Caldo Verde (Portuguese Green Soup)

Ingredients

• 2 tablespoons Olive Oil
• 1 medium Onion
• 3 cloves Garlic
• about 680 g Potatoes
• 6 cups Chicken Broth
• about 170 g Chorizo (Portuguese)
• about 225 g Collard Greens
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

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

Instructions

1. 1Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
2. 2Peel and dice potatoes. Add potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes are very tender.
3. 3While potatoes are cooking, slice the chorizo and thinly slice the collard greens.
4. 4Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender and blend in batches.
5. 5Return the soup to the pot. Add chorizo and collard greens. Simmer for 5-10 minutes, or until collard greens are tender.
6. 6Season with salt and pepper to taste. Serve hot.

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