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Caldo Verde




Source of Recipe


Portugal


Recipe Introduction



This soup uses chorizo sausage for flavor. Traditional chorizo sausage from Portugal and Spain are pre-cooked and will be tossed directly into the soup pot. The chorizo that is most readily found in the States is usually uncooked. If you can find the imported sausage, then by all means use it for this tasty soup. If not, cook the chorizo completely before adding it to the pot.


List of Ingredients




2 ounces of olive oil
1 large onion diced
3 cloves of garlic, minced
1 10-ounce chorizo, cooked and diced
6 medium russet potatoes, peeled and diced
8 cups of vegetable stock
1 pound of kale, stems removed and cut chiffonade
Salt and pepper to taste






Recipe



Sweat the onions in the oil until translucent.
Add the garlic and most of the chorizo to the onions (save enough chorizo to garnish the soup bowls)
Sautee the garlic and chorizo for two or three minutes.
Add the potatoes and the vegetable stock.
Bring to a boil and then lower to a simmer.
Simmer for 10 to 15 minutes until the potatoes are tender.
Remove from heat and puree the soup with an immersion blender or let the soup cool and puree in a blender.
Pour the soup back into the pot and add the kale.
Bring the soup back to a boil and reduce to a simmer.
Simmer until the kale is tender.
Taste for seasonings.
Garnish with reserved chorizo.