delicious recipes from a messy kitchen

This is a recipe for the simplest of simple soups.

Onions? None. Garlic? Nada. Notably missing from action: shallots, ginger, curry, coconut milk, chicken stock, carrots, celery fronds, fresh herbs, dried herbs, splashes of lemon, squirts of lime, and all spices beyond a sprinkle of salt and a dash of pepper.

But raise not a skeptic eyebrow until you’ve tried this simple recipe, my friends. With only seven ingredients, this humble approximation  of rustic Portuguese caldo verde warms the spirit on a fall evening, surprises with unexpected textures, and satisfies in a way that only a simple soup can.

{RECIPE} SWEET POTATO CALDO VERDE

{MAKES} 4 to 6 servings

{INGREDIENTS}

2 lbs sweet potatoes, peeled and cut into 1/4 inch thick rounds

1 1/2 tsp course sea salt

8 C water

1/4 C olive oil

generous scattering of freshly ground black pepper

1 lb or approximately 4 links chorizo or Portuguese linguica sausage (I used fresh chicken chorizo from Meinhardt Fine Foods)

1/2 lb or approximately 4-5 C kale, washed, destemmed and very finely shredded

{DIRECTIONS}

one. In a large pot, combine the sweet potatoes, salt and water. Bring to a boil, then lower the heat and simmer uncovered for about 15 minutes or until they are are soft and mashable.

two. With a slotted spoon, transfer the sweet potatoes to a separate bowl. Keep the cooking water in the pot for the soup… waste not, want not! With a potato masher, fork, or wooden spoon, mash the sweet potatoes then return them to the pot of water.

three. Stir in the olive oil and add a very generous grinding of pepper.

four. Bring the soup back to a simmer over medium heat.

five. Prick the sausages in a few places with a fork and add them to the pot. Simmer for 15 minutes.

six. With tongs, remove the sausages and slice them into 1/4 inch thick rounds. Set them aside for the time being.

seven. Add the shredded kale to the simmering soup. Boil, uncovered, for just 3 to 4 minutes.

eight. Remove from heat and add the sliced sausage.

nine. Serve in warmed bowls with a crusty, rustic bread to warm a cool evening.

{INSPIRED BY}

Arthur Schwartz’s Caldo Verde recipe in Soup Suppers (HarperPerennial, 1994).

Tags: chorizo, kale, simple, soup, sweet potato