How to Cook Caldo Verde | Creamy Filipino Version Soup

Prepare the chorizo by cutting it into small pieces.

Set the stove to medium heat and add olive oil.

Once the oil is hot, add the chorizo and cook for about 2 minutes, stirring continuously to prevent burning.

Remove the cooked chorizo and set it aside.

Add garlic to the pan and sauté to release its aroma.

Add white onion and cook until it becomes translucent.

Prepare 3 potatoes, cutting two medium and one small into pieces.

Season the potatoes with salt and black pepper, and add 1 tablespoon of butter for flavor.

Add 1 cup of water and bring to a boil.

Boil the potatoes for about 10 minutes until soft, checking for tenderness.

If the potatoes are not soft enough, continue boiling and add more water if necessary.

Once soft, blend the mixture using a hand blender or regular blender until smooth, then return it to the pan.

Taste the soup and adjust seasoning with more salt if needed.

Prepare celery as an alternative to kale, cooking it for about 1 minute until tender.

Plate the soup and top with the reserved chorizo and celery for garnish.

Equipment Needed

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