Caldo Verde

1. 1

   Bring the chicken stock to the boil in a large, heavy saucepan.

2. 2

   Add the potatoes, chourico and garlic.

3. 3

   Simmer gently for 30 minutes or until the potatoes are soft.

4. 4

   Remove the chourico and when it's cool enough, slice diagonally into very thin slices.

5. 5

   With a potato masher, mash the potatoes right in the soup pot.

6. 6

   They will end up in little chunks.

7. 7

   Boil for 5 minutes.

8. 8

   While the potatoes are boiling, shred the kale.

9. 9

   Gather some leaves together, roll them the long way, then cut the rolls into fine shreds.

10. 10

    Bring the soup to a furious boil.

11. 11

    Add the kale and cook for 5 minutes or until it is just tender.

12. 12

    Add the chourico slices and the salpicao and taste the soup for seasoning.

13. 13

    Let simmer very gently for 5 minutes before serving in soup bowls.

14. 14

    Drizzle each bowl with a little Portuguese olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.