Ingredients
Units
Scale
- 1/4 cup Portuguese extra-virgin olive oil
- 3/4 lb. mild chouriço, sliced into 1/4-inch coins - Hillshire Farms kielbasa is an acceptable substitute
- 1 large onion, diced
- Kosher salt
- 3 garlic cloves, sliced
- 2 small roasted garlic cloves, crushed (optional TFD addition, omit for classic recipe
- 6 medium Yukon Gold potatoes, peeled and roughly chopped
- 4 cups cold bottled water
- 4 cups homemade chicken stock or low-salt chicken broth
- 1 pound kale, stems removed, leaves rolled into a cigar shape and cut into chiffonade
- 1 mustard green leaf, stem removed, cut into chiffonade (heretical TFD addition - omit for classic recipe)
- Freshly-ground black or white pepper (TFD prefers white in this recipe)
- a few drops of vinegar in each bowl
- A swirl of Gallo brand piri piri condiment in each bowl (optional)
Instructions
- In a large pot over medium heat, heat the oil. Add the chouriço and cook until lightly browned on both sides, 3 to 5 minutes. Using a slotted spoon remove the sausage to a plate. Try to let the sausage drain well into the pot; its fat will flavor the soup.
- Dump the onions into the pot. Sprinkle with salt and cook, stirring occasionally, until softened and translucent. Add the garlic and cook for 2 minutes more.
- Stir in the potatoes, add the combination of water and chicken stock, and bring to a boil. Reduce the heat so the soup gently simmers. Cook until the potatoes are almost tender, 10 to 20 minutes. Remove from the heat and let it cool slightly.
- When the caldo verde is cool enough to handle, add in ½ the cooked chouriço and purée using a wand blender.
- Add the kale and mustard leaf (if using) to the soup, bring everything back to a boil, and then reduce the heat and simmer until tender, 2 to 5 minutes. Season with more salt, if needed, and pepper.
- Ladle the caldo verde into bowls with a few drops of vinegar in each bowl (it helps to separate the chiffonade) and garnish with the remaining slices of chouriço and the optional drizzle of piri piri sauce. Tradition states that one slice and only one slice of chouriço is added to each bowl. It’s your choice, but I like several. The soup can be cooled, covered, and refrigerated overnight. Simply warm over low heat before serving.