Ingredients: |
Ingredients: 1/4 C Extra-Virgin Olive Oil
12 Oz Spanish-Style Chorizo Sausage*, cut into 1/2-inch pieces
1 Yellow Onion, chopped fine
4 Garlic Cloves, minced
Salt and Pepper
1/4 tsp Red Pepper Flakes
2 lbs Yukon Gold Potatoes, peeled and cut into 3/4-inch pieces (The lower-starch Yukon Golds hold up during long cooking in soup)
4 C Chicken Broth
4 C Water
1 lb Collard Greens (about 1 large bunch), stemmed and cut into 1-inch pieces
2 tsp White Wine Vinegar
*Spanish-Style Chorizo Sausage
Sometimes spell "Chourico." Do not substitute Mexican chorizo for Spanish Chorizo/Chourico; they are not interchangeable.
Collard greens are best, but kale can be substituted.
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Directions: |
Directions:1. Heat 1 tablespoon oil in dutch oven on medium-high heat until shimmering. Add chorizo and cook, stirring occasionally, until lightly browned, 4-5 minutes. Transfer chorizo to bowl and set aside. Reduce heat to medium and add onion, garlic, 1 1/4 teaspoons salt, red pepper flakes and black pepper to taste. Cook, stirring frequently, until onion is translucent, 2-3 minutes. Add potatoes, broth, and water; increase heat to high and bring to boil. Reduce heat to medium-low and simmer, uncovered, until potatoes are just tender, 8-10 minutes.
2. Transfer 3/4 cup solids and 3/4 cup broth to a blender. Add collard greens to pot and simmer for 10 minutes. Stir in chorizo and continue to simmer until greens are tender, 8-10 minutes longer.
3. Add remaining 3 tablespoons oil to soup in blender and process until very smooth and homogenous, about 1 minute. Remove pot from heat and stir pureed soup mixture and vinegar into soup. Season with more salt and pepper to taste if desired, and serve. Soup can be refrigerated for up to 2 days.
Serve with crusty bread. (Soup can be refrigerated for up to 2 days in the fridge.)
Portuguese Soup from my Grandmother-in-Law, Julia Derrig. |
This recipe for Caldo Verde is from