Smoky Portuguese Caldo Verde with Chorizo and Kale

Name: Smoky Portuguese Caldo Verde with Chorizo and Kale
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Soup
Ingredients: Olive oil; Onion; Garlic; Bay leaf; Chicken or vegetable stock; Russet potatoes; Smoked chorizo; Kale; Salt and black pepper; Olive oil; Apple cider vinegar

Traditional Portuguese Soup

A hearty and comforting Portuguese soup featuring smoky chorizo, tender kale, and creamy potatoes blended into a luscious broth.

1 h 30 min
6
Intermediate

Ingredients

For the Broth

Olive oil

2 tablespoons

Onion

1 large, finely chopped

Garlic

3 cloves, minced

Bay leaf

Chicken or vegetable stock

6 cups

For the Main Soup

Russet potatoes

2 large, peeled and diced

Smoked chorizo

200g, thinly sliced

Kale

6 cups, stems removed, thinly sliced

Salt and black pepper

to taste

For Final Touches

Olive oil

3 tablespoons, for drizzling

Apple cider vinegar

1 tablespoon (optional)

Preparation

Preparing the Broth

Heat oil

In a large pot, heat the olive oil over medium heat.

Sauté aromatics

Add the chopped onion, garlic, and bay leaf, sautéing until the onion is translucent.

Add stock

Pour in the stock, bringing it to a gentle simmer.

Preparing the Main Ingredients

Cook potatoes

Add the diced potatoes to the broth, cooking until tender, about 20 minutes.

Fry chorizo

Meanwhile, in a frying pan, cook the sliced chorizo until crispy. Set aside.

Save some chorizo slices for garnishing at the end.

Blend soup

Once the potatoes are tender, use a handheld blender to partially blend the soup.

Be careful when blending hot liquids to avoid splatter.

Cooking Process

Simmering the Base

Cook the potatoes until they are fork-tender.

Combining Ingredients

Add the kale and cooked chorizo slices to the pot.

Finishing Touches

Drizzle with olive oil and, if desired, add a splash of vinegar.

Plating & Serving