Steps to Make Ultimate Caldo Verde com Chouriço (Portuguese Collard Green Soup)

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, caldo verde com chouriço (portuguese collard green soup). One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Caldo Verde com Chouriço (Portuguese Collard Green Soup) is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Caldo Verde com Chouriço (Portuguese Collard Green Soup) is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can cook caldo verde com chouriço (portuguese collard green soup) using 8 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Caldo Verde com Chouriço (Portuguese Collard Green Soup):

1. Prepare 2 tbs extra virgin olive oil
2. Make ready 1 chouriço,linguiça or Spanish chorizo sliced in 1/4 inch rounds
3. Take 1 large onion, diced
4. Get to taste Salt and white pepper,
5. Make ready 3 garlic cloves, minced
6. Get 6 large potatoes, peeled and chopped
7. Take 4 cups chicken stock AND 3 cups of water
8. Take 1 pound (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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