Caldo Verde-Creamy Potato Puree and Greens

By amaliana

"In the Algarve province where Katherina Varela grew up, caldo verde is consumed daily. Katerina grows enough collard greens in her backyard to make this nutritious soup all year long. You'll love her soup recipe so much, you'll want to do the same. She shreds the greens in 2 cup measures and freezes them immediately.
Many Portuguese grocers have a manual shredder used only for collard greens. They will shred the collards fresh on the premisis for you. Make sure you purchase the dark-green, long leafed collard greens(often mistakenly called kale); simply ask for "couves" if you are not sure.
To shred your own collards at home, wash the leaves and discard the rough ends. Roll a few leaves into a large cigar shape and cut it into thinnest slices possible with sharp knife.
For a thicker soup, add an extra potato to the base. For a perfectly white soup, do not cut up the chourico while cooking, or the paprika seasonings will give the base pinkish streaks.
Watercress soup is a delicious variation. Coarsely chop half a bunch of watercress and two large carrots and substitute for the collard greens."

Ingredients

• 8 cups chicken stock
• 2 tsp salt
• 2 cloves garlic, minced
• 2 large onions quartered
• 1 1/2 lb potatoes, peeled and halved(about 4)
• 2 tbsp olive oil
• 8 oz chourico
• 4 cups water
• 2 cups finely shredded collard greens

Details

Servings 8

Preparation

Step 1

In large saucepan, combine chicken stock, 1 tsp salt and all ingredients except water and collard greens. Bring to boil. Reduce heat to medium and cook 45-50 minutes, or until potatoes are tender when pierced with fork.
In separate pot, combine water, remaining 1 tsp salt and collard greens. Bring to boil and simmer for 5 to 7 minutes, or until bright-green and tender. Drain greens and place in large serving bowl.
When potato mixture is cooked, remove chourico, slice thinly and reserve. Transfer potato mixture to food processor or blender and puree in batches until smooth. Pour mixture over cabbage and combine well. Taste and adjust seasoning with salt if necessary.
To serve, ladle soup into bowls and garnish each serving with a few chourico slivers, or serve chourico in bowl on side.
Makes 8 to 10 servings.