Caldo Verde (Kale Soup) - Egg-Free

Ingredients

• 2 tablespoons Olive Oil
• 1 medium, chopped Onion
• 3 cloves, minced Garlic
• 1.5 lbs, peeled and cubed Potatoes
• 6 cups Water or Chicken Broth
• 4 oz, sliced Chorizo (Portuguese or Spanish)
• 8 oz, thinly sliced Kale
• to taste Salt
• to taste Black Pepper

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

Instructions

1. 1Heat the 2 tablespoons of Olive Oil in a large, heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 1 medium, chopped Onion and 3 cloves, minced Garlic. Cook, stirring occasionally, for 5 minutes, or until the onion is softened and translucent.
2. 2Add the about 680 g, peeled and cubed Potatoes and 6 cups Water or Chicken Broth to the pot. Increase the heat to high and bring the mixture to a rolling 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 partially blend the soup directly in the pot. Blend until the soup is mostly smooth and creamy, but leave some small potato chunks for texture. Be cautious of hot liquid splashing.
4. 4Add the about 113 g, sliced Chorizo and about 225 g, thinly sliced Kale to the pot. Stir to combine. Continue to cook, uncovered, for another 10 minutes, or until the kale is tender and bright green.
5. 5Taste the soup and season with Salt and Black Pepper as needed. Stir well to distribute the seasonings.
6. 6Serve the Caldo Verde hot in bowls.

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