Caldo Verde Soup
The Cookie Writer
The Cookie Writer
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Ingredients

  • 6 cups water 3 tbsp olive oil + 1 tbsp 2 small onions, minced 2 garlic cloves, minced 6 potatoes, peeled and cubed small (I used 2 large, and 4 smallish potatoes.) 1 lb Chorizo sausage (about 4 sausages.) Salt and pepper 1 bunch of kale, stems removed, julienned Instructions Add the 3 tbsp olive oil to a large saucepan over medium heat. Pour in the onions and garlic and cook for 3 minutes. Season with some salt and pepper. Add the potatoes and cook for another 3 minutes, stirring pretty frequently so the potatoes do not stick to the bottom of the pan. Stir in the water and add in the sausages, leaving them whole. Raise heat and bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes, or until potatoes are tender. Move sausages to a cutting board. Using a hand blender, puree the potatoes until smooth. Season again with salt and pepper. Stir in kale and cook for about 5 minutes. While the kale is cooking, slice the sausages. Puree the soup again with the hand blender to get the kale combined into the broth. Add the sausages back to the soup and cook for another 5 minutes. Drizzle with remaining olive oil. Serve! 3.2.2885

Instructions

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