Caldo Verde (Portuguese Green Soup)

Recipe View 3 mins In a large, heavy-bottomed pot or Dutch oven, heat 3 tablespoons of olive oil over medium heat. Add the minced onion and garlic and cook, stirring occasionally, until softened and translucent, about 5 minutes.

Recipe View 3 mins Add the thinly sliced potatoes and cook, stirring frequently, for another 3 minutes to lightly coat them in the oil and aromatics.

Recipe View 20 mins Pour in the cold water and bring the mixture to a gentle boil. Reduce the heat to low, cover, and simmer until the potatoes are very tender and easily pierced with a fork, about 20 minutes.

Recipe View 10 mins While the potatoes are simmering, prepare the linguiça. In a large skillet, cook the sliced sausage over medium-low heat until it renders its fat and becomes slightly crispy, about 10 minutes. Drain the sausage on paper towels to remove excess grease.

Recipe View 5 mins Once the potatoes are cooked, use an immersion blender to purée the soup until smooth and creamy. Alternatively, carefully transfer the soup to a regular blender in batches, being cautious of hot liquids, and blend until smooth. Return the puréed soup to the pot.

Recipe View 5 mins Stir in the cooked linguiça sausage and season with salt and freshly ground black pepper to taste. Increase the heat to medium, cover, and simmer for 5 minutes to allow the flavors to meld.

Recipe View Stir in the julienned kale and simmer until it is tender and bright green, about 5 minutes. Be careful not to overcook the kale, as it can become bitter.

Recipe View Stir in the remaining 1 tablespoon of olive oil just before serving. This adds a final touch of richness and flavor.

Recipe View Serve immediately in warmed bowls. Caldo Verde is traditionally enjoyed with a drizzle of extra virgin olive oil and a slice of crusty bread for dipping.