Ten Days of Soup! ~ Mary ~
Oh what fun it is to try out a bunch of new soups in the dead of winter! We renamed this Portuguese Caldo Verde “Pepperoni Soup” because quite frankly everybody loves pepperoni almost as much as they love bacon and this soup is not lacking in the pepperoni department. You just want to be sure to skin your pepperoni of any casing before you slice it up. And remember – the thinner you slice it the pepperoni ratio per spoonful increases.
And let’s talk about little piggys. John & I inhaled oinked this soup down so fast I almost didn’t have enough to take a picture – that’s kind of emabarrassing and I probably shouldn’t be admitting it here, but I’m going to chalk it up to us just having been to the gym for a 45 minute cardio work-out and being starving. Really, it was like we’d never seen food before in our lives.
Cauliflower Soup Grilled Gazspacho
New Mexico Red Chile Posole Corn Chowder
Wild Rice and Mushroom Soup with Chicken
Pepperoni Soup – Caldo Verde
Saute over medium heat in large frying pan:
8 ounces Sliced Pepperoni – if your slicing yourself be sure to peel off the skin!
Once a majority of the fat has come out remove pepperoni to a paper towel and in same frying pan add:
1 1/2 to 2 Pounds Sliced Russet Potatoes
Brown well on at least one side if not both. This takes awhile to do!
In a heavy soup pot over medium high heat with a little Olive Oil saute:
2 Cups Diced Onions
2 Tbsp Minced Garlic
1/4 to 1/2 tsp Crushed Red Pepper Flakes
Once translucent add the browned potatoes and
2 Quarts Chicken Broth
Bring to a boil then simmer for 15 to 20 minutes.
Mash potatoes with a potato masher only to break them up NOT to puree them!
1 Bunch of Stemmed and sliced Kale
Simmer another 3 to 5 minutes then just before serving add:
1 Tbsp Lemon Juice