Fall is here, that means soup!

Fall is really here now. 49 degrees this past Saturday morning. Mother nature is not screwing around, but hopefully she’ll give New England at least a decent amount of fall weather this year. With fall comes some of my favorite things; Cashmere, Pumpkin Spice Lattes, Foliage, and Soup! During a countryside drive, just a few miles outside of Boston yesterday, I found myself on a post brunch jaunt with a few friends through the towns of Weston and Lincoln, MA.   We had quite the random yet very eventful afternoon. Our ‘country drive’  took us to an estate sale, a farm selling eggs and meat, a nursery tree farm, and a handful of farm and flower stands.  It was a perfect fall day.





I purchased a beautiful bunch of Kale and some lovely baby carrots from Blue Heron Organic Farm. This instantly gave me inspiration to make one of my surprisingly favorite soups I was introduced to early on in culinary school.  I say ‘surprisingly’ because upon first glance of the recipe, it had a few ingredients I wasn’t crazy about at the time, plus it seemed rather boring.   I can assure you this soup  is anything but boring and it is PACKED with flavor.  It is also incredible easy to make and keeps well for days.

Caldo Verde

Yield 1 ¼ Gallon, 16 portions (10fl oz each)

2oz         olive oil

12oz       onions, chopped finely

1-2          garlic cloves

4lb          potatoes, peeled and medium diced

4 qt        water

1lb          sausage, pref: Portuguese chourico, or Spanish Chorizo

tt             salt

tt             pepper

2lb          kale

1. Heat oil in a soup pot, add the onion and garlic, cook slowly until soft but do not brown.

2. Add the potatoes and water. Simmer until the potatoes are very tender.

3. Puree the soup, for a coarser texture or simple mash it in the pot.  (you can also leave the potatoes cubed if you like the look better.

4. Cut the sausage into this slices. Heat it slowly in a sauté pan to render some of the fat.

5. Add the sausage to the soup. Simmer for 5 minutes and season to taste.

6. Prepare the kale, remove hard rib from the center, chiffonade the leaves.

7. Add to the soup and simmer for 5 more minutes. Check the seasoning.

8. Soup should be served with coarse peasant bread. In this case, I will be also making Chef Casey’s ‘No knead bread’

Get cozy on cold fall day with this delicious soup!