Portuguese Caldo Verde
A rustic, comforting Portuguese soup made with a velvety potato base, thinly sliced collard greens, and smoky chouriço sausage.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Immersion blender (or a standard blender)
- Sharp chef’s knife
- Cutting board
- Ladle
Ingredients
- 4 large Yukon Gold potatoes peeled and cubed
- 1 large yellow onion finely diced
- 3 cloves garlic minced
- 1 lb collard greens washed and sliced into very thin ribbons (chiffonade)
- 1/2 lb Portuguese chouriço or Spanish chorizo, sliced into thin rounds
- 6 cups vegetable or chicken stock
- 3 tbsp extra virgin olive oil
- Salt and black pepper to taste
Instructions
- Heat 1 tablespoon of olive oil in your large pot over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Add the cubed potatoes and the stock to the pot. Bring to a boil, then reduce the heat and simmer until the potatoes are very tender, about 15–20 minutes.
- While the potatoes simmer, heat a small skillet over medium heat and brown the chouriço slices until they are crispy and have released their oils. Set aside.
- Once the potatoes are soft, use an immersion blender to puree the soup directly in the pot until smooth and creamy.
- Stir in the thinly sliced collard greens and let them simmer in the soup for 5–8 minutes, or until tender but still vibrant green.
- Season with salt and pepper to taste.
- Ladle the soup into bowls, top with the crispy chouriço, and finish with a generous drizzle of the remaining extra virgin olive oil.
Notes
Ensure the potato base is perfectly smooth for the best texture. If you don't have chouriço, high-quality Spanish chorizo is an excellent substitute.