Simple Way to Prepare Gordon Ramsay Slow Cooker Caldo Verde Soup

Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, slow cooker caldo verde soup. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Slow Cooker Caldo Verde Soup is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Slow Cooker Caldo Verde Soup is something that I’ve loved my whole life.

Caldo verde, a potato and kale soup from northern Portugal, is one of those dishes that seem custom-made for lazy rainy days, when you want something hearty and comforting but don't feel like putting in a ton of effort. Add kale and continue to cook until russet potato slices have completely broken down. Bold and zesty Portuguese Caldo Verde Soup, a peasant dish with tons of wow-factor! Transfer the blanched beef into the slow cooker together with the rest of the aromatics.

To get started with this recipe, we have to prepare a few components. You can cook slow cooker caldo verde soup using 14 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Slow Cooker Caldo Verde Soup:

1. Take 2-3 garlic cloves
2. Take 1-2 yellow onion
3. Take 1 lb linguica or chourico
4. Get 1 lb. Yukon gold potatoes
5. Prepare 1-2 cups chopped carrots
6. Make ready 1-2 tbsp olive oil
7. Prepare 2-3 bay leaves
8. Prepare 1 tsp sweet Spanish paprika
9. Make ready 1 tsp dried oregano
10. Prepare 1-2 pinches ground cinnamon
11. Make ready 4 cups low sodium chicken broth
12. Get 4 cups cold water
13. Get 2-4 cups chopped kale
14. Take Ground black pepper for taste

Get out the slow cooker–this one-pot wonder makes it easy to prepare a South-of-the-Border favorite, with just the right amount of spice. It can be found in the Mexican section of supermarkets. The tortilla pieces will dissolve during cooking, adding flavor and some thickening to the soup. Skim off any foam or scum that comes to the top.

Instructions to make Slow Cooker Caldo Verde Soup:

1. Dice the garlic and onions, separate into two piles.
2. Lengthwise, slice the linguica/chourico in half, then cut into quarter inch slices
3. In a hot pot over medium heat, coat the pot with olive oil. Add the garlic. Saute the garlic for a minute or two.
4. Next add the onions and carrots into the pot. Cook together with the garlic for about 5 minutes.
5. Once the onions are translucent, the linguica goes into the pot. Cook the linguica until it is slightly browned. Add all of it into the slow cooker.
6. Cut the potatoes into one inch pieces. Place the potatoes into the slow cooker.
7. Stir everything into the slow cooker, except for the kale. Place the bay leaves on top. Close the slow cooker, set the temperature to low, and cook for about 8 hours.
8. After 8 hours, discard the bay leaves and remove the linguica with a slotted spoon. Put to the side. Mix in the kale and cook for another 30 minutes with the temperature on high.
9. When 30 minutes is over, use a hand blender to blend to almost smooth. It is okay to have some chunks. Stir back in the linguica. You do not need to blend. That is totally optional.
10. Enjoy!

The tortilla pieces will dissolve during cooking, adding flavor and some thickening to the soup. Skim off any foam or scum that comes to the top. Remove the chicken from slow cooker. Inspired by Portuguese caldo verde, this hearty, richly flavoured soup is a yummy way to use up an entire bunch of kale in one go. Using immersion blender, purée soup until almost smooth with a few chunks.

So that is going to wrap it up for this exceptional food slow cooker caldo verde soup recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!