Sopa Verde
Sopa Verde
Time: 2 hrs 30 mins
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)
- 3 tablespoons fresh lemon juice
Directions
- 1 In a large soup pot, bring to a boil the 8 cups of water, the chicken breast, onion, and cloves; skim off any foam.
- 2 After 10 minutes, add the potatoes and simmer for another 25 minutes.
- 3 Reserve the broth.
- 4 Discard the onion and cloves.
- 5 Transfer the potatoes and chicken to a plate to cool; when cool enough to handle, cube the potatoes and shred the chicken.
- 6 In a small saucepan, saute the 1 cup chopped onion and the garlic in the olive oil until tender but not browned.
- 7 Transfer this into the reserved chicken broth, along with the kale, white wine, coriander, paprika, and cayenne pepper.
- 8 Add the chicken (still reserving the potatoes) and salt and bring to a boil.
- 9 Reduce heat and simmer, covered, for about 1-1/2 hours.
- 10 Add reserved potatoes and simmer another 1/2 hour, uncovered.
- 11 Correct seasoning if you wish, and just before serving, stir in the fresh lemon juice.
