The BEST Soup I EVER made | Caldo Verde like a CHEF

Cut the chorizo into slices about 2 cm thick and place in a bowl.

Heat a Dutch oven or saucepan over medium heat, add a dash of olive oil, and add the chorizo.

Render out the fat from the chorizo and roast it slightly without making it crispy.

Remove the chorizo from the pan and set aside, leaving the oil in the pan.

Dice the onion and add it to the pan with the chorizo oil, keeping the heat low to sweat the onions without browning them.

Chop 3 to 5 cloves of garlic and add them to the onions after they have softened, cooking for about 3 minutes.

Dice the potatoes (with skins on) into small cubes and add them to the pan after the garlic has sweated down.

Pour in enough chicken stock to just cover the potatoes and simmer for 15 to 20 minutes until the potatoes are soft.

Chop the curly kale and parsley, preparing them for the soup without blending them.

Season the soup with salt and freshly ground black pepper before blending.

Use a stick blender to blend the soup until smooth, adjusting the consistency with more chicken stock if needed.

Add the chopped kale and parsley to the blended soup and stir, allowing them to wilt for about 5 minutes.

Dice the chives and set aside for garnish.

Zest a lemon into the soup and squeeze in some lemon juice, stirring to combine.

Taste the soup and make any final adjustments before serving.

Ladle the soup into bowls and top with the reserved chorizo pieces without stirring them in.

Garnish with a sprinkle of chives and serve.

Equipment Needed

Dietary

Allergens