Caldo Verde

🧂 Ingredients

• 700 g Potatoes(Floury varieties like Yukon Gold or Russet work best for a creamy texture.)
• 300 g Collard greens(Ensure the tough central stems are removed before slicing.)
• 200 g Chouriço(Use authentic Portuguese chouriço, which is typically cured and smoked. Spanish chorizo may be too spicy or have a different texture.)
• 1 medium Yellow onion(Peeled and roughly chopped.)
• 4 cloves Garlic(Peeled and smashed.)
• 60 ml Olive oil(Good quality extra virgin olive oil for flavor.)
• 1.5 L Water or low-sodium chicken stock(Stock will add more depth of flavor.)
• to taste Salt
• to taste Black pepper

👨‍🍳 Instructions

1. 1

   Prepare the soup base: In a large pot or Dutch oven, combine the chopped potatoes, chopped onion, smashed garlic cloves, and 1.5 liters of water or stock. Bring to a boil over medium-high heat.

   ⏱️ 10 minutes
2. 2

   Cook until tender: Reduce heat to medium-low, cover, and simmer for about 20-25 minutes, or until the potatoes are very tender and easily pierced with a fork. The onion should also be soft.

   ⏱️ 20-25 minutes
3. 3

   Create the silky broth: Carefully transfer the cooked potatoes, onion, and garlic to a blender (or use an immersion blender directly in the pot). Add about 1 cup of the cooking liquid. Blend until completely smooth and creamy. If using a standard blender, work in batches and be cautious with hot liquids. Return the blended mixture to the pot.

   ⏱️ 5 minutes
4. 4

   Prepare the greens and chouriço: While the potatoes are cooking, stack the collard green leaves on top of each other, roll them up tightly like a cigar, and slice them crosswise into very thin ribbons (chiffonade). Slice the chouriço into thin rounds.

   ⏱️ 5 minutes
5. 5

   Assemble and finish the soup: Bring the pureed soup back to a gentle simmer over medium heat. Add the sliced chouriço and the thinly sliced collard greens to the pot. Stir well.

   ⏱️ 2 minutes
6. 6

   Simmer briefly: Cook for another 3-5 minutes, just until the collard greens are wilted and tender but still retain a vibrant green color. Be careful not to overcook the greens. Season generously with salt and freshly ground black pepper to taste.

   ⏱️ 3-5 minutes
7. 7

   Serve: Ladle the hot Caldo Verde into bowls. Drizzle each serving generously with good quality extra virgin olive oil just before serving.

   ⏱️ 1 minute

💡 Pro Tips

• ✓For the thinnest possible greens, use a very sharp knife or even a mandoline slicer.
• ✓Using a good quality, flavorful Portuguese chouriço is key to the authentic taste of this soup.
• ✓Don't overcook the collard greens; they should be tender but still have a slight bite and bright green color.
• ✓Adjust the consistency of the soup by adding more water or stock if it becomes too thick after blending.

🔄 Variations

• For a vegetarian version, omit the chouriço and consider adding a pinch of smoked paprika for depth.
• Add a can of drained and rinsed cannellini or other white beans along with the greens for added protein and texture.
• A touch of fresh cilantro or parsley can be added at the end for extra freshness.

🥗 Nutrition

Per serving