Caldo Verde
Ingredients:
- Kielbasa (As much as you want, I got a nice uncooked length from supermarket)
- 6 cups chicken stock (I made mine the morning of following Binging with Babish's recipe)
- 2 tablespoons butter (I used salted)
- 1 medium or large onion, finely diced
- 3-6 cloves of garlic, diced
- Salt and pepper (to taste)
- About 3 - 6 tablespoons olive oil
- 1 large Russet potato- peeled, quartered and sliced 1/4 inch
- 2 medium Yukon Gold potatoes, peeled, quartered and sliced 1/4 inch
- At least 1 bunch kale, remove stems and roughly chop leaves
Note- This recipe is heavily influenced by the brilliant Serious Eats recipe but I made a few changes in preparation which are detailed below.
Recipe:
- Cook the kielbasa by boiling in water for about 10 minutes. If meat is not fully cooked, that's ok since you pan cook in the next step.
- Slice kielbasa into bite sized pieces. Place 1 tablespoon of olive oil into dutch oven (or soup pan) and heat to medium. Add kielbasa to finish cooking and brown on both sides. Remove kielbasa to plate for addition later on.
- Heat butter until melted in the fond of the kielbasa. Add onion and garlic and cook, stir frequently until softened.
- Add potatoes and stock (homemade is amazing in this) and bring to simmer, stirring occasionally. Add kale and cook until potatoes have broken down (About 30 minutes). Stir kielbasa in and season soup to taste.
