Caldo Verde - Green Soup That Get's Rosier in My Hands!

Here in land locked - though we are Lochlanders -Illinois there is a dearth of Portuguese foods and dining establishments. The Old Lion's Head in Blue Island run by the Cajun Magician Charlie Orr, who commands the Maple Tree Inn on Old Western Ave. was about the limit. The Lion's Head closed long ago to make way for the move of the Maple Tree Inn from Beverly to Blue Island. Charlie Orr's restaurants are always paradise to eaters.

Click my post title for more information on Maple Tree Inn
I fell in lust with Portuguese cooking out in Boston and at the Lion's Head and one of the great dishes was Caldo Verde - rich peasant soup/stew comprised of spuds, sausages and cabbages.

I made a Caldo for me and my Lady Love and it turned out quite nicely.
I substituted Mexican Chorizo for the Portuguese sausages ( superior paramecium's they are!)and added a tablespoon of red pepper flakes.

Here's the Caldo Hickey -


Ingredients
1/4 cup
olive oil
1 large
Spanish onion, diced
2 cloves
garlic, thinly sliced
10 ounces
chorizo, squeezed out of the casings and stirred

6 medium
potatoes, peeled and diced
8 cups
cold water
1 pound
kale or collard greens, cut into very fine julienne

Salt and pepper to taste
1-Tblsp
Red Peper Flakes

Thus this Caldo may have a Redder hue.

1. In a large pot, heat the olive oil over medium heat. Add the onions and cook until they are translucent. Add the garlic and half the chouriço and cook for 2 minutes. Add the potatoes, cover everything with the water, bring to a boil and lower the heat, simmering until the potatoes are almost done, about 15 minutes.
2. When the soup is cool enough to handle, purée it in the food processor and return to the pot. Add the greens, bring everything back to a boil and simmer for 2 minutes. Season with salt and pepper, ladle into bowls, and garnish with the remaining cubes of chorizo.

'Taint Bad - 'Tis Good!