This recipe comes from CSA member Alex, The original recipe uses collard greens, and the title translates to “green soup”!
Photo credit for this post: CSA Member, Stephanie, who is also a fan of making this soup.
Porteguese Caldo Verde
- 1 onion chopped
- 1 clove garlic (optional) chopped
- Portuguese chourico, chorizo, or any smoked sausage with similar character mild or hot
- 4 cups chicken or vegetable broth
- 2 to 4 potatoes peeled and diced
- Kale rolled and cut finely in strips
Heat olive oil in a pot and add chopped onion to sauté until translucent.
Add chopped garlic to sauté briefly 30 seconds.
Add broth or water to the pot with potato and whole chourico sausage. Simmer until potato is tender--approximately 20 minutes.
While soup simmers wash kale. Remove stems and roll leaves into long bundles. Cut into thin strips.
Remove chourico and place on cutting board to cool. Once it is possible to handle or using a fork/tongs cut the chourico into slices.
Use a hand blender to puree some or all of the potato and onion in the soup pot. This creates a thicker texture.
Bring soup up to a simmer and add kale to cook briefly (2-3 minutes) until bright green.
Add back sliced chourico and serve.