Caldo Verde (Portuguese Sausage Kale Soup)
Description
Chef John’s soup is so hearty and comforting, you’ll almost forget how good it is for you.
Ingredients
•
12 ounces linguica sausage, sliced
•
1 tablespoon olive oil
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1 onion, finely diced
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1 pinch salt
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3 pounds russet potatoes, peeled and sliced 1/8 to 1/4 inch thick
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2 teaspoons salt, plus more as needed
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2 quarts chicken broth or water
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2 pounds kale - trimmed, chopped, rinsed, drained
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1 pinch cayenne pepper
Directions
1
Slice sausage into 1/4-inch rounds. Heat oil in a pot over medium-high heat. Add sausage and saute until sausage begins to turn brown and renders some fat, 3 to 5 minutes. Transfer with a slotted spoon to a dish. Reduce heat to medium-low; add onions and pinch of salt salt. Stir and cook until softened, 4 to 5 minutes.
2
Transfer potatoes to pot. Sprinkle in 2 teaspoons salt. Pour in chicken broth. Increase heat to high and bring to a simmer. Reduce heat to medium-low; simmer until potatoes are tender, 8 to 10 minutes.
3
When potatoes are tender, carefully mash them in the broth with a potato masher until broken up or completely mashed. Add kale, a handful at a time. Transfer browned sausage to soup. Bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer until greens are tender, about 45 minutes.