Caldo Verde (Green Soup)

Instructions

1. 1Heat the 2 tablespoons of olive oil in a large heavy-bottomed pot over medium heat (176.7°C/175°C).
2. 2Add the 1 onion, chopped, and the 2 cloves of garlic, minced. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Do not let the garlic brown.
3. 3Add the about 450 g of potatoes, peeled and cubed, and the 6 cups of chicken broth to the pot. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer until the potatoes are fork-tender, about 20 minutes.
4. 4Carefully use an immersion blender to partially blend the soup directly in the pot. Blend just enough to slightly thicken the soup, leaving some potato chunks for texture. If you do not have an immersion blender, you can transfer about 2 cups of the soup to a regular blender, blend until slightly thickened, and then return it to the pot.
5. 5Add the 4 cups of collard greens, thinly sliced, and the about 113 g of chorizo, sliced, to the pot. Stir well. Continue to simmer, uncovered, until the collard greens are tender, about 10 minutes.
6. 6Season the soup with the 1 teaspoon of salt and the 1/2 teaspoon of black pepper. Stir and taste, adding more salt or pepper if desired.
7. 7Serve the Caldo Verde hot.

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