Saturday Soup

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Along with my cookbook addiction, I am a recipe hoarder.  If there is a recipe that remotely interests me, I cut it out and stow it in a file.  It’s a sickness.  I can usually stop myself at Things That I Shouldn’t Make like cakes and breads and anything “cream of”, but I do have a taste for the novelty – you can bet that the woven bacon thing in the Times is in there – and I must have at least five recipes for carrot ginger dressing.

In my excavation, I came across an old recipe for caldo verde, surely not the only one in that bulging file.  This one, from an old Marie Claire, could be in made 15 minutes.  It was Saturday, I had all day, I could afford to be leisurely.  The recipe called for mashing the potatoes to quickly thicken the soup, which I didn’t do since I like chunks of potatoes and time would take care of flavor and thickness. I also added white beans for more heft and because I like them too.

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Caldo Verde

-in a large stockpot, heat 3T olive oil over medium

-add 1 finely chopped onion, cook until translucent, about 5 minutes

-add 4 minced garlic cloves, stir to coat

-add 5 cups of water and 2 chopped potatoes

-bring to a boil, simmer until potatoes are done, about 10 minutes

-in a small skillet, heat 1 cup thinly sliced chorizo over medium, about 2 minutes

-deglaze pan with 1/2 cup soup stock

-add chorizo, liquid, 2 cups chopped kale, and 1 14-oz. can white beans

-bring to boil, cook 2 minutes

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