Recipe: Tasty Slow Cooker Caldo Verde Soup

Slow Cooker Caldo Verde Soup. Transfer the blanched beef into the slow cooker together with the rest of the aromatics. Notice how rough I chopped mine? Caldo de Res is traditionally served with chopped fresh cilantro and sometimes a squeeze of fresh lime juice.

One of my favorite Mexican dishes of all time is Caldo de Pollo which literally translates to "chicken broth." Filled with hearty vegetables, cubes of chicken and a light lime-scented chicken broth, it's the ideal soup to warm up on a cold. Bold and zesty Portuguese Caldo Verde Soup, a peasant dish with tons of wow-factor! Inspired by Portuguese caldo verde, this hearty, richly flavoured soup is a yummy way to use up an entire bunch of kale in one go. You can cook Slow Cooker Caldo Verde Soup using 14 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Slow Cooker Caldo Verde Soup

1. Prepare 2-3 of garlic cloves.
2. You need 1-2 of yellow onion.
3. It's 1 lb of linguica or chourico.
4. It's 1 lb. of Yukon gold potatoes.
5. Prepare 1-2 cups of chopped carrots.
6. You need 1-2 tbsp of olive oil.
7. Prepare 2-3 of bay leaves.
8. It's 1 tsp of sweet Spanish paprika.
9. It's 1 tsp of dried oregano.
10. It's 1-2 pinches of ground cinnamon.
11. It's 4 cups of low sodium chicken broth.
12. You need 4 cups of cold water.
13. You need 2-4 cups of chopped kale.
14. Prepare of Ground black pepper for taste.

Using immersion blender, purée soup until almost smooth with a few chunks. Portuguese kale soup, or caldo verde, considered Portugal's national dish, is a soup of pureed potatoes, kale sliced whisker thin, and smoky pork Sprinkle with salt and cook, stirring occasionally, until softened and translucent. Get out the slow cooker--this one-pot wonder makes it easy to prepare a South-of-the-Border favorite, with just the right amount of spice. It can be found in the Mexican section of supermarkets.

Slow Cooker Caldo Verde Soup instructions

1. Dice the garlic and onions, separate into two piles..
2. Lengthwise, slice the linguica/chourico in half, then cut into quarter inch slices.
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..
4. Next add the onions and carrots into the pot. Cook together with the garlic for about 5 minutes..
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..
6. Cut the potatoes into one inch pieces. Place the potatoes into the slow cooker..
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..
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..
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.***.
10. Enjoy!.

The tortilla pieces will dissolve during cooking, adding flavor and some thickening to the soup. Caldo verde is a rustic, homely Portuguese soup of cabbage, potato, chorizo and stock gently Caldo verde has sometimes been called the national dish of Portugal. A rustic, homely soup of It reminds me I saw a version of this in a slow cooker book a long time ago and wanted to make but. Caldo verde is the official unofficial soup of Portugal. It's slurped through every region as well as in the Azores island.

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