---
title: Caldo Verde (Potato and Greens Soup)
servings: 4
prep time: 15 minutes
cook time: 35 minutes
source: https://mycibora.com/recipes/caldo-verde
---

Gather @potato{600%g}, @collard green{300%g} and @smoked sausage{150%g}.

Peel and chop the potatoes; place in a pot with the @onion{1} and @garlic{3%clove}, cover with water, and bring to a boil. Reduce to a simmer until the potatoes collapse when pressed with a spoon, about 20 minutes. ~{20%minutes}

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

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

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. ~{3%minutes}

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

Ladle into bowls and finish each with a thread of raw @olive oil{60%ml}; caldo verde is eaten hot, straight away.