Calo Verde

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The Portuguese national soup. A dry red Portuguese or Spanish wine best accompanies this dish.

Ingredients

1/4 C. virgin olive oil
2 medium onions, chopped
4 cloves garlic, minced
3 medium potatoes, pared and diced
2 quarts chicken stock
3 C. green cabbage, thinly sliced
3 C. fresh spinach, well-rinsed, stemmed and thinly sliced
1/2 tsp. white pepper

Directions

In a large pot, heat oil and sauté onions and garlic 10 minutes. Add potatoes and sauté an additional 10 minutes. Add stock, cover and simmer 2 hours. Add cabbage, spinach and pepper. Simmer, uncovered, 45 minutes or longer.

Variation: For a cream version of Calo Verde, follow the above recipe until the cabbage and spinach have simmered 45 minutes. Remove soup from heat and separate solids from stock with a sieve. Return stock to pot. Puree solids in a food processor or blender. Return to soup and add 1/2 C. light cream. Stir gently to combine. Heat soup until hot, but not boiling.

Yield: 6-8 servings

From: Quick Recipes for Creative Cooking