Caldo Verde (Green Soup)

Ingredients

• about 910 g Potatoes, peeled and cubed
• 1 bunch Collard Greens, thinly sliced
• 1 medium Onion, chopped
• 3 cloves Garlic, minced
• 2 tbsp Olive Oil
• 8 cups Chicken Broth
• 1 tsp Salt
• 0.5 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large pot, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
2. 2Add potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes are very tender.
3. 3Use an immersion blender or transfer the soup to a regular blender and blend until smooth.
4. 4Return the soup to the pot. Add collard greens, salt, and pepper.
5. 5Simmer for another 10 minutes, or until the collard greens are tender.
6. 6Serve hot.

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