Caldo Verde
174kcal3g protein6.9g fat26g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Nothing flagged in the ingredient list. The label is still the last word.
Restrictions
Diets
VegetarianVeganPescatarianNo porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 2 lb | potatoes, peeled and diced |
| 1 unit | onion, sliced |
| 3 clove | garlic |
| 7 cup | water or light stock |
| 8 oz | collard greens or kale, hair-thin ribbons |
| 6 oz | chouriço, thinly sliced |
| 3 tbsp | olive oil |
| 1 ½ tsp | salt |
Steps
- saute7 minonion translucent without browningSoften the onion and garlic in a little olive oil without taking on color. Caldo verde should taste clean and vegetal rather than roasted.
- simmer20 minpotatoes completely tenderAdd potatoes and water or light stock and simmer until the potatoes crush effortlessly. Full tenderness is what gives the soup body after pureeing.
- blend5 minbroth smooth and lightly thickenedBlend or mash the potato base until smooth. Adjust with a little water if it becomes closer to puree than soup.
- simmer5 mingreens tender but still bright greenReturn the soup to a simmer and add the finely shredded greens. Cook only until tender enough to eat; their fresh green identity should remain distinct.
- saute5 minchouriço hot with lightly rendered edgesWarm the chouriço separately so some fat renders without turning the whole soup orange and greasy.
- mix3 minsoup balanced and glossy with olive oilStir in olive oil, adjust salt, and serve with chouriço slices in each bowl. The finished soup should be silky from potato, not cream.