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Caldo Verde

Caldo Verde is a Portuguese potato and kale soup made with sausage
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Ingredients
  

  • 3 tbsp olive oil
  • 12 oz Portuguese or Spanish Chorizo sliced into 1/2" slices
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 5 large yukon gold potatoes peel and chopped
  • 6 cups chicken broth or vegetable broth
  • 1.5 tsp Sea Salt plus additional 1/2 tsp
  • 6 oz kale thinly sliced
  • 2 tbsp vinho verde or white wine optional
  • 1/2 tsp better than bouillon chicken flavor

Instructions
 

  • Add 1 tablespoon of olive oil to a large soup pot on medium low heat.
  • Add in sliced chorizo and cook until brown on both sides. Using a slotted spoon so that the oil remains in the pan, remove the chorizo and add it to a plate. Set it aside while you work on the soup.
  • Add remainder of the olive oil to the pan on medium low heat and then add your onions. Let them brown slightly before adding in your garlic. Stir frequently.
  • If you are using wine, add it once the garlic is starting to brown. This will help you deglaze the pan and add in an extra burst of flavor. If you are not using wine, you can deglaze the pan once you add in your broth. Stir the wine with the onions and garlic and let it cook for about two minutes so that the alcohol cooks out.
  • Add in your 1/2 teaspoon of better than bouillon and stir, followed by the chopped potatoes, 1.5 teaspoons of salt, and 6 cups of broth. Mix well, bring the soup up to a boil, and then immediately bring the soup to low. Let it simmer for 20 minutes so that the potatoes are tender enough to puree.
  • While your soup is cooking, slice your kale into long thin strips. Remove the thick parts of the stem.
  • Once the potatoes in the soup are tender, add the soup, along with one small handful of the chorizo, to a vitamix or high speed blender to puree completely. You can also use an immersion blender, but it may not come out as creamy.
  • Once the soup is smooth, add it back to the soup pot, along with the kale, 1/2 teaspoon of salt, and remaining chorizo. Simmer for 5 minutes and then serve with some crusty bread.

Notes

This soup does not typically have any cheese or milk in it, but if you prefer you may top this soup with a little parmesan