Subject: Green Soup
From: Unicorn (unicorn@indenial.com)
Date: Mon Feb 14 2000 - 09:09:20 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Thanks to reader Jo Schubert for today's food funny. It has the ring
of a true food funny, but Jo makes no claims along those lines.
My father is retired from working in grain elevators. But over the
harvest season he still works weighing trucks as they come in from the
field and dump their grain. When little kids are in the trucks he
gives them lollipops. Well, this one farmer always had the oldest of
his two granddaughters with him and dad would give her two: one for
her and one for her sister. One day the farmer brought in the
youngest of the two and dad gave her two lollipops: one for her and
one for her sister. She looked at it and exclaimed, "Look grandpa,
brand new and never been used!"
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
If Portugal had a national dish, this would be it. This soup is to be
found in every corner of the country, without regard to climate or
season. In Portugal the green used is "couve gallego," or Galician
cabbage. Our recipe calls for greens that are more widely available.
To be perfectly authentic, each serving should contain a piece of
"salpicao" (cured pork loin) and "chourico" (garlicky sausage), and I
have made appropriate substitutions for those ingredients which are
difficult to find outside of Portugal.
Green Soup (Caldo Verde)
1 lb (500 g) collards, kale, or turnip greens
1 large yellow onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
4 Tbs (60 ml) olive oil
4 to 6 large potatoes, peeled and thinly sliced
8 cups (2 L) water
6 oz (175 g) Portuguese chourico, Spanish
chorizo, or Italian pepperoni, thinly sliced
Salt and freshly ground pepper to taste
Wash the greens and remove stems and coarse veins. Roll 6 or 8 leaves
at a time into a tight roll and slice as thinly as possible with a
sharp knife. Repeat with the remaining leaves and set aside. Saute
the onion and garlic in the olive oil in a large pot over moderate
heat until they are golden but not brown. Add the potatoes and saute
an additional 2 to 3 minutes, stirring occasionally. Add the water
and bring to a boil. Simmer covered for 20 to 25 minutes, until the
potatoes are thoroughly cooked. Mash the potatoes right in the
cooking pot, using a potato masher or a large spoon against the side
of the pot. Meanwhile, cook the sliced sausage in a skillet for 10 to
12 minutes, until most of the fat is rendered out. Drain the sausage
and add to the pot along with the chopped greens. Cook for 5 to 10
minutes over low heat, until the greens are tender. Season with salt
and pepper. Serves 6 to 8.
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