Toronto Wedding Venue Presents Caldo Verde Soup.

Caldo Verde SoupCaldo Verde soup is considered to be a national Portuguese dish and The Avenue Banquet Hall is a Toronto Wedding Venue which can cook it the best.

Consider what a Portuguese wedding would be like without caldo verde soup?

The source for this recipe comes from The Washington Post, January 26, 2005.

The Avenue Banquet Hall has a special Portuguese wedding menu. Learn more at

• 1 pound kale, cleaned, stems removed
• 8 ounces linguica sausage, thinly sliced (or substitute Spanish chorizo sausage, or mild Italian sausage removed from its casing and broken into small pieces)
• 1/4 cup extra-virgin olive oil
• 1 large yellow onion, peeled and cut into small dice
• 3 cloves garlic, peeled and finely chopped
• 1 1/2 teaspoons coarse salt
• 2 pounds white or red potatoes
• 2 quarts (8 cups) chicken stock (preferably homemade) or water
• Freshly ground black pepper

Working with several leaves at a time, stack the kale leaves on top of one another, roll them into a tight cigar shape and slice them crosswise as thinly as possible into strips.
In a large heavy pot over medium heat, brown the sausage. Transfer it to a plate and set aside. Reduce the heat to medium-low and add the oil. Add the onion and garlic, season with salt and cook, stirring occasionally, until the onion is soft, about 10 minutes.
Meanwhile, peel the potatoes if desired, slice them in half lengthwise, then slice thinly crosswise. Add the potatoes to the pot, stir to coat well with oil and cook 2 or 3 minutes. Add the prepared kale, sausage, stock or water and pepper. The kale will seem tall in your pot, but it cooks down. Use a wooden spoon to turn the vegetables over gently from the bottom and mix them all together. Increase the heat to medium-high and bring almost to a boil, then reduce the heat to medium-low, cover partially and simmer until the potatoes are tender, about 30 minutes. Adjust seasonings and serve hot.
Linguica (lin-GWEE-sah) is a Portuguese sausage. It is smoked but not cooked and is made from pork shoulder. The spices vary but typically include paprika, garlic and pepper, and sometimes cinnamon, coriander and/or cumin. It is less spicy than chorizo or andouille.

Not all wedding venues in Toronto can cater Portuguese cuisine. The Avenue is fortunate to have a team of international chefs who can cook traditional Portuguese foods and modern infused Portuguese cuisine.

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