Caldo Verde (Portuguese Green Soup)

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 and 2 cloves of garlic. Cook, stirring often, until the onion is softened and translucent, about 5 minutes.
2. 2While the onion and garlic cook, peel and cut the about 680 g of potatoes into 2.54 cm cubes. Add the cubed potatoes to the pot. Pour in the 6 cups of gluten-free chicken broth. Add the 1 teaspoon of salt and 0.5 teaspoon of black pepper. Turn the heat up to high and bring the soup to a rolling boil.
3. 3Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for 20 minutes, or until the potato cubes are easily pierced with a fork.
4. 4While the potatoes simmer, prepare the other ingredients. Thinly slice the about 113 g of soy-free chorizo into rounds. Stack the about 225 g of collard greens and slice them into thin ribbons (about 0.635 cm wide).
5. 5When the potatoes are very tender, carefully use an immersion blender to puree the soup directly in the pot until it is smooth. If you do not have an immersion blender, carefully transfer the hot soup in batches to a regular blender and puree until smooth, then return it to the pot.
6. 6Return the pot to medium heat (176.7°C/175°C). Add the sliced chorizo and the thinly sliced collard greens to the pureed soup. Stir everything together and let it simmer for 5 to 10 minutes more, or until the collard greens are tender and bright green.
7. 7Serve the Caldo Verde hot.

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