I like to freeze things. Sort of like Elsa from Frozen, only I freeze food. I especially can’t resist freezing leftover food, particularly chicken or turkey carcasses. The trouble is, they take up room in my cramped, bottom-loading freezer. Once the ice cream has nowhere to go, the carcasses must leave, and soup must be made. Priorities are important!
Fortunately for me, we are having our first snow storm of the season, and there is nothing better than a bowl of soup and binge-watching Parks & Rec with the kids on a day like that! So I had my motivation to get moving on making soup.
I had made the chicken broth during the week actually, and it is simple. Good project for kids to help with because the chopping is minimal. You are going to toss the veggies away so no need to labor over chopping.
1 chicken or turkey carcass
1 onion, cut in half, or diced in large pieces
2 ribs celery, cut up or whole
2 carrots, cut up or whole
2 tsp salt
couple cloves of garlic (optional)
Put all the ingredients in your pot and cover with water. It’s probably about 10 cups. 8 is fine, so is 12. Boil and then simmer for two hours. Drain off the veggies, because you don’t want them anymore. And that’s it! Let it cool in the fridge and then in a few hours skim the fat off and put it in your dog’s food. Done and done.
Now I had the broth, but didn’t feel like chicken noodle, etc., so it was sitting in the fridge waiting for a decision to be made as to its final disposition. This morning, I happened upon a recipe for Portuguese Caldo Verde (green soup). Delicious, and if you already have the broth, it’ll take about an hour to make if you are a slow chopper, like I am. Could be faster if you’re a speed demon. (I like all my fingers.) With kids, I’d use a chop box for onions and potatoes, or I would supervise really carefully.
Portuguese Caldo Verde
1 bunch of collard greens
4 Yukon Gold potatoes
2 Yukon Gold potatoes
9 cups of chicken broth
12 oz package of chorizo sausage
1/4 cup olive oil
- Peel 4 potatoes and roughly chop.
- Rough chop onion.
- Put potatoes and onion in pot, add broth. Bring to a boil, then simmer for 15 minutes.
- Peel and chop 2 potatoes and cook separately, about 15 minutes.
- Remove rib from greens, and thinly slice. Do not be lazy 🙂 (Kids can do this easily with a pair of kitchen shears)
- Thinly slice chorizo.
- After broth has cooked 15 minutes, use an immersible stick blender to blend it into a smooth texture. Add sausage, olive oil and greens. Cook covered on medium heat for 12 minutes. Add the two reserved potatoes. We add the chopped potatoes to the individual soup bowls because not everyone here is a fan of boiled potatoes.
Nice, rich flavors. Hits the spot on a cold, wintry day, even in Arendelle, I bet.