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Caldo Verde from Savoy Cabbage

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Caldo Verde from Savoy Cabbage

The perfect caldo verde from savoy cabbage recipe with a picture and simple step-by-step instructions.

  • 250 g Floury potatoes
  • 1 Pc. Clove of garlic
  • 750 g Vegetable broth
  • 0,25 Savoy cabbage head
  • 1 pinch Salt
  • 1 pinch Pepper
  • 0,5 bunch Coriander
  • 2 Splash Cold pressed olive oil
  1. Peel and dice the potatoes and sauté them with finely chopped garlic in a saucepan. Pour in the broth and simmer for about 20 minutes. Then puree.
  2. Wash the savoy cabbage, remove the stalk and cut as fine strips as possible.
  3. Bring the soup to the boil again, add the savoy cabbage strips and simmer for another 5 minutes. Season to taste with salt, pepper and the zest of a lemon.
  4. Divide the soup on plates and serve with finely chopped coriander and olive oil.
Dinner
European
caldo verde from savoy cabbage

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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