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Caldo Verde (Portuguese Cabbage Soup)
From Athens Locally Grown
<p>Though this recipe calls for cabbage, you can also use most any green available this time of year, including kale, chard, or broccoli leaves.</p>Source: From "Twelve Months of Monastery Soups" by Brother Victor-Antoine d'Avila-Latourrette. (Entered by Eric Wagoner)
Serves: Serves 6
1/2 cup olive oil
3 onions, chopped
6 potatoes, peeled and cubed
1 small cabbage, chopped
8 cups chicken stock, veggie stock, or water
1 cup white wine
salt and pepper to taste
Step by Step Instructions
- Pour the oil into a soup pot and saute the onions lightly for up to about 5 minutes. Stir often.
- Add the potatoes, cabbage, chicken stock, wine, salt, and pepper. Bring the soup to a boil, then lower the heat and cover the pot. Simmer the soup for about 1 hour. Then turn off the heat and let the soup rest for 10 minutes. Serve hot.
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