Clamato Caldo Verde Recipes

CLAMATO CALDO VERDE

Steps:

• heat a large saucepanon medium-high. Saute the onion and garlic in a little oil for about 3 minutes. Add the potatoes and saute for another 2-3 minutes.
• Add Clamato and broth, cover and let simmer for 20 minutes.
• While the potatoes simmer, hear a skillet over medium-high heat and saute chorizo for about 10 minutes. Drain fat and reserve.
• When potatoes are soft, mash them in the pan, then add chorizo and greens. Season with salt and pepper and let simmer for another 10 minutes.
• Add shrimp and let heat through.

SKINNY PORTUGUESE KALE AND POTATO SOUP (CALDO VERDE)

Steps:

• In a large pot, cook chourico or sausage over low heat. Turn and cook until brown, about 10 minutes. Remove from pot and let cool. Cut sausage into slices. Remove any fat from pot, but leave the cooked on bits.
• Add oil to pot, add onion and cook on medium until translucent, about 5 minutes. Add garlic and cook 1 minute more. As you stir, scrape up the bits from the bottom of the pan.
• Add broth potatoes, and black pepper, bring to a boil and cook 20 minutes. Remove the pot from heat and either lightly mash the potatoes with a potato masher or food processor, or I like to use my immersion blender to puree the entire mixture.
• Add chourico or sausage, red pepper flakes and bring back to a simmer. Cook covered for about 4 minutes. Add kale and bring back to a simmer. Cook partially covered until the kale is cooked. Adjust salt if needed.

CALDO VERDE WITH SAUSAGE

Steps:

• In a large saucepan over medium heat, cook onion and garlic in 3 tablespoons olive oil for 3 or 4 minutes.
• Stir in potatoes and cook, stirring constantly, 3 or 4 minutes more.
• Pour in water, bring to a boil, and let boil gently for 20 minutes, until potatoes are real mushy.
• Meanwhile, in a large skillet over medium-low heat, cook sausage until it has release most of its fat, 10 minutes.
• Drain.
• Mash potatoes or puree.
• Add the sausage, salt and pepper into the soup and return to medium heat.
• Cover and simmer 5 minutes.
• Just before serving, stir kale into soup and simmer, until kale is tender and jade green.
• Stir in the remaining tablespoon of olive oil and serve at once.

CALDO VERDE

Steps:

• 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 chouriço.

CALDO VERDE

Steps:

• Peel potatoes and slice thinly, about 1/8" thick.
• Heat oil in a large stockpot over medium-high heat.
• Then, add potatoes and brown.
• This will give the soup a deep color and rich potato taste.
• Add onions and red pepper flakes, and cook until onions turn soft.
• Stir in garlic, then add broth and bring to boil.
• Reduce heat and simmer 10–15 minutes until potatoes are done.
• Meanwhile, peel casing from pepperoni.
• Slice pepperoni into 1/4"-thick pieces.
• Heat skillet over medium heat and add slices.
• Render and lightly brown on both sides.
• Drain on paper towels.
• When potatoes are cooked, use a potato masher to mash the slices—but don’t cream them!
• Try to simply chunk them enough so the broth thickens.
• Now add the drained pepperoni.
• In batches, stack stemmed kale and slice into shreds.
• Add and cook 2–3 minutes.
• Season with salt.
• Just before serving, stir in lemon juice.
• Acid turns the kale army-green if added too early.

CALDO VERDE (PORTUGUESE GREEN SOUP)

Steps:

• In a large saucepan over medium heat, cook onion and garlic in 3 tablespoons olive oil for 3 minutes. Stir in potatoes and cook, stirring constantly, 3 minutes more. Pour in water, bring to a boil, and let boil gently for 20 minutes, until potatoes are mushy.
• Meanwhile, in a large skillet over medium-low heat, cook sausage until it has released most of its fat, 10 minutes. Drain.
• Mash potatoes or puree the potato mixture with a blender or food processor. Stir the sausage, salt and pepper into the soup and return to medium heat. Cover and simmer 5 minutes.
• Just before serving, stir kale into soup and simmer, 5 minutes, until kale is tender and jade green. Stir in the remaining tablespoon of olive oil and serve at once.