Caldo Verde (Green Soup)

Ingredients

• about 680 g Potatoes
• about 170 g Chouriço sausage
• 1 bunch Kale
• 1 medium Onion
• 2 cloves Garlic
• 2 tablespoons Olive oil
• 8 cups Vegetable broth
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

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

Instructions

1. 1Place a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the 1 medium onion, chopped, and the 2 cloves garlic, minced. Cook, stirring often, for 5-7 minutes, or until the onion is softened and translucent.
2. 2Add the about 680 g potatoes, peeled and cut into 2.54 cm chunks, and the 8 cups of vegetable broth to the pot. Bring the liquid to a rolling boil over high heat (204.4°C / 200°C), then reduce the heat to low (93.33°C / 95°C) and simmer for 15-20 minutes, or until the potatoes are easily pierced with a fork.
3. 3Carefully transfer the soup to a blender, or use an immersion blender directly in the pot. Blend until the soup is completely smooth. If using a regular blender, return the pureed soup to the pot.
4. 4While the potatoes are simmering, slice the about 170 g chouriço sausage into thin rounds, about 0.3175 cm thick. Wash the 1 bunch kale, remove the tough stems, and thinly slice the leaves into ribbons (chiffonade).
5. 5Add the sliced about 170 g chouriço and the thinly sliced 1 bunch kale to the smooth soup. Bring the soup back to a gentle simmer over medium-low heat (121.1°C / 120°C) and cook for 5-10 minutes, or until the kale is tender and bright green.
6. 6Season the soup with the 1 teaspoon of salt and the 0.5 teaspoon of black pepper. Stir well to combine. Taste and adjust seasoning if needed.
7. 7Ladle the hot Caldo Verde into bowls and serve immediately.

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