Portuguese Caldo Verde

Portugal's beloved green soup: a smooth potato base studded with smoky chouriço and ribbons of thinly sliced collard greens or kale, finished with a good drizzle of olive oil. Simple ingredients, but the technique of shredding the greens paper-thin is what makes it distinctive.

By YumYum Editorial · Soups & Stews

Prep: 15 min · Cook: 40 min · Total: 55 min · Serves 6

Ingredients

• 3 tbsp olive oil, plus more for drizzling
• 1 onion, diced
• 2 cloves garlic, minced
• 6 oz chouriço or Spanish chorizo, sliced into rounds
• 2 lbs russet potatoes, peeled and cubed
• 6 cups chicken broth or water
• to taste Salt and black pepper, to taste
• 1 bunch collard greens or kale, stems removed and leaves rolled tight and very thinly sliced (chiffonade)

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and sauté 5 minutes until softened.
2. Add garlic and half the chouriço, cook 3-4 minutes until the sausage releases its oil and turns lightly crisp.
3. Add the potatoes and broth. Bring to a boil, then reduce heat and simmer 20-25 minutes until the potatoes are very tender.
4. Remove from heat and puree the soup with an immersion blender until completely smooth (or blend in batches).
5. Return to low heat and season with salt and pepper.
6. Stir in the thinly sliced collard greens and simmer 5-7 minutes, just until wilted and tender but still bright green.
7. Meanwhile, quickly pan-sear the remaining chouriço slices until crisp for garnish.
8. Ladle into bowls, top with the reserved crispy chouriço, and finish with a generous drizzle of good olive oil.