Caldo Verde with Crispy Bacon Farofinha

80

4

servings

Ingredients

  • Green soup:
  • 1 stalk of celery, chopped into large pieces
  • ½ onion chopped into large pieces
  • ½ leek, chopped into large pieces
  • 2 bay leaves
  • 1 sprig of thyme or rosemary
  • Bacon Farofa:
  • 1/3 cup (tea) diced Sadia Bacon
  • 3 slices of toasted Italian bread (or stale bread)
  • 1 tablespoon of olive oil Soup:
  • 5 cabbage leaves
  • 2 tablespoons of olive oil
  • 1 cup Sausage Sausage, cut into half moons
  • ½ onion coarsely chopped
  • 4 peeled potatoes in large cubes
  • 1 teaspoon of salt
  • ½ spoon (black pepper

Method of preparation

  1. To make the green broth, add the celery, onion, leek and herbs to a pan and let it sweat until its aromas start to be released, then add 2 liters of cold water and let it boil for at least 1 hour on low heat;
  2. Meanwhile, make the bacon crumble by placing the bacon pieces in a frying pan over very low heat, letting them fry in their own fat, until they are very dry;
  3. In a processor, place the toasted bread, bacon and a drizzle of olive oil and blend quickly until coarse crumbs form. Set aside to finish the soup;
  4. To blanch the cabbage, boil some water, add the cabbage to the hot water for 2 minutes; remove the cabbage and then place it in a bowl with water and ice (until the cabbage has time to cool);
  5. In another pan, heat the oil and brown the sausage slices;
  6. Reserve ¾ of the sausages and keep ¼ in the pan to add flavor to the broth, add the onion and let it wilt well, add the potatoes, then mix them in the stew and season with salt and pepper;
  7. Add the green broth and cook over low heat until the potatoes are well cooked and soft;
  8. Meanwhile, cut the cabbage in half, place one on top of the other and fold twice so that the leaves are very tight. Cut with a sharp knife into very thin strips;
  9. Once the potatoes are cooked, blend the entire contents of the pan until smooth (be careful not to let the blender lid come off due to the heat of the soup);
  10. Return the blended soup to the pan, add the sliced ​​cabbage and browned sausage slices. Let it cook over low heat for about 5 minutes, until the cabbage is soft (do not overcook it to maintain its green color);
  11. Adjust the salt and pepper and serve with bacon crumbles.

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