Entrée: Portugal – Caldo Verde (Green Broth)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 23 min

Total 33 min

Ingredients

1 lb (450 g) potatoes, peeled and sliced
1 bunch kale, stems removed, thinly sliced
1 onion, chopped
2 cloves garlic, minced
1 / 4 cup (60 ml) olive oil
5 cups (1.2 L) chicken or vegetable broth
1 chouriço or Spanish chorizo sausage, about 8 oz (225 g), sliced
Salt and pepper to taste

Instructions

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft.
2. Add sliced potatoes and broth to the pot. Bring to a boil, then reduce heat to simmer and cook until potatoes are tender, about 15 minutes.
3. Use an immersion blender to puree the soup until smooth. Add the sliced chouriço and simmer for another 5 minutes.
4. Stir in the sliced kale and cook for an additional 2-3 minutes until the kale is wilted. Season with salt and pepper to taste.
5. Serve hot with a drizzle of olive oil, if desired.