Sopa Verde
This is a delicious kale and chicken soup with plenty of garlic, white wine and that light, distinctive Portuguese flavor of cloves. In Portugal, "caldo" is generally a lighter soup, and "sopa" is a soup with more vegetables and meat, and is often thickened slightly by using potato cooking water, as this one is.
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INGREDIENTS
Nutrition- 8cups water
- 1small onion
- 4whole cloves
- 1lb red potatoes, peeled
- 1⁄2
- 1
- 4
- 1 1⁄2tablespoons olive oil
- 1⁄2
- 1⁄2teaspoon ground coriander
- 1teaspoon paprika
- 1⁄4teaspoon cayenne pepper
- 3⁄4
- 3tablespoons fresh lemon juice
DIRECTIONS
- In a large soup pot, bring to a boil the 8 cups of water, the chicken breast, onion, and cloves; skim off any foam.
- After 10 minutes, add the potatoes and simmer for another 25 minutes.
- Reserve the broth.
- Discard the onion and cloves.
- Transfer the potatoes and chicken to a plate to cool; when cool enough to handle, cube the potatoes and shred the chicken.
- In a small saucepan, saute the 1 cup chopped onion and the garlic in the olive oil until tender but not browned.
- Transfer this into the reserved chicken broth, along with the kale, white wine, coriander, paprika, and cayenne pepper.
- Add the chicken (still reserving the potatoes) and salt and bring to a boil.
- Reduce heat and simmer, covered, for about 1-1/2 hours.
- Add reserved potatoes and simmer another 1/2 hour, uncovered.
- Correct seasoning if you wish, and just before serving, stir in the fresh lemon juice.