Caldo verde (potato and kale soup)
4
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
This dish translates to kale and potato. The added prosciutto added a fabulous crunch that completes the meal so well.
Ingredients
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Garlic
2 clove(s), finely chopped
Potato(es)
680 g, cut into 2cm pieces
Chicken stock
4 cup(s), (1L), salt-reduced
Kale
1½ cup(s), finely shredded
Prosciutto fat trimmed
90 g, fat trimmed
Instructions
1
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic and cook for 1 minute or until fragrant. Add potato and stock and bring to the boil. Reduce heat and simmer, covered, for 20 minutes. Remove from heat.
2
Using the back of a large spoon, carefully mash potatoes to form a coarse consistency. Place saucepan over a medium heat. Add kale and cook for 5 minutes or just until just wilted.
3
Preheat grill on high. Place prosciutto, in a single layer, on a baking tray. Grill for 2 minutes or until golden and crisp. When cool enough to handle, break into shards. Serve soup topped with prosciutto.
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