Tagged: Portuguese recipe

Recipes / Side Dish / Soups

Broccoli & Cauliflower Corn Chowder


Dear friends,
Get your family to eat their veggies with this sweet and savory soup. I put some chopped red pepper to brighten up the colors. I used low fat dairy to reduce calories, but if you want to use whole milk and cream you’ll get the same great flavor. This will give you about 10 bowls of soup,if you want to make less just cut the recipe in half. I came up with this recipe for my mom, who had undergone surgery, leaving no appetite. This soup brought her strength back. It’s packed with iron, calcium and vitamin C. Enjoy!

Recipe:

Ingredients:

2 lb bag chopped frozen broccoli (use fresh if you desire)
1 lb bag frozen cauliflower
1 lb bag frozen corn
1 large onion chopped fine
1 clove chopped garlic
1/2 small red pepper
1 tbn salt
1/2 tsp blk pepper
4 cups chicken or veg broth
1/2 gallon low fat milk
1 cup low fat half & half
1/2 cup shredded cheese( any kind)
1/2 cup shredded sharp Parmesan, or Pecorino cheese
1/4 stick margarine
1/4 cup olive oil
1/2 cup flour

In your nonstick or heavy soup pan, saute onions & garlic in the olive oil and margarine for about 5 minutes until the onions are cooked but not browned.

Add chicken broth, broccoli, cauliflower & salt. Cook for about 8 minutes until veg are cooked and remove pan from heat.

Remove about 2 cups of the veg florets, chop them coarsely and set them aside.

With an immersion blender puree the veg until they are mashed but not too dissolved.

Set aside 1 cup of the milk. Add remaining milk, cream, chopped pepper, blk pepper, and corn. Cook on med heat for about 10 minutes.

In a small bowl mix flour with the one cup of milk untill creamy, then slowly add 1 cup of the warm milk to the flour mixure.

Slowly add the flour mixture( slurry) to the soup and stir well. Add the chopped flowerets to the soup and mix.

Reduce the heat to low heat and let the soup simmer for about 1/2 hour stirring the soup regularly.

Try not to turn the heat up past med, or the soup will overspill and burn. Add more salt or pepper to taste.

Let the soup cool and store it in the fridge.If it thickens too much just add a little warm milk, or cream when you heat it up.

 

 

 

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Caldo Verde – Portuguese Green Soup

 FIRST POST 1-15-2010

   Classic Caldo Verde Soup

Today we’re going on a journey to Portugal were the classic green soup, “Caldo Verde” is probably the most loved and well known soup in the country.

Caldo Verde, originated in the northern Minho region of Portugal and is made with basic ingredients of potato and onion puree, and collard greens. There are many variations to this basic recipe in every Portuguese kitchen where ingredients are added such as red or white beans, ham hocks and meat bones to flavor the broth.

Sometimes Caldo Verde is mistaken for another classic known as “Kale Soup” which is very popular in the New England.  The Kale version uses cubed potatoes, chopped chourico, tomatoes, and chopped Kale and looks nothing like Caldo Verde.

This is a very healthy soup because collard greens are considered to be one of the healthiest foods in world since they’re loaded with vitamin.

I learned to make this soup at a Portuguese Restaurant named “The Matador” which my brothers owned for almost 15 years. This soup was made fresh every day and sold out by the dinner rush.

We used hand crank processor imported from Portugal to Chiffonade (translates to “made of rags” in French) to cut the collard greens into thin strips.

My recipe is for a large pot of soup that will last you for a few days but don’t worry if it seems to much because this soup keeps well and it’s even better the next day.
 
It you find that it seems to thicken the next day, just add a little amount of boiled water to make to make it thinner. This will be your family’s  favorite especially on cold winter days. Enjoy!
 
This is recipe number 1; in my Taste Portugal | 101 easy Portuguese recipes cookbook! Download this recipe and 100 other recipes to your computer, kindle, ipad and iphone on my new electronic cookbook!
 

 

Click here to buy: Taste Portugal | 101 easy Portuguese recipes

 

 
Ingredients:

10 potatoes (peeled & cut into 1 inch slices)
2 large onions
2 cloves garlic
1 large bay leaf
1/4 cup olive oil (or more to taste)
1 tbsp salt
1/2 tsp pepper
1 whole medium Chourico (Portuguese) sausage (rinsed and dried)
6 cups of washed collard greens (sliced very thin)
10 cups water or more

 

Instructions:

In large soup stock pot, place water, broth, potatoes, onions, garlic, olive oil, and bay leaf. Cook on high for 20 – 30 minutes, or until potatoes are cooked.

Remove from heat, remove bay leaf and puree the soup with hand blender until it turns into a creamy like base. If you find the soup is too thick, add a little boiling water.

Place the pot on medium heat and add the Chourico sausage. Cook for about 10 minutes.

You may cook Chourico in separate pan in boiling water if you don’t want a smokiness taste in the soup.

Remove Chourico and slice into 1/4 inch slices and set aside for garnish.

 Add the collard greens and cook on medium heat  for about 5 – 10 minutes depending on your preference.

When ready to serve the soup add 3 slices of Chourico into each bowl for garnish. Add a drizzle of olive oil, and crushed pepper to taste.

Add more Chourico if you prefer of course! Enjoy!