Caldo Verde (Green Soup)

Ingredients

• 2 tbsp Olive Oil
• 1 medium Onion
• 2 cloves Garlic
• about 680 g Potatoes
• 8 cups Vegetable Broth
• 1 bunch Collard Greens
• about 225 g Soy Chorizo
• 1 tsp Salt
• 1/2 tsp Black Pepper

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

Instructions

1. 1Place a large pot over medium heat (about 148.9°C / 150°C). Add the 2 tablespoons of Olive Oil. Once the oil is shimmering, add the 1 medium Onion, cut into 1.27 cm dice, and the 2 cloves of Garlic, minced. Cook, stirring occasionally, for 5 to 7 minutes, or until the onion is softened and translucent.
2. 2Add the about 680 g Potatoes, peeled and cut into 2.54 cm cubes, and the 8 cups of Vegetable 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 minutes, or until the potatoes are easily pierced with a fork.
3. 3Carefully use an immersion blender to blend the soup directly in the pot until it is smooth and creamy. If you do not have an immersion blender, you can transfer the soup in batches to a regular blender, being careful as hot liquids expand, and then return it to the pot.
4. 4Add the 1 bunch of Collard Greens, stems removed and leaves thinly sliced into ribbons (chiffonade), and the about 225 g Soy Chorizo, casings removed if any, to the pot. Stir everything together. Cook for 5 minutes, or until the collard greens are wilted and tender.
5. 5Stir in the 1 teaspoon of Salt and the 1/2 teaspoon of Black Pepper. Taste the soup and add more salt or pepper if desired.
6. 6Serve the Caldo Verde hot.

Substitutions

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