Reviewed: Jan. 1, 2010

I made this soup as part of an international menu for New Year's Eve. It was delicious without any changes to the recipe and so easy to make! I had many requests for the recipe, and even my 12 yeart old who didn't want green things in her soup loved it! The best part was that there was no dairy in the soup yet it was still creamy and smooth! My husband can't wait for me to make it again!

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Reviewer:

Joyce

Reviewed: Oct. 25, 2009

Very good soup, but I changed it up a little bit. I peeled and diced 5 small/medium potatoes and simmered them in 2 1/2 cups water for 10 min. While they were simmering, I sauteed the diced onion and 4 cloves garlic in the olive oil in my soup pot. I poured the potatoes with their water into the soup pot with the onion/garlic, added 1 quart high quality chicken broth and one package sliced aidell's andouille sausage (do not add salt, the sausage is salty enough). Added fresh cracked black pepper with my pepper grinder. Simmered 5 minutes, then added the kale and simmered 5 more minutes. I like a thicker broth so I sprinkled some instant potato flakes in there. You could also mash some of the potatoes in the soup. Didn't blend it as we like it chunky and don't have kids to complain about the green stuff LOL.

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Reviewer:

starsapphire

Reviewed: Oct. 24, 2009

This soup turned out OK. I left it overnight to let the flavors combine but there really isn't much complexity to the flavor of this soup. I did use hot linguica but it doesn't add very much to the flavor of the soup. I was a little disappointed.

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Reviewer:

Rebekah

Cooking Level: Intermediate

Home Town: Paso Robles, California, USA

Living In: San Francisco, California, USA

Reviewed: Oct. 21, 2009

Definitely not my grandmothers Caldo Verde. She took that recipe to the grave. But, this recipe was pretty good. I substituted two cans of chicken broth and two cans of water. Fortunately, I used my aunts homemade linguica which is out of this world. She will probably take that recipe to the grave too.

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Reviewer:

Raysinchi

Cooking Level: Intermediate

Reviewed: Oct. 15, 2009

By itself the soups is somewhat plain. I added about 3/4 lb of goat cheese and used hot Italian sausage to give it more flavor. Definitely will make it again this winter.

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Reviewer:

WSU-Toad

Reviewed: Aug. 27, 2009

I took a little bit of advice from a few of the reviews. I used sauted onions garlic and yukon gold potatoes boiled in 32 oz. chicken broth and 32oz of water. I wilted the kale in broth skimmed off the potatoes and browned slices of Alfrescos sun dried tomato chicken sauage. I pureed the potatoes, kale and broth in a blender and added the sausage. My texture challenged hubby loved it.

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Reviewer:

ConnieMJ

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

Living In: Cedar Rapids, Iowa, USA

Reviewed: Apr. 28, 2009

I think this is an excellent, easy recipe. I made several changes: 1) I used chicken broth(instead of water) made from "better than bouillon" concentrate, 2) I used red chard, and 3) I boiled the (yokon gold)potatoes first, then sliced and added them to the already cooked onion and garlic. I used a large onion and 2 cloves of garlic. and 4) I used a lean,Niman Ranch ham instead of the linguica. I pureed the potatoes, garlic and onions after cooking 6-7 minutes, then added the ham, and cooked 5-6 minutes. I steamed the chard and had it as a side dish, to allow family members to add if desired. This was YUMMY!

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Reviewer:

Will

Living In: Marietta, Georgia, USA

Reviewed: Jan. 16, 2009

I set my expectations too high on this, even though I should have known it wouldn't be very flavorful due to the small list of ingredients. Even after adding more garlic, tbl. of smoked Spanish paprika and red pepper flakes it still was pretty bland. Once on the table, and everyone added extra salt it tasted much better. I think it's just one of those soups that requires a lot of salt. Using chicken broth next broth would surely alleviate that problem. Otherwise, it was a nice, sturdy and filling dish that was enjoyed with a warm loaf of bread.

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LADYJANE1

Cooking Level: Intermediate

Home Town: Edmonds, Washington, USA

Living In: San Francisco, California, USA

Reviewed: Nov. 11, 2008

This was OUTSTANDING...I loved it and so did the whole family. It was rich, hearty, and healthy. I have made it twice now and it is my new favorite! A side note, I used my boat motor/hand-held mixer to whirl up the kale even smaller because of the kids so the soup was even greener which was fun! I used Silva Sausage for the linguinca! TOTAL 5 STARS! Thank you!

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kurlieq

Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA

Living In: Redding, California, USA

Reviewed: Nov. 9, 2008

I have made this many times now and I use 2 cans of coconut milk and reduce the water by about 4 cups. It doesn't have to be exact. And I make Diana's Hawaiian Bread Rolls from this site. This makes it out of this WORLD!

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