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Caldo Verde (Portuguese Potato Kale Soup)

Prep Time:  15 mins.

     Cook Time:  45 mins.

     Serves:  4

This unique Portuguese soup is spiced up with chorizo and a drizzle of spicy oil.

Ingredients

  • 3 Tbsp. butter
  • 1 medium onion, chopped (about 1½ cup)
  • 3 cloves garlic, minced
  • 1 lb. golden potatoes, diced (about 2½ cups)
  • 6 cups chicken or vegetable stock (or 4 cups
  • stock and 2 cups water)
  • 1 bunch Lacinato (aka Tuscan) kale
  • Salt and pepper to taste
  • ¼ cup olive oil
  • 4 oz. dry cured chorizo, thinly sliced into coins (see suggestions)

Directions

  1. In a heavy-bottomed soup pot, heat butter over medium-high heat and add onions. Cook for about 8 minutes, stirring frequently, until golden. Add garlic and potatoes; cook another 5 minutes or so. Add stock and simmer for about 20 minutes.
  2. When the potatoes are very tender, carefully puree with an immersion blender (or in batches in a blender or food processor) and return to pot.
  3. De-stem the kale and place leaves in a couple stacks. Roll each stack up very tightly like a cigar and carefully cut them into as thin of ribbons as you can. Add to pureed soup and return to a simmer, cooking just until the kale is soft, another 5 to 10 minutes. Add salt and pepper to taste.
  4. In a small skillet, heat oil over medium heat. Add sliced chorizo (or paprika) and cook for a few minutes, until it’s rendered some of its red color to the oil. Ladle soup into bowls, drizzle each with some of the oil and top with the chorizo.

Notes

Suggestions Dani recommends Underground Meats chorizo. For a vegetarian soup, substitute ½ tsp. ground smoked paprika for the chorizo.