If you’ve read this post, or this other one then you already know I love me some collard greens, so, of course, I could not not share the greatness of today’s soup with you. So, say hello to one of my favorite soups, Caldo Verde! Haaaaaaaaaay, Caldo Verde! (yeah, you read that out loud, didn’t you!?) Anyway, weird flirting with food aside, this soup is a delicious option for any cool evening, and it is awesomely easy to make (so you can make it in no time and run back under the blankets! Yes, please!!)
Anyway, Caldo Verde, or green soup, although extremely popular in Brazil is actually a traditional Portuguese soup, from northern Portugal. In Brazil, as well as in Portugal, Caldo Verde is a must item on any menu during our Festas de São João (which I talk a little more about here – where I also share with you another extremely delish soup… just saying…)
I know spring is practically here, but the weather in LA is still screaming yummy soup – so go ahead, make yourself some Caldo Verde, take a pic and share it #CookingWithAline
Have you ever had Caldo Verde before? Leave me a comment and let me know how you liked it!
Get some potatoes, and… peel them! Yup, I know I said this would be quick, but you do have to peel the potatoes… oh yeah, and then you have to dice them… make sure to keep the potatoes submerged in water to avoid oxidation (you know, when they start to turn brown and yukky looking). Keep going strong on your dicing game and dice some onions, then mince the garlic, slice the sausage, and cut the collard greens THIN! (just like I taught you here)
Ok, now you are all prepped. What was that… 15, 20 mins…? What a breeze, eh?
Now, heat up some olive oil in a large stock pot, and saute the onions… then, add the sausage…
Let it brown (but not too much) until it looks like this… then add the garlic and give it a little stir
Remove the sausage from the pan and set aside (Label them NOT. FOR. SNACKING!!)
Add the potatoes to the pan, and cover with water and let it cook until the potatoes are soft
When the potatoes are soft, remove some of the potatoes and set them aside with the not-for-snacking sausage
Using am immersion blender, blend the remaining potatoes in the pot (including the water they were cooked in) – alternatively, you can skip this part altogether and just smash some of the potatoes in the pot. The goal is to have some potato chunks, and some creaminess, but not too much… kinda like this…
Add the sausage, the rest of the potatoes, and the collard greens back to the pot… season with salt and pepper
And we’re done!
You may grab a bowl and get back to bed!
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