Caldo Verde (Portugese Green Soup)

Ingredients

• 10 ounces chouriço (linguiça or kielbasa sausage, sliced 1/4 inch thick)
• 2 Tablespoons olive oil (extra-virgin, plus extra for drizzling)
• 1 yellow onion (diced)
• 4 cloves garlic (minced)
• 1 1/2 pounds Yukon Gold potatoes (peeled and cut into 1/2-inch cubes)
• 6 cups chicken broth (low-sodium)
• 1 bunch kale (curly or lacinato, or collard greens, tough stems removed, leaves finely chopped (about 3/4 pound))
• Salt and pepper (to taste )
• 1 Tablespoon lemon juice (or red wine vinegar or apple cider vinegar, plus more to taste)

Instructions

1. 1

   In a large Dutch oven or heavy pot, heat 2 Tablespoons olive oil over medium heat. Add the 10 ounces chouriço and cook until lightly browned on both sides, about 3-5 minutes.

2. 2

   Use a slotted spoon to remove the sausage to a plate. Set aside.

3. 3

   Add the 1 yellow onion and season with a pinch of salt and pepper. Cook, stirring occasionally, until softened and lightly golden, about 8 minutes. Add 4 cloves garlic and stir until fragrant, about 1 minute.

4. 4

   Add the 1½ pounds Yukon Gold potatoes and 6 cups chicken broth and season with another pinch of salt and pepper. Bring to a boil over high heat.

5. 5

   Cover, reduce heat to medium-low and cook until potatoes are tender, about 25 minutes.

6. 6

   Remove 1 cup of the potatoes with a slotted spoon. Purée the remaining soup in a blender (or use an immersion blender) until smooth. Return to the pot and add 1 bunch kale and reserved potatoes. Cook over medium-low heat until greens are softened and soup is thickened, about 5 minutes. Season with salt and pepper and 1 Tablespoon lemon juice (or vinegar) to taste.

7. 7

   Divide soup among bowls. Top with sausage and drizzle with olive oil. Enjoy.