Caldo Verde is a classic, comforting Portuguese soup hailing from the Minho region.¹ It is characterized by its smooth potato base, the vibrant green color and flavor of thinly sliced collard greens or kale, and the savory kick of chouriço (or linguiça) sausage.²

Prep Time	Cook Time	Serves
20 minutes	45 minutes	6

Part A: Ingredients

• Potatoes: 4 medium Russet potatoes, peeled and roughly chopped.
• Liquid: 6 cups Chicken or Vegetable Stock (or water).³
• Fat/Aromatics: 2 Tbsp Olive Oil, 1 large Yellow Onion, finely chopped, 2 cloves Garlic, minced.
• Greens: 1 bunch Collard Greens or Kale (about 4 cups), washed, de-stemmed, and very thinly sliced (traditionally shredded).
• Meat: 8 oz Chouriço or Linguiça sausage, sliced $1/4$ inch thick (must be smoked/cured).
• Seasoning: Salt and freshly ground black pepper.
• Serving: Extra virgin olive oil for drizzling.⁴

Part B: Instructions

Step 1: Cook the Potato Base

1. In a large pot or Dutch oven, heat 1 Tbsp of olive oil over medium heat. Add the chopped onion and sauté until translucent (about 5-7 minutes). Add the minced garlic and cook for 1 minute.
2. Add the chopped potatoes and the stock (or water) to the pot. Season with salt and pepper.
3. Bring to a boil, then reduce the heat and simmer, covered, for 20-25 minutes, or until the potatoes are very tender.

Step 2: Purée the Base

1. Remove the pot from the heat. Use an immersion blender to purée the soup until it is completely smooth and creamy. Alternatively, carefully transfer the mixture to a regular blender (vented lid required) and blend.
2. Return the smooth soup base to the stove over low heat.

Step 3: Cook the Sausage and Greens

1. While the soup is reheating, place the sliced chouriço/linguiça in a separate small skillet over medium heat. Cook until the sausage is browned and has released its fat (about 5-7 minutes). Drain the sausage pieces and set them aside, reserving about 1 Tbsp of the flavored oil.
2. Increase the heat on the soup base to a simmer. Add the very thinly sliced collard greens/kale. Stir and cook for only 3-5 minutes, until the greens are wilted but still bright green.

Step 4: Serve

1. Ladle the hot soup into bowls. The greens should be suspended in the thick, creamy potato broth.
2. Place several slices of the cooked chouriço in the center of the soup.
3. Crucially, drizzle a small amount of high-quality extra virgin olive oil over the top of the soup just before serving. Serve immediately.