I made this soup today and it is delicious. Very tasty. The broth
was savory, spicy and a smidge sweet from the carrots. I used regular
small (smallest) red potatoes because I didn't want to spend for the
fingerling potatoes. I cut them in half and my husband says I should
have quartered them. The chorizo I had was the kind that comes in
links. I have no idea where I got it. I've searched. Normally I
would keep the atttribution on the recipe.

Caldo verde: kale and potato soup with chorizo and smoked paprika

" Yield: About six to eight generous servings
" Prep: 60 mins
Richly spiced with chili peppers and smoked paprika, caldo verde is
deeply flavored and brimming with nutrient-dense additions such as
manganese-rich kale, potatoes and pasture-raised lard and chorizo. For
both ease of preparation and for a lovely presentation, I recommend
serving the potatoes whole.
Ingredients
" 1 1/2 lbs fingerling potatoes (preferably no longer than two
inches)
" 1 tbsp bacon fat or lard
" 1 lb chorizo
" 2 to 3 dried chili peppers
" 2 shallots (thinly sliced)
" 3 to 4 cloves garlic (minced)
" 3 medium carrots, (chopped)
" 2 quarts roast chicken stock (preferably homemade)
" 2 bunches kale (stems removed and chopped coarsely)
" 1 to 2 tsp smoked Spanish paprika
" unrefined sea salt (to taste)
" unrefined extra virgin olive oil (to serve)
Instructions
1. Set a kettle filled with clean water to boil, and boil
potatoes until tender when pierced with the tines of a fork. Drain the
potatoes and set them aside.
2. In the same kettle in which you boiled the potatoes, heat
bacon fat or pastured lard over a medium flame until melted.
3. Add the chorizo to the pan and fry until thoroughly heated
through and well-cooked.
4. Add the chili peppers, shallots, garlic and carrots to the
cooked chorizo and fry with the sausage until they become fragrant and
tender.
5. Pour two quarts homemade roast chicken stock into the kettle,
and bring to a simmer. Stir as needed and allow the soup to cook for
twenty to thirty minutes or so, add the cooked potatoes and continue
to cook for another ten minutes.
6. About five to ten minutes before you plan to serve the soup,
turn off the heat and stir chopped kale, smoked paprika and unrefined
sea salt into the soup. Cover with a tight-fitting lid and allow the
caldo verde to rest for about five minutes or long enough to wilt the
kale.
7. Serve with a generous portion of unrefined extra virgin olive
oil stirred into the soup at the last minute.
Janet US

On Sat, 15 Mar 2014 13:03:37 -0600, Janet Bostwick
> wrote:

>I made this soup today and it is delicious. Very tasty. The broth
>was savory, spicy and a smidge sweet from the carrots. I used regular
>small (smallest) red potatoes because I didn't want to spend for the
>fingerling potatoes. I cut them in half and my husband says I should
>have quartered them. The chorizo I had was the kind that comes in
>links. I have no idea where I got it. I've searched. Normally I
>would keep the atttribution on the recipe.
>
>Caldo verde: kale and potato soup with chorizo and smoked paprika
>
>" Yield: About six to eight generous servings
>" Prep: 60 mins
>Richly spiced with chili peppers and smoked paprika, caldo verde is
>deeply flavored and brimming with nutrient-dense additions such as
>manganese-rich kale, potatoes and pasture-raised lard and chorizo. For
>both ease of preparation and for a lovely presentation, I recommend
>serving the potatoes whole.
>Ingredients
>" 1 1/2 lbs fingerling potatoes (preferably no longer than two
>inches)
>" 1 tbsp bacon fat or lard
>" 1 lb chorizo
>" 2 to 3 dried chili peppers
>" 2 shallots (thinly sliced)
>" 3 to 4 cloves garlic (minced)
>" 3 medium carrots, (chopped)
>" 2 quarts roast chicken stock (preferably homemade)
>" 2 bunches kale (stems removed and chopped coarsely)
>" 1 to 2 tsp smoked Spanish paprika
>" unrefined sea salt (to taste)
>" unrefined extra virgin olive oil (to serve)
>Instructions
>1. Set a kettle filled with clean water to boil, and boil
>potatoes until tender when pierced with the tines of a fork. Drain the
>potatoes and set them aside.
>2. In the same kettle in which you boiled the potatoes, heat
>bacon fat or pastured lard over a medium flame until melted.
>3. Add the chorizo to the pan and fry until thoroughly heated
>through and well-cooked.
>4. Add the chili peppers, shallots, garlic and carrots to the
>cooked chorizo and fry with the sausage until they become fragrant and
>tender.
>5. Pour two quarts homemade roast chicken stock into the kettle,
>and bring to a simmer. Stir as needed and allow the soup to cook for
>twenty to thirty minutes or so, add the cooked potatoes and continue
>to cook for another ten minutes.
>6. About five to ten minutes before you plan to serve the soup,
>turn off the heat and stir chopped kale, smoked paprika and unrefined
>sea salt into the soup. Cover with a tight-fitting lid and allow the
>caldo verde to rest for about five minutes or long enough to wilt the
>kale.
>7. Serve with a generous portion of unrefined extra virgin olive
>oil stirred into the soup at the last minute.

Ahh yes, Caldo Verde, one of my favourites...
That's also the very same recipe I use
http://nourishedkitchen.com/caldo-verde/
This dish is so delicious, satisfying and nourishing, it's a wonder it
isn't more popular. Kipfler potatoes are ideal for this one.

On Mon, 17 Mar 2014 08:51:49 +1100, Jeßus > wrote:

>On Sat, 15 Mar 2014 13:03:37 -0600, Janet Bostwick
> wrote:
>
>>I made this soup today and it is delicious. Very tasty. The broth
>>was savory, spicy and a smidge sweet from the carrots. I used regular
>>small (smallest) red potatoes because I didn't want to spend for the
>>fingerling potatoes. I cut them in half and my husband says I should
>>have quartered them. The chorizo I had was the kind that comes in
>>links. I have no idea where I got it. I've searched. Normally I
>>would keep the atttribution on the recipe.
>>
>>Caldo verde: kale and potato soup with chorizo and smoked paprika
>>
>>" Yield: About six to eight generous servings
>>" Prep: 60 mins
>>Richly spiced with chili peppers and smoked paprika, caldo verde is
>>deeply flavored and brimming with nutrient-dense additions such as
>>manganese-rich kale, potatoes and pasture-raised lard and chorizo. For
>>both ease of preparation and for a lovely presentation, I recommend
>>serving the potatoes whole.
>>Ingredients
>>" 1 1/2 lbs fingerling potatoes (preferably no longer than two
>>inches)
>>" 1 tbsp bacon fat or lard
>>" 1 lb chorizo
>>" 2 to 3 dried chili peppers
>>" 2 shallots (thinly sliced)
>>" 3 to 4 cloves garlic (minced)
>>" 3 medium carrots, (chopped)
>>" 2 quarts roast chicken stock (preferably homemade)
>>" 2 bunches kale (stems removed and chopped coarsely)
>>" 1 to 2 tsp smoked Spanish paprika
>>" unrefined sea salt (to taste)
>>" unrefined extra virgin olive oil (to serve)
>>Instructions
>>1. Set a kettle filled with clean water to boil, and boil
>>potatoes until tender when pierced with the tines of a fork. Drain the
>>potatoes and set them aside.
>>2. In the same kettle in which you boiled the potatoes, heat
>>bacon fat or pastured lard over a medium flame until melted.
>>3. Add the chorizo to the pan and fry until thoroughly heated
>>through and well-cooked.
>>4. Add the chili peppers, shallots, garlic and carrots to the
>>cooked chorizo and fry with the sausage until they become fragrant and
>>tender.
>>5. Pour two quarts homemade roast chicken stock into the kettle,
>>and bring to a simmer. Stir as needed and allow the soup to cook for
>>twenty to thirty minutes or so, add the cooked potatoes and continue
>>to cook for another ten minutes.
>>6. About five to ten minutes before you plan to serve the soup,
>>turn off the heat and stir chopped kale, smoked paprika and unrefined
>>sea salt into the soup. Cover with a tight-fitting lid and allow the
>>caldo verde to rest for about five minutes or long enough to wilt the
>>kale.
>>7. Serve with a generous portion of unrefined extra virgin olive
>>oil stirred into the soup at the last minute.
>
>Ahh yes, Caldo Verde, one of my favourites...
>That's also the very same recipe I use
>http://nourishedkitchen.com/caldo-verde/
>This dish is so delicious, satisfying and nourishing, it's a wonder it
>isn't more popular. Kipfler potatoes are ideal for this one.

I looked them up. Kipfler potatoes are what I see in the store called
fingerling potatoes. Pricey. But I can see the advantage in this
recipe.
Janet US

On Sun, 16 Mar 2014 16:24:19 -0600, Janet Bostwick
> wrote:

>On Mon, 17 Mar 2014 08:51:49 +1100, Jeßus > wrote:
>
>>On Sat, 15 Mar 2014 13:03:37 -0600, Janet Bostwick
> wrote:
>>
>>>I made this soup today and it is delicious. Very tasty. The broth
>>>was savory, spicy and a smidge sweet from the carrots. I used regular
>>>small (smallest) red potatoes because I didn't want to spend for the
>>>fingerling potatoes. I cut them in half and my husband says I should
>>>have quartered them. The chorizo I had was the kind that comes in
>>>links. I have no idea where I got it. I've searched. Normally I
>>>would keep the atttribution on the recipe.
>>>
>>>Caldo verde: kale and potato soup with chorizo and smoked paprika
>>>
>>>" Yield: About six to eight generous servings
>>>" Prep: 60 mins
>>>Richly spiced with chili peppers and smoked paprika, caldo verde is
>>>deeply flavored and brimming with nutrient-dense additions such as
>>>manganese-rich kale, potatoes and pasture-raised lard and chorizo. For
>>>both ease of preparation and for a lovely presentation, I recommend
>>>serving the potatoes whole.
>>>Ingredients
>>>" 1 1/2 lbs fingerling potatoes (preferably no longer than two
>>>inches)
>>>" 1 tbsp bacon fat or lard
>>>" 1 lb chorizo
>>>" 2 to 3 dried chili peppers
>>>" 2 shallots (thinly sliced)
>>>" 3 to 4 cloves garlic (minced)
>>>" 3 medium carrots, (chopped)
>>>" 2 quarts roast chicken stock (preferably homemade)
>>>" 2 bunches kale (stems removed and chopped coarsely)
>>>" 1 to 2 tsp smoked Spanish paprika
>>>" unrefined sea salt (to taste)
>>>" unrefined extra virgin olive oil (to serve)
>>>Instructions
>>>1. Set a kettle filled with clean water to boil, and boil
>>>potatoes until tender when pierced with the tines of a fork. Drain the
>>>potatoes and set them aside.
>>>2. In the same kettle in which you boiled the potatoes, heat
>>>bacon fat or pastured lard over a medium flame until melted.
>>>3. Add the chorizo to the pan and fry until thoroughly heated
>>>through and well-cooked.
>>>4. Add the chili peppers, shallots, garlic and carrots to the
>>>cooked chorizo and fry with the sausage until they become fragrant and
>>>tender.
>>>5. Pour two quarts homemade roast chicken stock into the kettle,
>>>and bring to a simmer. Stir as needed and allow the soup to cook for
>>>twenty to thirty minutes or so, add the cooked potatoes and continue
>>>to cook for another ten minutes.
>>>6. About five to ten minutes before you plan to serve the soup,
>>>turn off the heat and stir chopped kale, smoked paprika and unrefined
>>>sea salt into the soup. Cover with a tight-fitting lid and allow the
>>>caldo verde to rest for about five minutes or long enough to wilt the
>>>kale.
>>>7. Serve with a generous portion of unrefined extra virgin olive
>>>oil stirred into the soup at the last minute.
>>
>>Ahh yes, Caldo Verde, one of my favourites...
>>That's also the very same recipe I use
>>http://nourishedkitchen.com/caldo-verde/
>>This dish is so delicious, satisfying and nourishing, it's a wonder it
>>isn't more popular. Kipfler potatoes are ideal for this one.
>
>I looked them up. Kipfler potatoes are what I see in the store called
>fingerling potatoes. Pricey. But I can see the advantage in this
>recipe.

They're a great spud for this as you can cook them really well and
they still hold together firm, yet tender at the same time. I always
grow a small patch of them each year.

On 3/16/2014 3:51 PM, Jeßus wrote:
> On Sat, 15 Mar 2014 13:03:37 -0600, Janet Bostwick
> > wrote:
>
>> I made this soup today and it is delicious. Very tasty.
>> Ingredients
>> " 1 1/2 lbs fingerling potatoes (preferably no longer than two
>> inches)
>> " 1 tbsp bacon fat or lard
>> " 1 lb chorizo
>> " 2 to 3 dried chili peppers
>> " 2 shallots (thinly sliced)
>> " 3 to 4 cloves garlic (minced)
>> " 3 medium carrots, (chopped)
>> " 2 quarts roast chicken stock (preferably homemade)
>> " 2 bunches kale (stems removed and chopped coarsely)
>> " 1 to 2 tsp smoked Spanish paprika
>> " unrefined sea salt (to taste)
>> " unrefined extra virgin olive oil (to serve)

>
> Ahh yes, Caldo Verde, one of my favourites...
> That's also the very same recipe I use
> http://nourishedkitchen.com/caldo-verde/
>
>

It's probably tasty but nothing like my family's recipe, where
the broth is made from beef shank or chuck simmered with
chourico and split peas or red beans for an hour or so, then
potatoes and chopped or shredded kale is added, salt and pepper to
taste, simmer till tender.

Since they always made a week's worth, no onion or garlic was added
during cooking because the flavors became too strong after a day or so.
The chourico had enough garlic and paprika in it to flavor
the soup, anyway.

This was always served as a first course.

Portuguese chourico and linguica sausage available via mail order:
http://www.gasparssausage.com/

I have no interest in this business other than as a satisfied customer.

gloria p

On 3/16/2014 7:22 PM, gloria p wrote:
>>
>
(snippage)

> It's probably tasty but nothing like my family's recipe, where
> the broth is made from beef shank or chuck simmered with
> chourico and split peas or red beans for an hour or so, then
> potatoes and chopped or shredded kale is added, salt and pepper to
> taste, simmer till tender.
>
> Since they always made a week's worth, no onion or garlic was added
> during cooking because the flavors became too strong after a day or so.
> The chourico had enough garlic and paprika in it to flavor
> the soup, anyway.
>
> This was always served as a first course.
>
> Portuguese chourico and linguica sausage available via mail order:
> http://www.gasparssausage.com/
>
> I have no interest in this business other than as a satisfied customer.
>
> gloria p

Ah yes, Gaspar's. Surprise! I can find their chourico and linguica at
Publix.

Years ago we were talking about coffee flavoured milk. I ordered some
Autocrat coffee syrup from Gaspar's on your recommendation. Great
stuff! I think I may still have an unopened bottle of it. I haven't
thought about it in a while.

Jill

On 3/16/2014 5:30 PM, jmcquown wrote:

>
> Years ago we were talking about coffee flavoured milk. I ordered some
> Autocrat coffee syrup from Gaspar's on your recommendation. Great
> stuff! I think I may still have an unopened bottle of it. I haven't
> thought about it in a while.
>
> Jill


That was the standard gift that all visitors from MA or RI brought to
Colorado when they came to see us. "We now how much you must miss
coffee syrup!" Funny. Clam cake mix would have been nice, too,
once in a while. And coffee gelatin. I've tried to find the gelatin
(Puritan brand, maybe?) online but I don't think they make it any more.

gloria p

gloria p wrote:
> On 3/16/2014 5:30 PM, jmcquown wrote:
>
> >
> > Years ago we were talking about coffee flavoured milk. I ordered some
> > Autocrat coffee syrup from Gaspar's on your recommendation. Great
> > stuff! I think I may still have an unopened bottle of it. I haven't
> > thought about it in a while.
> >
> > Jill
>
>
> That was the standard gift that all visitors from MA or RI brought to
> Colorado when they came to see us. "We now how much you must miss coffee
> syrup!" Funny. Clam cake mix would have been nice, too,
> once in a while. And coffee gelatin. I've tried to find the gelatin
> (Puritan brand, maybe?) online but I don't think they make it any more.
>
> gloria p
I can't believe I am blanking on this! It will eventually come to me.
I can even picture the package. :-) ... Maybe Plymouth Rock.

There are even better syrups now, some of which are decaffeinated. One
is Morning Glory; another MAY be Dave's. They are sugar-based,
all-natural. Unfortunately, I did not replenish my supply because I
should not be consuming any such thing (my decision, not dictated to me,
thank goodness).

--
Jean B.

On Sun, 16 Mar 2014 17:22:49 -0600, gloria p >
wrote:

>On 3/16/2014 3:51 PM, Jeßus wrote:
>> On Sat, 15 Mar 2014 13:03:37 -0600, Janet Bostwick
>> > wrote:
>>
>>> I made this soup today and it is delicious. Very tasty.
snip
>
>It's probably tasty but nothing like my family's recipe, where
>the broth is made from beef shank or chuck simmered with
>chourico and split peas or red beans for an hour or so, then
>potatoes and chopped or shredded kale is added, salt and pepper to
>taste, simmer till tender.
>
snip
>gloria p

I'm not surprised. I've found that once you rummage around in these
national dishes, there are many ways to prepare them. Each mama has
her own way of doing it ;o)
Janet US