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Portuguese Green Soup (Caldo Verde)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)17.3692
Energy (kCal)436.3579
Carbohydrates (g)11.0111
Total fats (g)35.6377
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a 4 quart stockpot, combine water, potatoes, onion, garlic, and linguica. | 2. Cover and bring to a boil over high heat. Reduce heat to medium/low, season with salt and simmer until the potatoes are very tender, 20-30 minutes. | 3. Cut heat, remove linguica, cut into small pieces and set aside. Puree contents of the soup to a smooth consistency and return to a boil. | 4. Add the prepared kale, linguica pieces and olive oil. Simmer until the kale is bright green and tender, but not mushy, approximately 5 minutes. | 5. Serve with crusty bread and salad. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 8 cups 0.0 0.0 0.0 0.0
    russet potato 5 peeled quartered - - - -
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    garlic clove 3 -4 diced - - - -
    sausage 1/4 lb 392.3579 0.7371 16.1592 35.5277
    salt 1 tablespoon coarse - - - -
    kale 2 -3 cups cut 0.0 0.0 0.0 0.0
    extra virgin olive oil 1/4 cup - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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