Caldo Verde

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large pot or Dutch oven, cook the chorizo over medium heat until browned and crisp, about 5-7 minutes. Remove the chorizo with a slotted spoon and set aside, leaving the rendered fat in the pot.

   Ca. 7 min.

   Kokkens note: Do not drain the fat, it will add flavor to the soup base.

2. 2

   Add the olive oil to the pot with the chorizo fat (if needed) and heat over medium heat. Add the onion and cook until softened and translucent, about 5 minutes.

   Ca. 5 min.

3. 3

   Stir in the garlic and cook for 1 minute until fragrant.

   Ca. 1 min.

   Kokkens note: Be careful not to burn the garlic.

4. 4

   Add the diced potatoes and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are very tender.

   Ca. 20 min.

5. 5

   Carefully remove about half of the cooked potatoes from the pot using a slotted spoon and mash them with a fork or potato masher. Alternatively, use an immersion blender to partially blend the soup directly in the pot, leaving some potato chunks for texture.

   Ca. 5 min.

   Kokkens note: Mashing some potatoes helps to thicken the soup naturally.

6. 6

   Return the mashed potatoes to the pot. Stir in the thinly sliced collard greens.

   Ca. 2 min.

7. 7

   Continue to simmer for another 5-7 minutes, or until the collard greens are tender but still bright green.

   Ca. 7 min.

   Kokkens note: Do not overcook the greens to maintain their vibrant color and texture.

8. 8

   Season the soup with salt and black pepper to taste.

   Ca. 1 min.

   Kokkens note: Taste and adjust seasoning as needed, considering the saltiness of the chorizo and broth.

9. 9

   Ladle the caldo verde into bowls and garnish with the reserved cooked chorizo slices. Serve hot.

   Ca. 1 min.