Caldo Verde Variation

Quick and easy, this is a very hearty winter soup, but it's just as good in summer, too. One of my new favorite soups.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 652 Calories

Ingredients

• 3 cloves garlic, minced
• ground black pepper to taste
• 1 onion, diced
• 1 quart chicken stock
• 1 quart water
• 1 teaspoon chicken soup base
• ¼ cup olive oil, divided, or as needed
• 6 White Rose potatoes, thinly sliced
• 4 (4 ounce) links fresh linguica sausage
• 1 pound kale, leaves removed from stems and cut into thin ribbons

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Stir kale into the soup; simmer until kale is tender and jade green, about 5 minutes more. Stir remaining 1tablespoon olive oil into the soup just before serving.