January is National Soup Month. I love soup both hot and cold. The soup recipe below had its start with a recipe by Poppy Cannon in Eating European at Home and Abroad published by Doubleday in 1961. I altered it to suit our family. Poppy Cannon (August 2, 1905 - April 1975) was at various times the food editor of the Ladies Home Journal and House Beautiful.BEAUTIFUL Soup, so rich and green,
Waiting in a hot tureen!
Who for such dainties would not stoop?
Soup of the evening, beautiful Soup!
Soup of the evening, beautiful Soup!
- by Lewis Carroll
Perhaps best known for her books on food, Miss Cannon was also the author of 2,000 magazine articles on a variety of topics, and wrote newspaper columns ranging from fashion and travel to race relations as well as poetry and fiction. Read more...
Emeril LaGasse makes this Portugese soup with linguica sausage added. I have tried that and my children like this Vegan version better.
Ingredients for Caldo Verde Soup:
6 Potatoes
4 tablespoons Olive Oil
¼ teaspoon Black Pepper
1 tablespoon Salt
1 Dried Hot Pepper (optional)
4 cups shredded Greens (Kale or Turnip are especially good)
2-6 cloves fresh Garlic
2 quarts Water
6 Potatoes
4 tablespoons Olive Oil
¼ teaspoon Black Pepper
1 tablespoon Salt
1 Dried Hot Pepper (optional)
4 cups shredded Greens (Kale or Turnip are especially good)
2-6 cloves fresh Garlic
2 quarts Water
Wakame finely shredded with scissors (optional and to taste)
Peel and slice the potatoes. Cover with water and add olive oil and peeled garlic cloves, and cook until tender. Remove the Hot Pepper. Mash the potatoes and garlic in the broth. Add salt and pepper. Then add 4 cups shredded fresh greens or one large package of frozen greens and the wakame if using it. I almost always use frozen because it’s faster than shredding fresh greens and the results are good. Cook for an hour or until the greens are tender.
And to those who know and love Lewis Carroll as much as I, please forgive the poetic license and quotation wantonness. I know the soup spoken of was Turtle, Mock Turtle.
Peel and slice the potatoes. Cover with water and add olive oil and peeled garlic cloves, and cook until tender. Remove the Hot Pepper. Mash the potatoes and garlic in the broth. Add salt and pepper. Then add 4 cups shredded fresh greens or one large package of frozen greens and the wakame if using it. I almost always use frozen because it’s faster than shredding fresh greens and the results are good. Cook for an hour or until the greens are tender.
Note: If you are cooking for dedicated hot food haters, make Caldo Verde without the hot pepper and serve Louisiana hot sauce or Tabasco as a condiment. Ms. Cannon writes that this soup may be made with a combination of cabbage and spinach. I found that combination insipid. She also does not include garlic. I don’t think she would recognize my version but I must thank her for the fabulous start.
And to those who know and love Lewis Carroll as much as I, please forgive the poetic license and quotation wantonness. I know the soup spoken of was Turtle, Mock Turtle.
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