Why this recipe works everything about caldo verde, the classic Portuguese soup of smoky sausage, potatoes, and sturdy greens, is hearty and satisfying. Its intentionally thin broth is usually made with just water, but for our version we wanted something with a little more body. We used chicken broth for deeper flavor, and also realized that we could nicely thicken the broth by pureeing some of the softened potatoes with a few tablespoons of olive oil. Using plenty of potatoes and garlicky chorizo turned this simple soup into a filling meal; we chose Yukon Golds because they held their shape better than russets. We prefer collard greens here for their delicate sweetness and meatier bite, but kale can be substituted. Serve this soup with hearty bread and a final drizzle of extra-virgin olive oil.
SERVES: 6 to 8
TOTAL TIME: 1 hour
INGREDIENTS:
- ¼ cup extra-virgin olive oil
- 12 ounces Spanish-style chorizo sausage, cut into ½-inch pieces 1 onion, chopped fine
- 4 garlic cloves, minced
- Salt and pepper
- ¼ teaspoon red pepper flakes
- 2 pounds Yukon Gold potatoes, peeled and cut into ¾-inch pieces
- 4 cups chicken broth
- 4 cups water
- 1 pound collard greens, stemmed and cut into 1-inch pieces
- 2 teaspoons white wine vinegar
INSTRUCTIONS:
- Heat 1 tablespoon oil in Dutch oven over medium-high heat until shimmering. Add chorizo and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Using slotted spoon, transfer chorizo to bowl; set aside.
- Add onion, garlic, 1¼ teaspoons salt, and pepper flakes to fat left in pot and cook over medium heat, stirring frequently, until onion is softened, about 5 minutes. Stir in potatoes, broth, and water, bring to simmer, and cook until potatoes are just tender, 8 to 10 minutes.
- Transfer ¾ cup solids and ¾ cup broth to blender. Stir collard greens into pot, return to simmer, and cook for 10 minutes. Stir in chorizo and cook until greens are tender, 8 to 10 minutes.
- Add remaining 3 tablespoons oil to soup in blender and process until smooth, about 1 minute. Off heat, stir pureed soup mixture and vinegar into soup. Season with salt and pepper to taste. Serve.
