Portuguese
Caldo Verde
Portuguese potato soup with finely shredded collard greens, chouriço, garlic, and olive oil.
6 servings · 25 minutes prep · 45 minutes cook
Ingredients
Ingredients
- 1/4 cup extra-virgin olive oil, divided
- 1 large yellow onion, thinly sliced
- 3 garlic cloves, sliced
- 1 1/2 pounds russet potatoes, peeled and cut into 1-inch pieces
- 8 cups water
- 2 teaspoons Diamond Crystal kosher salt, plus more to taste
- 6 ounces Portuguese chouriço, casing removed if tough
- 8 ounces collard greens or Portuguese couve galega, tough stems removed
- 1/4 teaspoon freshly ground black pepper
Directions
Build the Potato Broth
- Heat 2 tablespoons olive oil in a heavy pot over medium-low. Add the onion and garlic and cook for 8 minutes until translucent without browning.
- Add the potatoes, water, salt, and the whole chouriço. Bring to a boil, then simmer gently for 20 to 25 minutes until the potatoes collapse readily. Remove the chouriço.
Shred and Cook the Greens
- Meanwhile, stack and roll the greens tightly; slice crosswise into the finest possible threads, no wider than 1/16 inch. Rinse and drain well.
- Blend the potato soup until completely smooth. Return it to a gentle simmer and add the greens. Cook for 4 to 6 minutes until tender but still bright green.
Finish and Serve
- Slice the chouriço into thin coins and return half to the soup. Stir in the black pepper and remaining olive oil; correct the salt. Ladle into warm bowls and top with the remaining chouriço.
