Cold weather is here! At least here on the East coast we’re settling down for some long winter months. We are waiting on a big snowfall. We’re lighting our fireplaces and turning our heat up. We’re also bundling up in scarves, hats, and gloves when we venture outside. We’re also loving warm meals since means most of us are just trying to stay warm! Therefore, soup is a great way to do just that. And also eat a delicious meal! Try making this Caldo Verde Soup for something new to try for dinner tonight!
Did you know Caldo Verde is a popular soup in Portuguese cuisine! Ingredients include mainly leafy greens and potatoes. Also, in our case, Garrett Valley Farms Chorizo Sausage! It is a great flavorful addition to the soup. However, we also have other sausage options if chorizo isn’t your favorite! Try using a turkey variety, or kielbasa instead! Most importantly, check out all the options we offer here!
Keep warm this winter by sipping on some Caldo Verde Soup with your family!
Caldo Verde Soup
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion chopped
- 1 lb Yukon gold potatoes peeled and diced
- 2 garlic cloves minced
- 4 cups chicken stock
- 3 cups water
- 1 bunch baby kale
- Kosher salt
- freshly ground white pepper
- 1 package Garrett Valley Farms Chorizo Sausage sliced
Instructions
- Heat the oil in a large pot until it starts to shimmer. Toss in the chopped onion and sweat it in the oil until it's a light golden brown.
- Add the potatoes and cook, stirring frequently, for about 7 minutes.
- Add the garlic and cook for another minute.
- Pour in the chicken stock and water, bring to a boil. Reduce to medium-low heat, cover, and simmer the soup until the potatoes are very tender, about 25 minutes.
- While the soup is simmering, roll up your kale into a tight cigar shape. Cut the kale width-wise, aiming for very thin slices.
- When soup is done simmering, puree ingredients together using an immersion blender. Bring the soup back up to a boil for 5 minutes. Stir in the kale, and simmer (uncovered) until the kale is just tender, about 5 minutes. Season well with salt and pepper. Reduce heat to low.
- Brown sliced chorizo in a skillet until crispy. Let drain on paper towels. Add half the chorizo to soup.
- Ladle soup into bowls, and top with remaining chorizo. Enjoy warm!
Have you tried this recipe at home? Be sure to share a picture and tag us on Instagram @garrettvalleyfarms! We’d love to hear from you!
