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Pepperoni Soup

January 24, 2010

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.

Other soups you might enjoy:
Cauliflower Soup      Grilled Gazspacho
New Mexico Red Chile Posole      Corn Chowder
Wild Rice and Mushroom Soup with Chicken
Yellow Lentil Curry     Chicken Wild Rice Broccoli     Black Eyed Pea

 

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!

Now add:
    
1 Bunch of Stemmed and sliced Kale

Simmer another 3 to 5 minutes then just before serving add:
    
1 Tbsp Lemon Juice

6 Comments leave one →
  1. lvegas permalink
    January 24, 2010 6:49 pm

    Wow, these is something wonderfully different that I really, really want to try! No need to be afraid of the fat in the pepperoni when you pre-fry it like you’ve done. What a great recipe! kathyvegas

  2. January 24, 2010 8:12 pm

    Speaking of pepperoni, I do love them and it’s what I’ve always wanted for a pizza. Adding them to soups would be great. This is the kind of soup that I would like to have.

  3. January 24, 2010 8:15 pm

    Pepperoni soup? What, What, What?
    It does sound good…and if it works for linguisa and chorizo, why not pepperoni?

  4. Pat permalink
    January 24, 2010 11:13 pm

    I think you have another winner here, Miss Mary!
    I love the picture and the bowl !!!

  5. January 25, 2010 4:59 am

    I thought pepperoni is only for pizzas but this soup looks very delicious. Simple to make too. I have to try it.

  6. January 26, 2010 9:02 am

    i loooooooooooooooooooooooove pepperroni. all along i’ve just used it for salad, pizza or simply eat it plain.
    now making soup sounds very interesting to me, but i bet it must taste super flavourful!
    wonderful inspiration

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