Caldo Verde (Green Soup)

Instructions

1. 1Peel the about 680 g Potatoes and cut them into 2.54 cm cubes. Wash the bunch of Collard greens, remove the tough stems, and slice the leaves thinly into ribbons. Peel and finely chop the 1 medium Onion. Peel and mince the 2 cloves Garlic.
2. 2Place a large heavy-bottomed pot on the stove over medium heat (176.7°C / 175°C). Add the 2 tablespoons of Olive oil. Once the oil is shimmering, add the chopped Onion and cook for 5-7 minutes, stirring occasionally, until it is softened and translucent. Add the minced Garlic and cook for 1 more minute until fragrant, stirring constantly to prevent burning.
3. 3Add the cubed Potatoes and the 6 cups of Vegetable broth to the pot. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the Potatoes are very tender when pierced with a fork.
4. 4Remove the pot from the heat. Use an immersion blender to carefully blend the soup directly in the pot. Blend until the soup is mostly smooth but still has some small chunks of potato remaining for texture. Be careful not to over-blend.
5. 5Return the pot to medium-low heat (148.9°C / 150°C). Add the thinly sliced Collard greens to the pot. Stir them into the soup and let it simmer gently for another 10-15 minutes, or until the Collard greens are tender and bright green. Stir occasionally.
6. 6Stir in the 1 teaspoon of Salt and the 0.5 teaspoon of Black pepper. Taste the soup and add more Salt or Black pepper if needed. Ensure the seasonings are well distributed.
7. 7Ladle the hot Caldo Verde into bowls. Serve immediately.

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