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caldo verde

(1 rating)
Linky1 avatar
Recipe by
Carolyn Haas
@Linky1
Whitewater, WI

Found this on a blog called Two Azores Chicks. It sounds very similar to a soup from Olive Garden that I love!

(1 rating)
yield 6 -8
prep time 10 Min
cook time 45 Min
method Stove Top

Ingredients For caldo verde

  • 1/4 c
    olive oil
  • 2 md
    onions, chopped
  • 3 clove
    garlic, minced
  • 4 md
    potatoes, cut into chunks
  • 8 c
    water or combo of water and chicken stock
  • 1/2 lb
    kale, stems removed and julienned
  • 1/2 lb
    chouriço or chorizo
  • good salt and freshly ground pepper

How To Make caldo verde

  • 1
    Heat the olive oil in a large pot over medium heat. Add the chouriço and cook until lightly browned, 3 to 5 minutes. Using a slotted spoon remove the chouriço to a plate.
  • 2
    Add the onions into the pot and season with salt and pepper. Saute until they’re translucent and soft. Add garlic and cook for 2 minutes more.
  • 3
    Add the 8 cups of liquid and the potatoes and bring to a boil. Cook until the potatoes are almost done, 15 to 20 minutes.
  • 4
    When potatoes are almost done lower heat and add the chouriço. Then partially puree with an immersion blender. Do not puree completely. Leave soup a little chunky for a more rustic comfort feel.
  • 5
    Add the shredded kale and bring everything back to a boil and cook down greens for 15-20 minutes. Season with more salt, if needed, and pepper.
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