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One great recipe to take advantage of the sweet potatoes that are now in season is Nelson's traditional Portuguese Caldo Verde soup. This hearty soup is made with kale, potatoes, and chorizo sausage, and it's perfect for a cool spring evening.
- 1/4 cup extra-virgin olive oil
1 coil of chouriço, linguiça, or Spanish chorizo sliced into 1/4-inch (6-mm) coins
1 shallot diced
- 2 garlic cloves sliced;
- 2 large sweet potatoes or 6 medium potatoes peeled and roughly chopped
- 8 chicken stock or canned chicken broth or use half stock and half water
1 pound collard greens or kale stems removed, leaves cut into very, very thin slices
Freshly ground black or white pepper
In a large non preheated pot add the chouriço and cook slowly at medium heat until lightly browned on both sides, 3 to 5 minutes.
Using a slotted spoon remove the sausage to a plate. Try to let the sausage drain well into the pot; its fat will flavor the soup. The courico should have rendered off some fat. Add in your olive oil now.
Dump the shallots into the pot. Sprinkle with salt and cook, stirring occasionally, until softened and translucent. Add the garlic and cook for 2 minutes more.
Stir in the potatoes, add the water or combination of water and chicken stock, and bring to a boil. Reduce the heat so the soup gently simmers. Cook until the potatoes are almost tender, 10 to 20 minutes. Remove from the heat and let the soup cool slightly.
When the caldo verde has cooled a little, purée it using an immersion blender.
- 6. Add the kale and chourico to the soup, bring everything back to a boil, and then reduce the heat and simmer until tender, 2 to 5 minutes. Season with more salt, if needed, and pepper.
Ladle the caldo verde into bowls make sure to garnish each serving with a few coins of cooked chouriço. (The soup can be cooled, covered, and refrigerated overnight. Simply warm over low heat before serving.)