Caldo Verde (Potato and Greens Soup)

Method

1. 1

   Peel and chop the potatoes; place in a pot with the onion and garlic, cover with water, and bring to a boil. Reduce to a simmer until the potatoes collapse when pressed with a spoon, about 20 minutes.

2. 2

   Blend the pot silky smooth — directly with an immersion blender, or in batches in a stand blender — until no lumps remain.

   💡 Blend while it's still hot for the silkiest texture; let it cool slightly first if using a stand blender, to avoid pressure blowouts.

3. 3

   Return the soup to a simmer, add the collard filaments, and boil exactly 3 minutes — vivid green, not army-green.

   💡 Slice the greens thinner than seems sane; ribbons are for other soups.

4. 4

   Meanwhile, sear the chouriço coins in a dry pan over medium heat until they curl slightly and release their red paprika oil, about 3 minutes.

5. 5

   Stir the seared chouriço and its paprika oil into the soup.

6. 6

   Ladle into bowls and finish each with a thread of raw olive oil; caldo verde is eaten hot, straight away.