Caldo Verde (Gluten-Free)

Instructions

1. 1Peel the about 680 g potatoes and cut them into 2.54 cm cubes.
2. 2In a large, heavy-bottomed pot, bring the 6 cups of water to a rolling boil over high heat. Add the cubed potatoes and cook for 15-20 minutes, or until they are easily pierced with a fork. While the potatoes cook, thinly slice the about 113 g of gluten-free chouriço, and finely chop the 1 medium onion and 2 cloves of garlic.
3. 3Once the potatoes are tender, carefully use an immersion blender to puree them directly in the pot until the mixture is very smooth. Alternatively, transfer the hot potatoes and water to a regular blender (working in batches if necessary) and blend until smooth, then return the pureed mixture to the pot.
4. 4Add the sliced chouriço, chopped onion, and chopped garlic to the pot with the pureed potatoes. Bring the mixture to a simmer over medium heat, approximately 93°C, and cook for 5 minutes, stirring occasionally.
5. 5Wash the bunch of kale, remove the tough stems, and thinly slice the leaves. Add the sliced kale to the simmering soup and cook for about 5 minutes, or until the kale is wilted and tender.
6. 6Stir in the 2 tbsp of olive oil, 1 tsp of salt, and 0.5 tsp of black pepper. Continue to simmer for 1 minute more to allow the flavors to meld.
7. 7Serve the Caldo Verde hot.

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