Caldo Verde (Caldo Verde) — Portuguese Kale and Potato Soup

• 900 gYukon Gold potatoes (peeled and cut into 3 cm chunks)
• 1large yellow onion (chopped)
• 3 clovegarlic (thinly sliced)
• 45 mlextra virgin olive oil
• 200 gPortuguese chouriço (kept whole for simmering, then sliced)
• 1.5 lwater
• 10 gfine sea salt
• 300 gcouve-galega or collard greens (stems removed and leaves sliced into very fine ribbons)

Instructions

1. 1

   Wash the greens thoroughly, remove the tough stems, stack the leaves, roll them tightly, and slice them crosswise into very fine ribbons about 2 mm wide. This fine cut is essential to the identity of Caldo Verde because the greens should float in delicate strands rather than heavy pieces.

2. 2

   Warm 45 ml olive oil in a heavy pot over medium heat, then add the onion and cook for 6 minutes until translucent but not browned. Add the garlic and cook for 1 minute more, stirring constantly so it perfumes the oil without scorching.

3. 3

   Add the potatoes, whole chouriço, water, and sea salt to the pot, then bring the soup to a steady simmer. Reduce the heat to medium-low, cover partially, and cook for 20 to 25 minutes until the potatoes are completely tender when pierced with a knife.

4. 4

   Remove the chouriço from the pot and set it on a cutting board for later slicing. Blend the potatoes and broth directly in the pot with an immersion blender until smooth and lightly creamy, or blend in batches in a countertop blender and return the soup to the pot.

5. 5

   Bring the blended soup back to a gentle simmer and stir in the finely shredded greens. Cook for 5 to 7 minutes, just until the greens are tender but still vivid green, because overcooking dulls both their color and fresh flavor.

6. 6

   Slice the reserved chouriço into 5 mm rounds and return most of it to the pot, saving a few slices for garnish if desired. Stir in the remaining 15 ml olive oil, simmer for 2 minutes, and serve hot with chouriço visible on top of each bowl.