Caldo Verde is a Portuguese soup made with potatoes, beira kale, chorizo and olive oil. It originated in northern Portugal, but nowadays it is a national favorite.
-Cut 12 ounces Spanish-style chorizo sausage into 1/2-inch pieces.
-Heat 1 TBS extra virgin olive oil in Dutch oven over medium-high heat until shimmering.
-Cook, stirring occasionally, until lightly browned, 4 to 5 minutes.
-Transfer chorizo to bowl and set aside.
-Reduce heat to medium and the following:
1 finely chopped onion
4 minced garlic cloves
1 tsp sea salt
1/4 tsp red pepper flakes
-Cook, stirring frequently, until onion is translucent, 2 to 3 minutes.
-Peel 2 pounds Yukon Gold poates in to 3/4 inch pieces.
-Add the following to the pan:
the chopped potatoes
4 cups chicken broth
4 cups water
-Increase heat to high and bring to boil.
-Reduce heat to medium-low and simmer, uncovered, until potatoes are just tender, 8 to 10 minutes.
-Transfer 3/4 cup solids and 3/4 cup broth to a blender jar and process until blended.
-Cut 1 bunch of beira kale into 1 inch slivers
-Add to the pot and simmer for 10 minutes.
-Stir chorizo in and continue to simmer until greens are tender, 8 to 10 minutes longer.
-Add 3 TBS extra virgin olive oil to soup in blender and process until very smooth, about 1 minute.
-Remove pot from heat and stir the pureed mixture into the soup along with 2 tsp white wine vinegar.
-Season with salt and pepper to taste and serve.