caldo verde variation

Ingredients

• Servings: 2
• 1/4 cup olive oil, divided, or as needed
• 1 onion, diced
• 3 cloves garlic, minced
• 6 white rose potatoes, thinly sliced
• 1 quart chicken stock
• 1 quart water
• 1 teaspoon chicken soup base
• 4 (4 ounce) links fresh linguica sausage
• ground black pepper to taste
• 1 pound kale, leaves removed from stems and cut into thin ribbons

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• heat 3 tablespoons olive oil in a large saucepan over medium heat. cook and stir onion and garlic in hot oil until the onion is softened, about 3 minutes. add potatoes; continue to cook, stirring continually, until the potatoes are hot, about 3 minutes more.
• pour chicken stock and water into the saucepan; add chicken soup base. bring the soup to a boil, reduce heat to medium, and cook at a gentle boil until the potatoes are mushy, about 20 minutes.
• heat a skillet over medium heat. cook linguica in hot skillet, turning regularly, until no longer pink in the center, about 10 minutes. an instant-read thermometer inserted into the center should read 160 degrees f (70 degrees c). drain linguica on a plate lined with paper towels and slice.
• pour soup into a blender no more than half full. cover and hold lid down; pulse a few times before leaving on to blend. puree in batches until smooth and return to saucepan.
• stir sliced linguica and black pepper into the soup and return to medium heat. place a cover on the soup and cook at a simmer for 5 minutes.
• stir kale into the soup; simmer until kale is tender and green, about 5 minutes more. stir remaining 1tablespoon olive oil into the soup just before serving.