Caldo Verde

Name: Caldo Verde
Yield: 6 servings
Ingredients: 1/4 cup Extra-Virgin Olive Oil; 12 oz chorizo sausage (cut into 1/2 inch pieces); 1 onion (chopped fine); 4 cloves garlic (minced); salt and pepper; 1/4 tsp red pepper flakes; 2 lbs yukon gold potatoes (peeled and cut into 3/4 inch pieces); 4 cups chicken broth; 1 lb kale or collard greens (stemmed and cut into 1 inch pieces); 2 tsp white wine vinegar

ladysherwood

Serves 6

Soup. Serve with hearty bread and perhaps a drizzle of EVOO on top. Can be refrigerated for up to 2 days.

ᔥ Originally from America's Test Kitchen

Ingredients

¼ cup Extra-Virgin Olive Oil
12 oz chorizo sausage (cut into ½ inch pieces)
1 onion (chopped fine)
4 cloves garlic (minced)
salt and pepper
¼ tsp red pepper flakes
2 lbs yukon gold potatoes (peeled and cut into ¾ inch pieces)
4 cups chicken broth
1 lb kale or collard greens (stemmed and cut into 1 inch pieces)
2 tsps white wine vinegar

Instructions

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1
Heat 1 Tbsp oil in Dutch oven over medium-high heat until shimmering. Add chorizo and cook, stirring occasionally, until lightly browned, . Transfer chorizo to bowl and set aside. Reduce heat to med and add onion, garlic, 1 1/4 tsp salt, and pepper flakes and season with pepper to taste. Cook , stirring frequently, until onion is translucent, . Add potatoes, broth, and water; increase heat to high and bring to boil. Reduce heat to med-low and simmer, uncovered, until potatoes are just tender, .
2
Transfer 3/4 cup solids and 3/4 broth to blender jar. Add kale to pot and simmer for . Stir in chorizo and continue to simmer unitl greens are tender, longer.
3
Add remaining 3 Tbsp oil to soup in blender and process until very smooth and homogeneous, about . Remove pot from heat and stir pureed soup mixture and vinegar into soup. Season with salt and pepper to taste, and serve.

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