Caldo Verde and Avgolemono Soups
Ingredients
- 2 tablespoons olive oil
- 1/2 pound garlicky pork sausage such as chourico, linguica or kielbasa
- 1 large onion chopped
- 4 cups chicken broth
- 1.5 pounds potatoes thinly sliced
- 1 pound kale thickest stems removed and leaves thinly sliced
- 8 cups chicken broth
- 1 cup orzo or 1/2 cup long-grain rice
- 3 eggs
- 6 tablespoons lemon juice fresh
- 1 tablespoon parsley finely chopped
Instructions
- Heat oil in a large pot. Add sausage and onion and cook until sausage browns and onion softens, about 5 minutes.
- Add broth, potatoes, kale, and 2 cups of water. Bring to a boil, reduce heat and simmer for 25 minutes until potatoes are soft and kale is tender.
- Break up some of the potatoes against the side of the pot to thicken the soup. Adjust liquid if necessary. Season with salt and pepper.
- For Avgolemono: Combine broth and orzo/rice in a pot and bring to a boil. Reduce heat and simmer, covered, until tender (10 min for orzo, 20 for rice).
- Whisk eggs with lemon juice. Whisk about 1 cup of hot broth into the egg mixture. Pour egg mixture into the pot and stir. Do not boil.
- Garnish with parsley.
