Caldo Verde (“Green Broth”) is a beloved Portuguese soup, simple but comforting, especially in the north of the country. It is a thick, puréed potato soup base, traditionally featuring very thinly sliced collard greens (couve-galega) and slices of smoky Chouriço sausage.

Prep Time	Cook Time	Serves
15 minutes	45 minutes	6

Part A: Ingredients

• Base: 1 Tbsp Olive Oil, 1 large Yellow Onion (chopped), 3 cloves Garlic (minced).
• Soup: 4 cups Chicken Stock or Water, 3 large Russet Potatoes (peeled and diced).
• Greens/Meat: 1 bunch Collard Greens (or kale), washed, ribs removed, and cut into very thin shreds (couve-galega style), 1/2 lb Chouriço or Spanish Chorizo (sliced).
• Finish: Salt, Pepper, and extra Virgin Olive Oil (for drizzling).

Part B: Instructions

Step 1: Make the Potato Base

1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until soft. Add the garlic and cook for 1 minute.
2. Add the diced potatoes and stock/water. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the potatoes are very tender.

Step 2: Purée the Soup

1. Remove the pot from the heat. Using an immersion blender, purée the soup until it is completely smooth and thickened by the potatoes.
2. Return the soup to the stovetop over low heat. Season generously with salt and pepper.

Step 3: Cook the Greens and Sausage

1. Stir the thinly shredded collard greens into the simmering potato purée. Cook for only 5-7 minutes until the greens are tender but still bright green.
2. While the greens cook, pan-fry the sliced Chouriço in a separate skillet until slightly crisp and the oil is released. Drain and set aside.

Step 4: Serve

• Ladle the hot Caldo Verde into bowls.
• Garnish each serving with 3-4 slices of the fried Chouriço and a final drizzle of high-quality extra virgin olive oil.
• Serve hot, often accompanied by corn bread.