.
* Step 5
Once the onions are translucent, the linguica goes into the pot. Cook the linguica until it is slightly browned. Add all of it into the slow cooker.
* Step 6
Cut the potatoes into one inch pieces. Place the potatoes into the slow cooker.
* Step 7
Stir everything into the slow cooker, except for the kale. Place the bay leaves on top. Close the slow cooker, set the temperature to low, and cook for about 8 hours.
* Step 8
After 8 hours, discard the bay leaves and remove the linguica with a slotted spoon. Put to the side. Mix in the kale and cook for another 30 minutes with the temperature on high.
* Step 9
When 30 minutes is over, use a hand blender to blend to almost smooth. It is okay to have some chunks. Stir back in the linguica. ***You do not need to blend. That is totally optional.***
* Step 10
Enjoy!
Note: if there is a photo you can click to enlarge it
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