Caldo Verde with Chorizo and Kale

Ingredients

• 3 chorizo sausage (Sliced into small discs)
• 2 potatoes (Chopped)
• 1 onion (Chopped)
• 8 cloves garlic (Sliced)
• chicken stock (As needed)
• 1 bunch kale (Roughly chopped)
• black pepper (To taste)

Steps

1. 1

   Slice the chorizo into small discs. Heat a pan and fry the slices until crisp, allowing their oil to render into the pan.

2. 2

   Remove the crisp chorizo from the pan and set it aside for later. Leave the rendered chorizo oil in the pan.

3. 3

   Add the chopped onion, chopped potatoes, and sliced garlic to the pan with the chorizo oil. Sauté until the vegetables have softened.

4. 4

   Pour in enough chicken stock to cover and cook the vegetables. Allow the soup to simmer until the potatoes are soft.

5. 5

   Blend the simmered soup until it forms a rich, thick broth.

6. 6

   Add the reserved crisp chorizo back to the blended soup, then add the roughly chopped kale and pepper.

7. 7

   Serve the soup hot and enjoy.

Notes

The source does not specify the amount of chicken stock, the exact simmering time, or whether the kale should be cooked beyond being added to the soup. The listed chorizo quantity is given as three pieces without individual weights.

Nutrition per serving

• soup
• main
• Portuguese-inspired
• one-pot
• blended
• comfort food