Caldo Verde
Savory spicy and tart soup made from spanish chroizo, potato and greens
Ingredients
- 2 tbsp olive oil
- 1 package Spanish chorizo with the casing stripped off and chopped into bite sized pieces
- 1 onion chopped
- 4 garlic cloves minced
- pinch red pepper flakes
- 2 lbs potatoes peeled and cubed
- 4 cups chicken stock
- 2-4 cups water
- 1 package frozen collard greens or kale or use fresh here too, as much or as little as you like - if frozen I use one package
- 1 tbsp white vinegar to taste
Instructions
- For this style chorizo, you need to remove the thin membrane on the sausage before you use it. Use a sharp knife and cut sausage into a few large pieces. Make a shallow cut along the side of each. Peel up the protective covering and remove it all. Chop the chorizo into 1/2 inch pieces. Heat 1 tbsp oil in a stock pot or dutch oven over medium. Add the chopped chorizo and lightly brown for a few minutes. Don’t over brown it or it ruins the flavor. Remove to a paper towel to drain and reserve a tbsp or two of the lovely red fat that has come off.
- Add the other tbsp of oil to the pot and cook the onion, garlic, and pepper flaked until softened. Add the broth, water, and potatoes and bring to a boil. Reduce heat and simmer for 10 minutes. Using an immersion blender, or a regular blender, puree about a cup and half of the potato broth mixture. I just use my immersion blender and blend it up until it starts to thicken. You still want big chunks of potato, so don’t blend it all. I use this immersion blender, and it is so quick and much less effort to clean up than using the regular blender.
- Add the collard greens or kale, saved chorizo oil, and the chorizo to the pot and let simmer for 10 minutes. Taste and season for salt, pepper and vinegar. Ladle into bowls and enjoy!
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