Caldo Verde is a simple, rustic, yet deeply flavorful soup from Portugal’s Minho region. It is characterized by its smooth, creamy potato base, finely shredded collard greens (or kale), and thinly sliced chouriço (smoked sausage).

Prep Time	Cook Time	Serves
15 minutes	45 minutes	6

Part A: Ingredients

• Base: 1 Tbsp Olive Oil, 1 large Onion, chopped, 4 cloves Garlic, minced.
• Thickener: 3 large Potatoes (e.g., Russet), peeled and cubed.
• Liquid/Flavor: 6 cups Chicken or Vegetable Broth, 1 tsp Salt.
• Greens: 1 bunch Collard Greens or Kale, finely sliced into thin ribbons (couve-galega is traditional).
• Meat: 6 oz Chouriço or Smoked Linguiça Sausage, thinly sliced (about 1/4 inch thick).

Part B: Instructions

Step 1: Cook the Potato Base

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until soft. Add the minced garlic and cook for 1 minute.
2. Add the cubed potatoes and broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes until the potatoes are very tender.

Step 2: Purée the Base

1. Remove the pot from the heat. Carefully blend the soup using an immersion blender until it is completely smooth and creamy. Alternatively, transfer the soup in batches to a regular blender (use caution with hot liquids).
2. Return the smooth soup base to the pot over low heat.

Step 3: Cook the Sausage and Greens

1. While the soup is simmering, sauté the sliced chouriço (or linguica) in a separate small skillet for 3-5 minutes until the edges are crispy and the fat has rendered.
2. Add the finely shredded collard greens (or kale) to the simmering soup base. Simmer for only 5–7 minutes—the greens should be tender but still retain their bright color.

Step 4: Serve

• Taste the soup and adjust salt and pepper.
• Ladle the thick, green soup into bowls. Top each serving with 3-4 slices of the crispy chouriço and a small drizzle of extra virgin olive oil. Serve with rustic bread.