Caldo Verde Soup
Cuisine: Portuguese
Author: Julie
Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Ingredients
  • 1 large yellow or white onion, diced
  • 1 bunch Collard greens or Kale, cleaned, thick stems removed
  • 1 pound Yukon Gold potatoes, peeled and cubed
  • ⅔ pound of Portuguese sausage or chorizo
  • 5 tablespoons olive oil
  • 2 garlic cloves, minced
  • 4 cups chicken stock
  • 3 cups water
Method
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat, add the chopped onions and cook for 10 minutes, stirring frequently. Add the diced potatoes and cook for 6 - 8 minutes. Add the minced garlic, and cook for an additional minute.
  2. Add the 4 cups of chicken stock, and 3 cups water, bring to a boil, reduce the heat to low, cover, and simmer for 20 - 25 minutes, or until the potatoes are tender.
  3. While the potatoes are cooking, roll the collard green leaves into a tight cigar shape, and cut crosswise into thin strips. You will have to do this in batches, to cut all the greens. Set the greens aside.
  4. Cut sausage into ¼ inch slices, add 3 tablespoons olive oil in a frying pan, saute until browned, about 5 minutes, then set aside.
  5. When the potatoes are tender, smash them in the pot, or use a handheld blender and puree., Bring back to a boil. drop the cut greens in, and simmer uncovered, for an additional 10 minutes. Season to taste, with salt and pepper.
  6. Add the cooked sausage in the pot of soup.
  7. Ladle into soup bowls and serve
Notes
You can substitute Collard greens with Kale.
Enjoy!
Recipe by Gourmetcentric at https://gourmetcentric.com/2016/03/caldo-verde-soup/