Caldo verde

Prepared 0 of 6 steps

1. 01

   Prepare the vegetables

   Peel the potatoes and cut them into cubes about 2 cm. Chop the onion coarsely, and crush the garlic. Remove the tough central stems from the kale, rinse the leaves thoroughly to remove any sand, and let the water drain.

2. 02

   Cook the potato base

   In a pot, heat 25 ml of oil and sauté the onion for 5 minutes until soft. Add the garlic, potatoes, water, and salt. After it comes to a boil, reduce the heat and simmer for 20–25 minutes until the potatoes are fully tender.

3. 03

   Cut the greens very thinly

   Stack the kale leaves, roll them tightly into a log, and cut across as thin strips as possible. This cutting technique ensures even cooking of the greens and gives caldo verde its characteristic appearance.

4. 04

   Blend the soup

   Remove the pot from heat and carefully blend the potatoes with the onion using a immersion blender until a smooth creamy base is achieved. Keep the blade submerged to avoid splattering hot liquid. Return to low heat.

5. 05

   Cook the greens and sausage

   Slice the chouriço into thin rounds. Add it to the soup along with the kale and pepper, stirring occasionally for 12–15 minutes until the strips of kale are tender and the chouriço is fully heated through.

6. 06

   Serve hot

   Turn off the heat and distribute the remaining 20 ml of olive oil among the portions. Ladle the soup into bowls, making sure each contains some greens and chouriço slices. Additional cream, bread, or cheese are not used in this recipe.