Mesa Verde Soup Recipes

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.

MESA VERDE SOUP

Steps:

• Bring zucchini, broth, garlic and curry powder to a boil in a 2 quart saucepan.
• Reduce heat, simmer 10min or until zucchini is tender.
• Remove zucchini from saucepan, reserving broth in saucepan.
• Place zucchini and cream cheese in blender or food processor, and process until well blended.
• Add cream cheese mixture to reserved broth in saucepan, and heat thoroughly .
• Garnish with zucchini slices, chives and curry powder.
• Variation (less recommended): Omit garnish and top with salsa and sour cream (soy for kosher).
• Enjoy!

PORK VERDE SOUP

Steps:

• Saute pork and onion in a large skillet over medium high heat until onion is tender and pork is cooked through.
• Add salsa verde, chicken broth, beans and cumin and mix.
• Cover and simmer 15 minutes.

PORTUGUESE CALDE VERDE SOUP

Steps:

• Remove the hard stalk from the kale and set aside. Cut the leaves lengthwise into several strips. Stack the strips then cut into very thin strips.
• In a large deep pot, add the whole sausage, potatoes, kale stalks, onion, garlic, water, broth, oil and seasonings. Cook on medium heat until the potatoes are tender.
• Remove the sausage from the broth and cut into thin slices then set aside. Remove the kale stocks, then discard.
• Using an immersion blender, puree the soup until smooth and lump free.
• Add the kale and sausage slices to the soup, and cook on medium until the kale is tender. Adjust seasoning if necessary.