Caldo Verde (Portuguese Green Soup)

Instructions

1. 1Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat, which is about 175°C.
2. 2Add the 1 medium onion, chopped, and the 2 cloves of garlic, minced, to the pot. Sauté, stirring occasionally, until the onion is softened and translucent, about 5 minutes. You will notice a fragrant aroma as they cook.
3. 3Add the about 680 g of potatoes, peeled and cut into 2.54 cm cubes, and the 6 cups of chicken broth to the pot. Increase the heat to high and bring the mixture to a rolling boil.
4. 4Once boiling, reduce the heat to low, cover the pot, and let it simmer gently until the potatoes are very tender when pierced with a fork, about 15 to 20 minutes. While the potatoes are simmering, place the about 113 g of chorizo, sliced into 0.635 cm rounds, in a separate skillet over medium heat. Cook, turning occasionally, until the chorizo is browned and has released its oils, about 5-7 minutes. Remove the chorizo from the skillet with a slotted spoon and set aside on a plate lined with paper towels.
5. 5Carefully 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, but be cautious as hot liquids expand.
6. 6Add the 6 cups of kale, stems removed and leaves roughly chopped, to the blended soup. Stir well and continue to cook over medium heat until the kale is wilted and tender, about 5 minutes. The soup should be a vibrant green color.
7. 7Season the soup with the 1 teaspoon of salt and the 0.5 teaspoon of black pepper. Stir to combine.
8. 8Ladle the hot soup into bowls. Top each serving with the reserved sautéed chorizo slices.

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