Caldo Verde (Green Soup)

Instructions

1. 1Place a large heavy-bottomed pot on the stove and heat the 2 tablespoons of olive oil over medium heat (176.7°C / 175°C).
2. 2Add the 1 medium onion, cut into 1.27 cm pieces, and the 2 cloves of garlic, minced, to the pot. Cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and translucent, and the garlic is fragrant.
3. 3Add the about 680 g of potatoes, peeled and cut into 2.54 cm cubes, 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 for 20-25 minutes, or until the potatoes are very tender when pierced with a fork.
4. 4Carefully use an immersion blender to blend the soup directly in the pot until it is mostly smooth, leaving some small potato chunks for texture. Alternatively, transfer about half the soup to a regular blender, blend until smooth, and return it to the pot.
5. 5Add the about 170 g of chorizo, sliced into 0.635 cm thick rounds, and the 1 bunch of kale, stems removed and leaves roughly chopped, to the pot. Stir well to combine.
6. 6Continue to cook the soup, uncovered, over medium heat for another 5-7 minutes, or until the chorizo is cooked through and has released some of its color into the broth, and the kale is tender and bright green.
7. 7Season the soup with the 1 teaspoon of salt and the 1/2 teaspoon of black pepper. Stir to distribute evenly.
8. 8Serve the Caldo Verde hot.

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