Caldo Verde – A Traditional Portuguese Soup

• 1/4 cups Olive Oil
• 1/2 cups Chorizo Sausage, Cut In Rounds And Quartered
• 1 whole Large Yellow Onion, Diced
• 4 cloves Garlic, Thinly Sliced
• 1 whole Large Potato, Peeled And Diced
• 8 cups Chicken Or Vegetable Bouillon
• 1 pound Hakurei Turnip Greens, Kale Or Collard Greens, Cut In Thin Strips
• Coarse Salt And Coarse Black Pepper To Taste

1. You will also need:
2. 1. A large, heavy-bottomed pot or casserole with a lid.
3. 2. A slotted spoon.
4. 3. A food processor or blender.
5. 4. A large bowl.
6. Making the soup:
7. 1. Heat the olive oil in the pot over medium heat. Add the chorizo and saute until it begins to turn golden. With a slotted spoon, remove the sausage to a plate and set it aside.
8. 2. Add the onion to the oil that remains in the pot and slowly cook it, stirring occasionally, until the edges begin to turn golden. Add the garlic and continue cooking, stirring, until the garlic begins to color around the edges.
9. 3. Add the potato and bouillon and bring the soup to a simmer. Cook the soup, partially covered, for about 20 minutes, or until the potato is tender.
10. 4. Puree the soup in batches, transferring each pureed portion to a large bowl.
11. 5. When all the soup has been processed, return it to the pot and bring the soup to a simmer. Add the chopped greens and the reserved chorizo and cook the soup gently, uncovered, for about 5-10 minutes or until the greens are just cooked. Taste and season with the salt and pepper.

ubc, chorizo sausage, yellow onion, garlic, chicken, salt

Taken from tastykitchen.com/recipes/soups/caldo-verde-a-traditional-portuguese-soup/ (may not work)