Caldo Verde (Portuguese Green Soup)
Instructions
- 1
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the sliced chorizo and cook for 3-4 minutes until browned and some fat has rendered. Remove chorizo and set aside.
- 2
In the same pot, add the remaining 2 tablespoons of olive oil. Add the diced onion and cook for 5 minutes until softened and translucent.
- 3
Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
- 4
Add the cubed potatoes, chicken broth, and bay leaves to the pot. Bring to a boil, then reduce heat to medium-low and simmer for 15-20 minutes until potatoes are very tender.
- 5
Remove the bay leaves. Using a potato masher or immersion blender, partially mash the potatoes to thicken the soup, leaving some chunks for texture.
- 6
Add the thinly sliced kale to the pot and stir well. Cook for 5-7 minutes until the kale is tender but still bright green.
- 7
Return the cooked chorizo to the pot and stir to combine. Season with salt and black pepper to taste.
- 8
Simmer for another 2-3 minutes to allow flavors to meld together.
- 9
Serve hot in deep bowls, drizzled with a bit of extra olive oil if desired. Accompany with crusty bread.
Chef's Note
"This rustic Portuguese comfort soup is all about simplicity—let the chorizo infuse the broth while you slice the kale paper-thin for that authentic silky texture. Serve it with crusty bread and a drizzle of your best olive oil for a warming meal that tastes like it took hours, not minutes."
