Recipe: Tasty Caldo Verde com Chouriço (Portuguese Collard Green Soup)

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Certain foods made from whole grains are great for a easy snack. A mid-morning snack of whole grain bread coupled with some protein will sustain you until it's time for the afternoon meal. Eating on the run can be more healthy with whole grain chips and crackers. Make the modification from refined products just like white bread to the healthier whole grain alternatives.

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We hope you got insight from reading it, now let's go back to caldo verde com chouriço (portuguese collard green soup) recipe. You can cook caldo verde com chouriço (portuguese collard green soup) using 8 ingredients and 7 steps. Here is how you do that.

The ingredients needed to make Caldo Verde com Chouriço (Portuguese Collard Green Soup):

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

Instructions to make 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.

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