Luci's Tasty Adventures

This recipe was inspired from 1 Stock, 100 Soups, by Linda Doeser.  Caldo Verde soup is traditionally made made with Kale and Linguica sausage.  I decided to use Chicken Andouille Sausage and Napa Cabbage.  I went with the cabbage because I had it left over from another recipe, and decided to use chicken andouille sausage over linguica because it is much healthier.

The end result gives you a very rustic hearty soup that will kick the chill out of any winter rainy day, and its easy on your pocket book.  The cabbage is briefly cooked right before service so it is tender and still a little crispy, and the spiciness of the sausage adds the right about of zing.  Enjoy!

Ingredients:

• 3 Tbsp olive oil, plus extra for drizzling
• 1 sweet onion, chopped
• 3 cloves of garlic, chopped
• 3 large potatoes, diced
• 6 ½ cups vegetable stock
• 12 ounces chicken andouille sausage, thinly sliced
• 4 cups napa cabbage, finely chopped
• 2 green onions, chopped for garnish
• kosher salt and pepper to taste

Method:

Heat large stockpot over medium heat, add 1 tbsp of olive oil.  Place the sausage slices in the pot, do not overcrowd the pan; work in batches.  Let sausages cook for a few minutes till the develop a small crust, then flip them over and cook for another minute or two.  Removed sausage from stock pot.  There should not be much oil left behind in the pan, only the drippings from the sausage, this is the nice part about working with the chicken sausage.














Turn heat down to low and add 2 tbsp olive oil, onions and garlic to stock pot, with a tsp of kosher salt.  Cook them till they are softened; about five minutes.  Add chopped potatoes and stir; cook for three minutes.  Increase heat to medium and add vegetable stock.  Bring soup to boil then turn heat down to low; cover and simmer for 10 minutes, or till potatoes are tender.

Remove stockpot from heat and mash potatoes using a potato masher.  Taste soup and add salt and pepper to taste.  Add cabbage and sausage to the soup and simmer for 5 minutes.  Serve immediately; garnish with green onions and drizzle of olive oil.  

Serves 6