Caldo Verde (Portuguese Kale Soup)
Servings 6 -8 Servings
Ingredients
- 1/4 cup olive oil
- 10 ounces Chouriço or Spanish Chorizo
- 1 large Spanish onion diced
- salt and white pepper to taste
- 2-4 garlic cloves sliced
- 6 medium potatoes peeled and diced
- 8 cups cold water half can be chicken stock
- 1 pound kale or collard greens middle stems removed
Instructions
- In a large pot, drizzle olive oil over medium heat. Slice the Chouriço into 1/4 inch thick circles and add to hot oil. Fry until lightly browned, 3-5 minutes. Use a slotted spoon to remove sausage, keeping all the drippings in the pot.
- Add the diced onions and sprinkle with salt. Cook, stirring occasionally, until softened and translucent. Stir in garlic slices and cook until fragrant, about 1 minute. Add the diced potatoes and cover with the water. Bring to a boil, then decrease heat to medium low. Simmer until the potatoes are fork tender, 15-20 minutes. Remove from heat.
- Use an immersion blender (or carefully transfer to a blender) to puree the soup.
- Slice the kale into strips as thinly as possible.
- Bring the soup back to a boil, stir in the kale, reduce heat, and simmer until wilted, about 2 minutes. Season with salt and pepper.
- Serve immediately with Chouriço.