Caldo Verde (Portuguese Green Soup

• Gluten free

• Meat

  • 4 slices Bacon
  • 8 cups Chicken
  • 1 lbs Sausage

• Produce

  • 1 bunch Collard greens
  • 3 cloves Garlic
  • 1 Onion
  • 2 lbs Yukon gold potatoes

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1/2 cup Olive oil plus more

Found on oliviascuisine.com

Description

Ingredients

• 2lbs Yukon Gold potatoes, peeled
• 1 onion, peeled and quartered
• 3 cloves of garlic, minced
• ½ cup olive oil plus more for serving
• 1lbs sausage (chorizo, linguiça or kielbasa), thinly sliced
• 1 bunch collard greens, thoroughly washed
• 4 slices bacon, roughly chopped
• 8 cups chicken (or vegetable) broth, low sodium
• Salt and pepper to taste

Directions

• Start by cutting the collard greens. Just stack three leaves at a time and roll them like cigars. Cut them crosswise into very thin strips. Proceed with the rest of the leaves until all the collard greens are done. Reserve.
• In a heavy bottomed pot, add the peeled potatoes, the quartered onion, the minced cloves of garlic, the olive oil and the chicken broth. Bring it to a boil over high heat and then lower the heat to medium low and cook until the potatoes are tender and ready to be mashed (about 20 min).
• Mash the potatoes and bring them back to the pot.
• Using a hand blender, blend the soup until smooth. You can also use a regular blender and blend the soup in batches.
• Add the collard greens, stir, and keep cooking for 15 more minutes.
• In a large skillet, fry the bacon and the sausage until the bacon is browned.
• Add the bacon/sausage mixture to the soup and cook until the soup boils again.
• Season with salt and pepper.
• Serve hot with extra olive oil.