Caldo Verde—Portuguese Kale and Potato Soup

Ingredients:

1/4 cup olive oil, divided
1/2 pound linguisa sausage, cubed (country-style or Italian also works)
1 large onion, chopped
3 garlic cloves, minced
1 pound russet potatoes, peeled and cut into 1’ cubes
4 cups vegetable broth
2 cups dry white wine
1 pound kale, destemmed and sliced into thin ribbons
Salt & pepper

Cooking Instructions:

Heat 1 T. of oil in a Dutch oven over medium heat. Brown the sausage, then remove to a bowl.
Add 2 T. oil back to put and cook the onion and garlic over medium heat, stirring often. Season with salt and pepper. Saute until browned.
Add the wine, broth and potatoes then cover and simmer. Cook 15-20 minute until potatoes are very tender.
Remove a few potatoes to mash, return to the broth and thicken the soup.
Add the kale and simmer uncovered about 5 minutes.
Stir in the sausage and cook just 5 minutes, to meld flavors.
Season with salt and pepper to taste. Garnish with red pepper aioli, hot sauce or just a piece of crusty bread!

Recipe Notes

So the last of our winter veggies has come out of the garden to make way for the summer planting. What shall I do with all this kale? Try this simple and satisfying soup for dinner…opt to make vegetarian by omitting the sausage, or go whole hog! (Ha,ha.) Either way, enjoy! (Serves 4.).

Suggested Wine Pairing

Bogle Chardonnay
Bogle Merlot

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Caldo Verde—Portuguese Kale and Potato Soup

Ingredients:

Cooking Instructions:

Recipe Notes

Suggested Wine Pairing

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