Caldo Verde (Potato and Greens Soup with Sausage)

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Caldo Verde (Potato and Greens Soup with Sausage)

Caldo verde (“green broth”) is a beloved Portuguese soup, named for the shredded collard greens (or sometimes kale) that give it an earthy tinge. Made with basic ingredients, the humble soup is naturally creamy from potatoes that simmer in chicken broth until supertender. A paprika- and garlic-spiked smoked pork sausage imparts complex flavor. Fully cooked Portuguese chouriço or thinner linguiça are typical, but Spanish chorizo, which can be a bit heavier on the paprika, can also be used. Some versions call to purée the base of the soup, while other variations call to leave it chunky. This recipe has the best of both worlds, with bites of potato remaining in the velvety broth. The greens are just briefly simmered to maintain some bite, but can be cooked longer if softer greens are desired.

Rating

Ingredients

  • 2tablespoons extra-virgin olive oil, plus more for serving
  • 1medium yellow onion, halved and thinly sliced
  • Kosher salt and black pepper
  • 5garlic cloves, thinly sliced
  • 1 1/2pounds Yukon Gold or yellow potatoes, peeled and cut into ½-inch cubes
  • 1(3- to 5-ounce) chouriço, linguiça or any smoked garlic sausage link (in one piece)
  • 6cups low-sodium chicken broth
  • 2cups stemmed and finely shredded collard greens or kale (from 3 to 4 ounces unstemmed greens)
Set base servings to enable scaling:

Directions

In a large Dutch oven or heavy pot, heat oil over medium. Add onion, season with salt and pepper, and cook, stirring occasionally, until softened and lightly golden, about 8 minutes. Add garlic and stir until fragrant, about 1 minute.

Add potatoes, the whole sausage link and broth; season with salt. Bring to a boil over high heat. Cover, reduce heat to medium-low and cook until potatoes are very soft and crush with no resistance, about 25 minutes. Transfer sausage to a cutting board to cool.

Using a slotted spoon, reserve 1 cup of the potatoes. Purée the remaining soup in a blender (or use an immersion blender) until smooth. Return to pot and add collard greens and reserved potatoes. Cook over medium-low heat, stirring and mashing potatoes slightly, until greens are softened and soup is thickened, about 5 minutes; season with salt and pepper.

Divide soup among bowls. Thinly slice the sausage and divide on top. Drizzle with oil and serve warm.

Nutrition

Info
Trans Fat: 0 gramsFat: 16 gramsCalories: 357Saturated Fat: 4 gramsUnsaturated Fat: 11 gramsSodium: 1433 milligramsSugar: 3 gramsFiber: 5 gramsCarbohydrate: 40 gramsProtein: 16 grams
Soups

Source: https://cooking.nytimes.com/recipes/1023801-caldo-verde-potato-and-greens-soup-with-sausage