How to Make a Really Easy Soup (Sopa Caldo Verde - Green Broth Soup)

This soup is so easy to make, you don't really need a recipe. So, I'll list the ingredients and give you few basic tips. Again, Portuguese food is so versatile that you can adjust anything to your own and your family's taste! Just a little aside: I made this soup constantly when I was in college. My friends ALWAYS wanted in on the making and enjoying of it! My favorite memories involve sitting around with family and friends, slicing kale and chit-chatting.

Instructions

Difficulty: Easy

Things You’ll Need:

• A large pot
• About 6 quarts of water (more or less, depending on how much you'd like to make - EXPERIMENT!)
• One head of Kale, curly or flat, it doesn't matter. Or one bag of pre-cut from your grocery store.
• 1 box of dried flake potatoes (not authentic but EASY!) or as many boiled potatoes as will make a thick broth.
• Extra Virgen Olive Oil
• Optional: Some kind of smoked meat -Kielbasa works, so does Chorizo or Linguica.
• Salt to taste

1. Add two table spoons of salt to the water and let heat to a rolling boil.
2. While waiting for the water to boil, de-vein and roll the kale (flat only, the pre-bagged stuff you can just throw right in) into a fat cigar shape.
3. Slice the roll of kale very thin so it looks like grass clippings. Then, add it to the boiling water.
4. Add the potato flakes a little at a time till the consistency is a thick-ish soup. **Just enough potato flakes to thicken the broth. Save the rest in a plastic zip-bag to keep the moisture out.**
5. Add the olive oil, to taste, and the meat. Let the sausage/meat plump up and infuse. You can turn the heat down to a simmer at this point.
6. When the kale is tender and the sausage plump - your soup is ready! PLEASE NOTE TIPS BELOW!

Tips & Warnings

• The longer you let it cook, the thicker the soup will be.
• Also, the longer you store it, the more the flakes will absorb water and get thicker. You can just add water to thin it down.
• Store it for about 5 days in the fridge, after that, throw out the remainder.
• The longer it sits, the better it tastes as the flavors mingle.
• Some people like to mince garlic or onion and give it a quick fry in a couple table spoons of olive oil, THEN add water and set to boil. It makes the kitchen smell delicious and adds extra flavor.
• You might even decide to brown a few slices of whatever meat you're using before adding the water. The flavor will infuse the water/potato/kale.
• When serving, present with a few slices of the meat cut on the diagonal and floating on top. Drizzle a few drops of tobasco over it all.
• This soup is ready very quickly. I've done it in 13 minutes, but it does tast better the next day.
• Serves 5-6 people, and it's very filling. Make sure you have room in your fridge for leftovers!
• BEWARE: Your friends will want to know how to make it too!!!! They might start showing up at dinner time, so plan on guests!