Portuguese CALDO VERDE - KALE SOUP

Chop 3 onions and set aside.

Peel and chop 8 large potatoes.

In a pot, add the chopped onions, potatoes, 1 tablespoon of salt, 1 teaspoon of pepper, and 1 bay leaf.

Cook the mixture for about 15 minutes until the potatoes are nice and soft.

Use an immersion blender to puree the mixture until it reaches a creamy consistency.

Add 4 cups of chopped kale and the chorizo to the pot.

Cook for an additional 10 minutes after adding the chorizo.

Remove the chorizo, slice it into rings, and place it in a serving dish for individual servings.

Serve the soup into bowls, adding 3 rings of chorizo to each bowl.

Drizzle a tiny bit of olive oil on top for flavor, if desired.

If the soup thickens after sitting, reheat it with a little hot water to reach the desired consistency.

Equipment Needed

Dietary

Allergens