Sopa Verde
Ingredients
- 8 cups water ⓘ
- 3/4 lb boneless skinless chicken breast ⓘ
- 1 small onion ⓘ
- 4 whole cloves ⓘ
- 1 lb red potatoes, peeled ⓘ
- 1/2 lb kale, trimmed of center stalk, and shredded ⓘ
- 1 cup onion, chopped ⓘ
- 4 garlic cloves, minced ⓘ
- 1 1/2 tablespoons olive oil ⓘ
- 1/2 cup dry white wine (vinho seco) ⓘ
- 1/2 teaspoon ground coriander ⓘ
- 1 teaspoon paprika ⓘ
- 1/4 teaspoon cayenne pepper ⓘ
- 3/4 teaspoon salt (or more to taste) ⓘ
Instructions
- In a large soup pot, bring to a boil the 8 cups of water, the chicken breast, onion, and cloves; skim off any foam.
- After 10 minutes, add the potatoes and simmer for another 25 minutes.
- Reserve the broth.
- Discard the onion and cloves.
- Transfer the potatoes and chicken to a plate to cool; when cool enough to handle, cube the potatoes and shred the chicken.
- In a small saucepan, saute the 1 cup chopped onion and the garlic in the olive oil until tender but not browned.
- Transfer this into the reserved chicken broth, along with the kale, white wine, coriander, paprika, and cayenne pepper.
- Add the chicken (still reserving the potatoes) and salt and bring to a boil.
- Reduce heat and simmer, covered, for about 1-1/2 hours.
- Add reserved potatoes and simmer another 1/2 hour, uncovered.
- Correct seasoning if you wish, and just before serving, stir in the fresh lemon juice.
Nutrition & Diet Analysis (per serving)
773
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).