Portuguese Caldo Verde: Silky Potato and Kale Soup with Smoky Chourico for Chilly Days

Heat 1 tablespoon of the olive oil in a large pot over medium heat and brown the chourico slices for 3 to 4 minutes until their edges crisp and the fat turns red. Lift them out with a slotted spoon and set aside, leaving the fat in the pot.

Serves 6

Ingredients

• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 2 pounds (900 g) Yukon Gold potatoes, peeled and cut into chunks
• 6 cups (1.4 L) chicken broth or water
• 8 ounces (225 g) Portuguese chourico or linguica, sliced into thin rounds
• 1 large bunch (about 10 oz / 280 g) kale or collard greens, stems removed
• 1 bay leaf
• 1 1/2 teaspoons kosher salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon red wine vinegar (optional, to brighten)
• Crusty bread or broa (Portuguese cornbread), for serving

Instructions

1. Heat 1 tablespoon of the olive oil in a large pot over medium heat and brown the chourico slices for 3 to 4 minutes until their edges crisp and the fat turns red. Lift them out with a slotted spoon and set aside, leaving the fat in the pot.
2. Add the remaining olive oil and the onion and cook for 6 to 8 minutes until soft and translucent. Stir in the garlic and cook for 1 minute more.
3. Add the potatoes, broth, bay leaf, salt and pepper. Bring to a boil, then lower the heat and simmer for 20 minutes until the potatoes are completely tender.
4. While the soup simmers, stack the kale leaves, roll them into a tight cigar and slice crosswise as thinly as you possibly can. Hair-thin ribbons are the signature of the dish.
5. Remove the bay leaf and blend the soup with an immersion blender until smooth and silky. It should be creamy but not thick; loosen with a splash of water if needed.
6. Return the pot to a simmer, stir in the shredded kale and cook for just 3 to 5 minutes, until bright green and tender.
7. Stir in most of the chourico and the vinegar, then taste and adjust the salt.
8. Ladle into bowls, top with the remaining chourico and a generous thread of olive oil, and serve with bread for dunking.
9. Caldo verde, 'green broth', comes from the Minho region in Portugal's rainy north and is often called the country's national soup. It appears at weddings, at midnight during the Sao Joao festival in Porto, and on ordinary weeknight tables alike. The potato base is deliberately humble; the character comes from the finely cut greens, a few coins of smoked sausage and good olive oil added at the very end.

Nutrition (estimated, per serving)

• Calories: 340 kcal
• Protein: 13g
• Fat: 18g
• Carbohydrates: 32g
• Fiber: 5g
• Sugar: 3g
• Sodium: 890mg