Alfama's Caldo Verde (Portuguese Soup with Greens, Potatoes and Sausage)

Number of Servings

Serves 6

Ingredients

1 lb. collard greens; washed and dried,8 medium potatoes; (2 1/4- 2 1/2 lbs.) peeled and sliced thinly,1 medium onion; thinly sliced,4 medium garlic cloves; crushed,1 6-oz. piece Portuguese chorizo sausage (see note),4 quarts chicken stock,1 1/2 Tbs. lemon juice,1 1/2 Tbs. olive oil

Directions

Cut off and discard tough stems from collard greens.
Stack 2 or 3 leaves on top of each other and cut out and discard tough center veins.
Roll leaves into tights cylinder and cut into paper-thin julienne strips. Chop these strips coarsely.
Repeat until all leaves have bee prepared. This should yield 6-7 cups of chopped greens. Set aside.
Place potatoes, onion, garlic and sausage in large, heavy pot and add stock.
Place over medium heat and bring to a simmer.
Lower heat. Cover and simmer until potatoes are tenders, about 20 minutes.
Remove sausage and reserve (Refrigerate if you are not preparing the rest of the soup in the same hour.)
Puree soup (you can use an immersion blender, food mill or potato masher). Leave soup a little chunky and don't over process or the soup will get gluey.
You can choose to prepare the rest of the soup the next day. If so, cool quickly (put small amounts into smaller containers), cover and refrigerate.
Reheat the soup when ready to serve, slice sausage thinly and add to soup.
Bring the soup to a boil.
Add collards and cook, stirring, only 1-2 minutes until collards are wilted.
Taste and season soup if necessary.

Comments

Can be partially made ahead.
Notes: Yukon Gold potatoes work particularly well in this recipe.
Portuguese chorizo sausage is the traditional meat used in this soup. However, if it is unavailable, try another firm, spicy sausage, like Polish kielbasa.