Portuguese Kale Soup (Caldo Verde)
Ingredients
- 2 tablespoons olive oil plus more for drizzling
- 1 pound sausage (Portuguese choriço or other) sliced ¼ inch (½ cm) thick [ NB: If Portuguese linguiça is not available in your area, any smoked and spicy sausage will work, such as Kielbasa, Andouille, etc.], about ½ kg, smoked and spicy sausage
- 1 large yellow onion chopped
- 6 garlic cloves minced
- ¼ cup white wine
- 8 cups water
- 1 pound Yukon potatoes peeled and cut into chunks, about ½ kg
- 4 tablespoons chicken flavor bouillon powder
- Salt and freshly ground pepper to taste
- 1 pound kale stems discarded and leaves finely shredded, about ½ kg
- 1 pinch dried oregano (optional)
Instructions
- In a large heavy pan, heat 1 tablespoon olive oil over medium-high heat. Brown the sliced sausage. Transfer only the sausage to a bowl and reserve. Leave any oil left over in the pan to sauté the onion and garlic.
- Using the same pan, heat the remaining tablespoon olive oil and add the onion. Sauté over medium-high heat until translucent (about 3 minutes). Then, add the garlic and sauté until slightly golden.
- Add the wine and let reduce a little bit (1 minute). Add the potatoes, water, the chicken bouillon, salt, and pepper. Bring to a boil. Reduce heat. Simmer over low heat until the potatoes are tender, about 15 minutes.
- Blend the soup well in a blender and return to the pan. Add the reserved sausage and the finely shredded kale. Let simmer until the kale is wilted (about 3 minutes). Taste and adjust the salt and pepper.
- Serve in bowls, drizzled with olive oil and sprinkled with dried oregano. A crusty bread or preferably a Portuguese Corn Bread (Broa de Milho) and a rich white wine can be served as accompaniments.
Recipe Notes
Nutrition
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