Caldo Verde (Portuguese Green Soup)

Ingredients

• 2 tbsp Olive oil
• 1 medium Onion
• 2 cloves Garlic
• 1.5 lbs Potatoes
• 8 cups Chicken broth
• 6 oz Chorizo sausage (gluten-free)
• 1 bunch Collard greens
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Heat the 2 tablespoons of olive oil in a large heavy-bottomed pot over medium heat, about 300°F (150°C). Add the 1 medium onion, chopped, and the 2 cloves of garlic, minced. Cook, stirring occasionally, until the onion is softened and translucent, about 5 to 7 minutes.
2. 2Add the 1.5 lbs of potatoes, peeled and cut into 1-inch cubes, to the pot. Pour in the 8 cups of chicken broth. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 to 25 minutes, or until the potatoes are very tender when pierced with a fork.
3. 3Carefully use an immersion blender to blend the soup directly in the pot until it is smooth and creamy. Alternatively, you can transfer the soup in batches to a regular blender, blend until smooth, and return it to the pot. Be cautious when blending hot liquids.
4. 4Slice the 6 oz of chorizo sausage into 1/4-inch thick rounds. Add the sliced chorizo to the blended soup. Increase the heat to medium and cook for 5 minutes, allowing the chorizo to release its flavor into the soup.
5. 5Wash the bunch of collard greens thoroughly. Remove the tough stems and thinly slice the leaves into ribbons (this is called chiffonade). Add the sliced collard greens to the pot. Stir them into the soup and cook for another 5 minutes, or until the greens are wilted and tender.
6. 6Season the soup with the 1 teaspoon of salt and the 0.5 teaspoon of black pepper. Stir well to combine. Taste the soup and add more salt or pepper if needed.
7. 7Serve the Caldo Verde hot. It is traditionally served on its own.

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