New York Times puts chicken stock in the broth green and shocks Portuguese | Food

“Caldo Verde is a much-loved Portuguese soup, named after the slatted cabbages that give it an earthy taste”, describes the newspaper New York Times (NYT). It was not the description of one of the most appreciated soups in Portugal which is shocking Portuguese internet users, but rather the list of ingredients: “Potatoes that boil in chicken broth until tender.”

The recipe shared on Twitter, this Thursday, would not take long to generate controversy among the Portuguese, who responded in English. “There is no chicken broth involved in making broth green. Get it right,” comments one user. And another is more offended: “It is not necessary, or desired, O twist American at all.

In the shared photo, there is something else that the Portuguese miss: “Corn bread and a mug of red wine.” Others propose that, if the North American newspaper wants to use chicken and make a Portuguese soup, they present readers with chicken soup. “The chicken belongs in the chicken soup”, he is reminded.

“They gentrified the green broth”, another user is indignant. Some Portuguese say they are in the comments box just to see the sharing of recipes for the real “caldo verde”. “Calling my grandmother to ask how to make “caldo verde” so I could insult the NY Times on Twitter”, it is also written.

In the comments to the recipe on site of the NYT, there is a reader who says he has tried to make the recipe with mashed potatoes and guarantees that it turned out “fantastic”. The newspaper proposes leaving a few pieces of potato in the soup to maintain some texture and argue that the quality of the chorizo ​​is fundamental to the result. “Spanish chorizo ​​can also be used, which is usually stronger in paprika”, they suggest — again outraging the Portuguese.

In 2015, the North American newspaper was involved in a similar controversy when it suggested that peas be used in guacamole, reducing the amount of avocado used. The revolt, under the hashtag #peagate, was such that even then-President Barack Obama replied: “I respect the NYT, but I don’t buy this idea of ​​peas in guacamole. Onions, garlic, chilli. Classic.”

The sharing of Portuguese recipes has been common in the foreign press and, last year, CNN Travel chose the “comforting”caldo verde as “one of the 20 best soups in the world”. AND described, leaving the Portuguese proud: “Finely sliced ​​vegetables mingle with potatoes and onions in this homemade soup from the Minho wine region of Portugal.”

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