Collard greens soup is a traditional Portuguese soup, in which we call “Caldo Verde“.
It’s a delicious tasty hearty comfy soup served with sliced traditional Portuguese pork sausage called “chourico”. The secret to having a unique taste in this recipe is to use a good smoked Portuguese Chourico. You can find it in any Portuguese butcher or mini market in the Portuguese neighbourhood.
While making this soup, I like to take my time. The longer the soup is simmering the richer the flavours become. All those flavours come from the unpeeled potatoes, the tasteful cut up Portuguese chourico and the rich taste of extra olive oil. This is the first hearty soup we’ve made this Autumn, and we all enjoyed it very much. It was really yummy!
Collard Greens Soup
Ingredients
- Water
- 2 large potatoes, unpeeled and chopped
- 1 medium onion, peeled and chopped
- 2 garlic cloves, crushed
- 1 bay leaf
- 1 tbsp olive oil
- 1 half smoked chourico, chopped
- salt and fresh pepper, to taste
- 8 collard leaves, finely sliced
- 1 half smoked chourico, finely sliced half way
- 1 tbsp olive oil.
Directions
- Step 1 In a large pot, boil water. Lower to medium heat when it comes to a boil. While it is simmering, add in the chopped potatoes, the onion, garlic, bay leaf, olive oil, salt and fresh pepper to taste.
- Step 2 Cut the chourico in half. With one half, cut into 6 pieces and add it to the pot. The other half, finely slice but only half way. Add it to the pot.
- Step 3 Waste the collard leaves and remove the stem. Put them in a pile and then roll them tight. Cut them into fine strips. Set them aside.
- Step 4 After an hour cooking, remove the pot from the heat. Take out the bay leaf and the half chourico that is finely sliced.
- Step 5 Using a hand blender, blend the ingredients until smooth. Place the pot over low heat.
- Step 6 Using a sharp knife and with help of a fork, finish slicing the chourico. Add the slices and the collard into the pot. Drizzle with olive oil. Let the collard cook for about 10 minutes.
- Step 7 Let cool for 5 minutes and serve as is and enjoy!
(1 votes, average: 5.00 out of 5)
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