Best 2 Emerils New Style Caldo Verde Recipes

Get ready to embark on a culinary journey to Portugal with Emeril's New-Style Caldo Verde, a hearty and comforting soup brimming with vibrant flavors. This traditional Portuguese soup is reimagined with Emeril's signature flair, featuring tender kale, creamy potatoes, and smoky linguiça sausage, all simmering in a flavorful broth enhanced with garlic, paprika, and a hint of piri piri for a touch of heat. Alongside the main recipe, discover a delightful selection of variations that cater to different dietary preferences and add unique twists to the classic dish. From a vegetarian version featuring hearty white beans and a medley of vegetables to a seafood-rich rendition brimming with shrimp and mussels, these variations offer an array of options to tantalize your taste buds. Whether you're a seasoned home cook or just starting your culinary adventures, Emeril's New-Style Caldo Verde and its variations will surely become favorites in your kitchen.

Let's cook with our recipes!

EMERIL'S NEW-STYLE CALDO VERDE

Emeril's New-Style Caldo Verde image

Emeril calls this version "new-style" because the kale is cut into thin strips and is cooked only until crisp-tender, which differs from the traditional version. Serve with crusty bread alongside.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 1h

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 1/2 cups finely chopped yellow onions
1 tablespoon minced garlic
2 pounds Idaho potatoes, peeled and cut into 1/2-inch cubes
7 cups chicken stock or canned, low-sodium chicken broth
Salt and freshly ground black pepper, to taste
1/2 teaspoon crushed red pepper
8 ounces kale, large stems and ribs removed
8 ounces firm (smoked) chorizo or other hot smoked sausage, diced or crumbled
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh mint

Steps:

Heat the olive oil over medium-high heat in a large soup pot, and add the onions and garlic. Cook until the onions are wilted, 4 minutes. Add the potatoes and chicken stock, cover, and bring to a boil. Season with salt and pepper, and add the crushed red pepper. Reduce the heat to a simmer and cook, uncovered, until the potatoes are tender, 20 minutes.
While the potatoes are cooking, thinly slice the kale. Set aside.
When the soup is thick and the potatoes have begun to break down, add the sausage and cook for 5 minutes. Stir in the kale and simmer until the leaves have softened but are still slightly crunchy and the flavors have melded, 15 minutes. Stir in the cilantro, parsley, and mint, and season to taste with salt and pepper. Serve hot.

PORTUGUESE GREEN SOUP (CALDO VERDE)

Portuguese Green Soup (Caldo Verde) image

Provided by Food Network

Categories main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

1/4 cup olive oil, in all
1 cup chopped onion
2 teaspoons chopped garlic
2 cups Idaho potatoes, peeled and thinly sliced
2 quarts water
6 ounces chorizo sausage, thinly sliced
Salt and black pepper
1 pound kale, washed, trimmed of the thick stems and thinly sliced

Steps:

In a medium soup pot, heat 3 tablespoons of olive oil, add onions and garlic and cook for 2 to 3 minutes until they turn glassy, don't let them get brown. Add potatoes and water. Cover and boil gently over medium heat for 20 minutes. Meanwhile, in a skillet cook sausage until most of the fat is rendered out. Drain and reserve. When the potatoes are tender mash them with a potato masher right in the pot. Add sausage to the soup, and then add the kale. Simmer for 5 minutes. Add the remaining olive oil and season. Ladle into bowls and serve.

Tips:

Use fresh, high-quality ingredients: This will make a big difference in the flavor of your caldo verde. Look for fresh kale, potatoes, and sausage.
Don't be afraid to adjust the seasonings: This recipe is a good starting point, but you may need to adjust the seasonings to your taste. Add more salt, pepper, or garlic powder if desired.
Serve caldo verde immediately: This soup is best enjoyed fresh. If you need to store it, let it cool completely before refrigerating for up to 3 days. Reheat over low heat until warmed through.

Conclusion:

Caldo verde is a delicious and hearty soup that is perfect for a cold winter day. It is also a great way to use up leftover kale and potatoes. With its simple ingredients and easy-to-follow instructions, this recipe is a great choice for busy weeknights. So next time you're looking for a comforting and flavorful soup, give caldo verde a try. You won't be disappointed!