I've been on a bit of a soup craze lately.
There's something about the red and gold leaves falling that turns me into a Soup Nazi, carefully concocting the perfect steaming bowl of stock and vegetables to slurp down. Soup has other great qualities, as well-hot soups can have seemingly magical healing powers for the ailing, provide great ways to combine fresh, seasonal ingredients and offer an easy way to prepare a meal big enough for a group of friends.
For this week's soup, we're looking to Portugal for inspiration. Caldo verde is a popular, Portuguese dish that can be found on menus all over the Iberian peninsula. The name translates as "green soup," but don't be fooled by its boring title. Despite its few ingredients, this is a wonderfully creamy soup that is easy to make, healthy, filling and delicious.
For those who were scared away by the many complicated steps of my last column's French onion soup, the caldo verde's simplicity should be a welcome relief. The recipe uses kale, but many different types of greens or cabbage can be substituted. The important thing is to slice the greens thinly to give the soup a smooth consistency and a great green color. Also, make sure you wash the kale thoroughly. Sometimes there can be bits of dirt hidden amongst the leaves.
In contrast to the French onion soup, you don't need to worry as much about finding the perfect stock. A better stock will help make a better soup, of course, but the potatoes and kale will add plenty of flavor by themselves. In fact, if you're unable get your hands on any stock at all, you can substitute water with a couple of teaspoons of salt.
First, heat up a large stockpot with the olive oil in it. Add the garlic and onion and saut for about five minutes on medium heat, or until the onion softens. This process is known as "sweating."
Add the potatoes, stir, and then pour in the stock. Drop in the bay leaves, bring to a boil, and let simmer for 15 minutes or until the potatoes are soft. Mash up the potatoes with a fork or a potato masher (if you're lucky enough to have one), and depending how thick you like it, you can leave in some chunks. Add the kale, and then let simmer for another eight to 10 minutes. Season to taste with salt and pepper, and serve piping hot with a good, crusty bread.
If presentation is your thing, a great way to add a bit more flavor and some color to the dish is to prepare a paprika dressing. Mix together a tablespoon of paprika with 1/4 cup of olive oil, making sure there are no clumps. Swirl some on top of each serving of soup to add a great red visual accent and a spicy kick to the taste buds.