Soups & creams
Portuguese caldo verde
Portuguese potato and collard greens soup with slices of chorizo.
Gluten-free
Ingredients
- 500 g potatoes, in chunks
- 1 onion, quartered
- 2 garlic cloves
- 200 g collard greens, very finely julienned
- 100 g chorizo, sliced
- 900 g vegetable stock
- 40 g extra virgin olive oil
- Salt and pepper to taste
Step-by-step
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- Put the onion and garlic in the mixing bowl and chop 4 sec/speed 5.
- Add the oil and saute 6 min/120°C/spoon speed.
- Add the potatoes and the stock and season.
- Set 18 min/100°C/speed 1.
- Blend 30 sec/speed 6 until you get a light puree.
- Add the julienned greens and cook 8 min/100°C/reverse/spoon speed.
- Saute the chorizo separately and add it when serving with a drizzle of oil.
Tips
- Cut the greens as fine as possible, it is characteristic of this dish.
- For a vegetarian version omit the chorizo and add smoked paprika.
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