Caldo Verde

Caldo verde essentially translates to green broth, or in my case one delicious Portuguese soup. I have kind of made it a mission to make soup once a week, however I should probably make it a few times a week, but there are really only three of us soup eaters in the family at this point in time. Typically when I make soup, it tends to feed an army and hence why I probably only make it once a week. Caldo verde is loaded with awesomeness. It is essentially a soup made with greens, chicken stock, and typically some smoked sausage. I actually jazz mine up a bit adding a bit of bacon, and a handful of beans, but that kind of breaks some of that traditional soup, so those are optional if you are wanting to make it.

Caldo Verde Soup Recipe
Caldo Verde Soup Recipe

Let’s get started.

Ingredients:

  • 4 Yukon gold potatoes, peeled
  • 2 russet potatoes, peel and cut into cubes
  • 1 yellow onion, roughly chopped
  • 6 cloves of garlic, roughly chopped
  • 7 cups of chicken stock
  • 1 bunch of collard greens, cut into thin ribbons
  • 1 shallot, minced
  • 4 slices of bacon, cooked and crumbled
  • 1 ring of smoked sausage (I used kielbasa) sliced into bite sized pieces
  • 1/4 cup of olive oil
  • handful of red beans, optional
  • salt to taste
  • a good loaf of crusty bread

Start by getting a large pot, or dutch oven heating on medium heat.

Add in the olive oil, garlic, shallots, and onion. Cook for about 7 minutes, adjusting the heat if necessary, just to sweat the onions. Next add in the russet potatoes and chicken stock, and cook on medium heat for about 25 minutes or until the potatoes are fork tender.

Ingredients for making Caldo Verde
Ingredients for making Caldo Verde

Once the potatoes are tender, ladle this mixture into your blender. Please note that whenever you are adding hot stuff into a blender, do not fill it all of the way up, and always use a towel to cover the top lid. Pressure builds up doing this and I would not want you having hot soup all over your kitchen!

Blend the mixture into a smooth consistency. Do this in batches if you have to. Once you have a smooth mixture, return it back to the pot on the stove. Add the beans if you are using them. Bring the soup to a medium-low heat, and during this time cooke your bacon. I like to add in the sliced kielbasa as well when cooking the bacon to get it a bit crisp.

Add the kielbasa, cooked and crumbled bacon, Yukon potatoes, and ribbons of collard greens to the soup, and cook until the potatoes are for tender. Season with any salt, to taste, if you desire.

Ladle into your soup bowls, keep your head down, and dig in! This soup is super comforting and perfect on any winter day. Serve with some nice rustic bread for dipping and repeat! Enjoy.

Dill Pickle Soup

I was first introduced to Dill Pickle Soup over a year ago at one of Milwaukee’s annual, ethnic festivals, Polish Fest. If you have never been to Milwaukee, please come from June-August as there are so many fun things to do, including an ethnic festival that takes over a major downtown park every week. The one we went to was Polish fest. I have no idea why, as none of us our Polish, but I wanted to give my kids a glimpse into some of their culture, plus I knew they would love a Polish sausage, which would lure them into a couple of attractions. For me, well, it was to try new things, and things I would typically not run into on a regular basis. That’s when I saw dill pickle soup.

Dill Pickle Soup Recipe
Dill Pickle Soup Recipe

At first glance of those words, I thought there is no freaking way this is going to be good, but hey, it’s worth a try. So as I ordered sausages for my kids, and something else for my wife, I went all in and dove into this cup of dill pickle soup. At first glance it looks like a vegetable soup, then when sticking my nose to the rim of the cup, I could smell that dill flavor coming through. Don’t get me wrong, I love pickles, especially dill pickles, but in soup? What were these Polish folks thinking? It’s soup season in Wisconsin (yes, it’s currently -6 degrees), and I figured this one would warm the soul.

Let’s get started.

  • 4 tbsp unsalted butter
  • 3 whole carrots, trimmed, and finely diced (I used my food processor)
  • 1 whole leek, cleaned, thinly diced (I used my food processor)
  • 1 whole russet potato, peeled, and cut into bite-sized cubes
  • 1 jalapeno pepper, seeds removed, diced
  • 5 cups of chicken stock, low sodium
  • 1 tsp salt, to taste
  • 1 tbsp all purpose flour
  • 1/3 cup of water
  • 1 cup sour cream
  • 1 1/2 cups of dill pickle juice
  • 4 dill pickle spears, diced
  • 1/2 tbsp cracked black pepper
  • 1/2 tbsp Old Bay Seasoning
  • Some good crusty bread, optional

Sounds great already, and trust me it is.

Start by getting your soup pot on the stove. Add in your butter, on medium-high heat, and let that melt down. Toss in your carrots, leeks, jalapeno, and potatoes, and give that a good stir. Continue to stir for about 3-5 minutes.

Dill Pickle Soup Ingredients
Dill Pickle Soup Ingredients

Next, add the chicken stock, and bring to a boil. Once boiling, reduce the heat, and bring to a simmer. Check on your potatoes from time to time, and once they are knife tender, add in the pickle juice, pickles, Old Bay, salt, and pepper.

Give that a good stir. Now, to a small bowl, add the water, sour cream, and flour. Whisk until you have a smooth mixture. This will be a small thickening agent for the soup, plus it gives a bit of great, mild sourness from the sour cream.

After a few minutes, take your whisk, and your sour cream mixture, and slowly begin whisking it into the soup. Keep whisking throughout the process. Once all of the sour cream mixture is in the pot, give another good whisk, then cover, and continue to cook for about 5 minutes.

Dill Pickle Soup Recipe
Dill Pickle Soup Recipe

Now you are ready to serve. Ladle into your soup bowl, or cup, and dig in.

What were these Polish folks thinking? I’ll tell you what, they were thinking that this bowl of soup would be nothing but delicious. Again, at first glance you think it is vegetable soup, but when bringing the soup spoon closer, you get that mild dill pickle aroma, with the subtle taste when spooning it in. My daughter, who ‘can’t stand’ pickles, at her bowl of soup. I was surprised, and upon her first or second bite she asked ‘are there pickles in this?’, and I said yes, she kept her face down, her bread dunked, and kept at it.

If you are skeptical, give it a try. My neighbors brought over a bear soup yesterday, and I traded up with my dill pickle soup. He, being Polish, had never had this type of soup, so it will be interested to get his take on it, once I see him after it begins to warm up in the great white north. Enjoy!

Lasagna Soup

My family is a big fan of lasagna, I mean who isn’t? I have made many attempts at putting a little twist on the classic, and this one is no exception. The temperature has dropped in Wisconsin, and we are settling in for the hibernation season, so I figured that I would come up with a soup, a lasagna soup at that. What I didn’t know is how much my family would love this recipe. I was a bit suspect on my kids eating it as they are not big soup eaters, but all I can say is that went up for seconds, two days in a row. Yep, it was that good.

Lasagna Soup Recipe
Lasagna Soup Recipe

Let’s get started.

Ingredients:

  • 1 1/4 lb of ground chuck, cooked and fat removed
  • 4 cloves of garlic, minced
  • 7 cups of chicken stock, more if you want it to be more ‘soupy’
  • 1 whole onion, thinly diced
  • 1 tsp salt, to taste
  • 1/2 tsp cracked black pepper
  • 1 tbsp Italian seasoning
  • 1/4 tsp red chili flakes
  • 2 tbsp tomato paste
  • 15 oz can of diced tomatoes
  • 1 jar of marinara sauce
  • 5 sheets of lasagna pasta, broken
  • 1 bag of shredded mozzarella cheese, use to your liking
  • Grated parmesan cheese, to your liking

Start by getting a medium sized soup pot on the stove, and heat it to medium heat. Toss in the ground beef, and cook until browned, breaking it up along the way. Once cooked, strain and remove all of the fat. Return the ground beef back to the stove, and toss in the onion. Cook for about 5 minutes, then add in the salt, pepper, chili flakes, and Italian seasoning. Give a good stir, then toss in the garlic, and tomato paste. Cook the tomato paste for a couple of minutes, then add in the diced tomatoes, chicken stock, and marinara sauce. Give this another good stir, and bring to a gentle boil. Once boiled, reduce the heat to medium-low, then add in the broken pasta sheets.

Lasagna Soup Ingredients
Lasagna Soup Ingredients

Cook for about 20 minutes or until the pasta is nice and tender.

When you are ready to serve, ladle into your soup bowl, shower with parmesan and mozzarella cheese, and dig in.

This is everything you love about lasagna, but in soup format, and what’s not to love about that! Hope you enjoy, and stay warm!

Smoked Turkey French Onion Soup

I don’t know about you, but I am somewhat happy that Thanksgiving is done with. Not that I did not mind a couple of days off of work, but I think my wife and I both said that we were kind of tired of eating. I think you can only have so many leftovers and then get tired of them, but as much as I like to come up with some leftover recipes, I decided that I would come up with a new recipe of sorts; the smoked turkey French onion soup. I normally make French onion soup around Christmas time, but whoa was I ever glad I made a batch of soup this past week. Not only was it light, but did it ever hit the spot.

Smoked Turkey French Onion Soup Recipe
Smoked Turkey French Onion Soup Recipe

If you do not have smoked turkey, no worries, Leftover turkey breast will suffice but the light smokiness give it a really great flavor.

Let’s get started.

Ingredients:

  • 4 whole onions, thinly sliced
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 2 cloves of garlic, minced
  • 1 tsp salt
  • 1 tsp sugar
  • 8 cups of beef stock
  • 1/2 cup of dry Vermouth
  • 1 cup smoked turkey breast, cut into cubes
  • 1/2 tsp cracked black pepper
  • 1 1/2  tbsp fresh thyme
  • French baguette, cut into rounds
  • 2 cups of Alpine style cheese, finely grated

Start by heating a medium sized pot on medium heat. Add in the oil, butter, and toss in the onions and garlic. After the onions begin to sweat out, add in the salt, and sugar. Continue cooking until the onions caramelize. This can take up to 30 minutes, so keep an eye on them, not letting them burn, and adjust your heat to medium low. Take in the smell. Gosh I love that smell.

After the onions caramelize, add in the turkey, thyme, vermouth, and cook for a few minutes before adding in your beef stock. Bring to a boil, then reduce the heat, and cook for about 25 minutes.

Smoked Turkey French Onion Soup Recipe
Smoked Turkey French Onion Soup Recipe

 

Before you are ready to serve, preheat your oven to 400 degrees. Take a couple of rounds of your baguette, and generously top with the grated Alpine cheese. Place into the preheated oven, cooking for about 6-8 minutes or until the cheese is nice and melted. You can probably placed under your broiler as well. Your call.

When you are ready to serve, ladle the soup into a soup bowl and place the bread on top.

Dig in. Dunk that bread into the soup, spoon that deliciousness into your mouth and repeat. My wife,daughter and I fell in love with this soup, and it was one that had you going back for more. My wife and I both lifted our bowls at the end to finish every last drop of that awesome broth, and that is rare. Yep, this is a good one. Hope you enjoy!