Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to prepare a special dish, caldo verde com chouriço (portuguese collard green soup). It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Caldo Verde com Chouriço (Portuguese Collard Green Soup) is one of the most favored of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Caldo Verde com Chouriço (Portuguese Collard Green Soup) is something that I have loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can have caldo verde com chouriço (portuguese collard green soup) using 8 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Caldo Verde com Chouriço (Portuguese Collard Green Soup):

1. Take extra virgin olive oil
2. Take chouriço,linguiça or Spanish chorizo sliced in 1/4 inch rounds
3. Take large onion, diced
4. Get Salt and white pepper,
5. Prepare garlic cloves, minced
6. Make ready large potatoes, peeled and chopped
7. Prepare chicken stock AND 3 cups of water
8. Prepare (medium bunch) collard greens or kale, sliced thin *****

Steps to make Caldo Verde com Chouriço (Portuguese Collard Green Soup):

1. In a large pot, add your olive oil and brown the chouriço on medium heat. Allow the fat from the sausage to really come out as this helps flavour the soup. Once done, remove chouriço with slotted spoon and set aside
2. Add the onions and cook until translucent, then add your garlic. Stir to combine
3. Add your raw potatoes to the pot, stir then add your water and chicken broth. Bring everything to a boil, then reduce heat and let simmer until the potatoes are fork tender
4. Using a wand blender, puree the soup to a smooth consistency. You want it mostly smooth but a few SMALL potato pieces are fine.
5. Season with salt and pepper to your taste. Add your collard greens (or kale) and your choiriço back to the pot and bring back up to just a boil, then reduce heat and let simmer for 3-5 min
6. Serve with bread if desired
7. ** note: remember to remove the stem from your greens

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