Easy Fast Cooking Caldo Verde com Chourio Portuguese Collard Green Soup Delicious Simple

Simple cuisine ultimate Caldo Verde com Chouriço (Portuguese Collard Green Soup) easy, tasty, practical.

8 ingredients, 7 steps, cooking Caldo Verde com Chouriço (Portuguese Collard Green Soup)

Good Afternoon my mother, now you get prepare recipe Caldo Verde com Chouriço (Portuguese Collard Green Soup) with 8 ingredients and 7 steps. Next this is how to cook, please carefully carefully.

In cooking there are some level that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 8 ingredients and 7 stages of easy cooking Caldo Verde com Chouriço (Portuguese Collard Green Soup).

Ingredients all Caldo Verde com Chouriço (Portuguese Collard Green Soup)

1. It’s 2 tbs : extra virgin olive oil.
2. You need 1 : chouriço,linguiça or Spanish chorizo sliced in 1/4 inch rounds.
3. It’s 1 : large onion, diced.
4. Prepare to taste : Salt and white pepper,.
5. Prepare 3 : garlic cloves, minced.
6. It’s 6 : large potatoes, peeled and chopped.
7. You need 4 cups : chicken stock AND 3 cups of water.
8. It’s 1 pound : (medium bunch) collard greens or kale, sliced thin *****.

If all ingredients Caldo Verde com Chouriço (Portuguese Collard Green Soup) it’s ready, We’re going into the cooking stage. Below is how to preparing with fast.

Process Cooking Caldo Verde com Chouriço (Portuguese Collard Green Soup)

1. In a large pot, add your olive oil and brown the chouriço on medium heat. Allow the fat from the sausage to really come out as this helps flavour the soup. Once done, remove chouriço with slotted spoon and set aside
   
2. Add the onions and cook until translucent, then add your garlic. Stir to combine
   
3. Add your raw potatoes to the pot, stir then add your water and chicken broth. Bring everything to a boil, then reduce heat and let simmer until the potatoes are fork tender
   
4. Using a wand blender, puree the soup to a smooth consistency. You want it mostly smooth but a few SMALL potato pieces are fine.
   
5. Season with salt and pepper to your taste. Add your collard greens (or kale) and your choiriço back to the pot and bring back up to just a boil, then reduce heat and let simmer for 3-5 min
   
6. Serve with bread if desired
   
7. ** note: remember to remove the stem from your greens
   
8. Finish and Enjoy.

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