Caldo Verde com Chouriço (Portuguese Collard Green Soup)
Caldo Verde com Chouriço (Portuguese Collard Green Soup)

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, caldo verde com chouriço (portuguese collard green soup). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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To get started with this particular recipe, we must first prepare a few ingredients. You can have caldo verde com chouriço (portuguese collard green soup) using 8 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Caldo Verde com Chouriço (Portuguese Collard Green Soup):
  1. Get extra virgin olive oil
  2. Take chouriço,linguiça or Spanish chorizo sliced in 1/4 inch rounds
  3. Make ready large onion, diced
  4. Make ready Salt and white pepper,
  5. Prepare garlic cloves, minced
  6. Get large potatoes, peeled and chopped
  7. Prepare chicken stock AND 3 cups of water
  8. Make ready (medium bunch) collard greens or kale, sliced thin *****
Instructions to make Caldo Verde com Chouriço (Portuguese Collard Green Soup):
  1. In a large pot, add your olive oil and brown the chouriço on medium heat. Allow the fat from the sausage to really come out as this helps flavour the soup. Once done, remove chouriço with slotted spoon and set aside
  2. Add the onions and cook until translucent, then add your garlic. Stir to combine
  3. Add your raw potatoes to the pot, stir then add your water and chicken broth. Bring everything to a boil, then reduce heat and let simmer until the potatoes are fork tender
  4. Using a wand blender, puree the soup to a smooth consistency. You want it mostly smooth but a few SMALL potato pieces are fine.
  5. Season with salt and pepper to your taste. Add your collard greens (or kale) and your choiriço back to the pot and bring back up to just a boil, then reduce heat and let simmer for 3-5 min
  6. Serve with bread if desired
  7. ** note: remember to remove the stem from your greens

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