The World Cook

Portugal

Group B | Europe

Caldo Verde

While the world might be waiting to see if Cristiano Ronaldo can prove himself on the biggest stage, there's no doubt this creamy soup with leafy greens and chorizo is already a "guaranteed winner."

Caldo verde is usually served on celebratory occasions, like weddings, birthdays and Euro wins. Based on Olivia's Cuisine's original, this simple soup is sure to please even in the heat of summer.

Time 1hr
Makes 6
Difficulty Professional
Units Imperial Metric

Ingredients

1 bunch Collard greens
1 bunch

1 bunch

Collard greens
900g Yukon gold potatoes
2lb

900g

Yukon gold potatoes peeled and quartered
1 Onion
1

1

Onion quartered
3 cloves Garlic
3 cloves

3 cloves

Garlic minced
2l Chicken broth
8 cups

2l

Chicken broth
120ml Olive oil
½ cup

120ml

Olive oil
4 slices Bacon
4 slices

4 slices

Bacon roughly chopped
450g Dried chorizo
1 lb

450g

Dried chorizo thinly sliced

1

Wash and dry the collard greens and cut off the hard stems. Then stack three leaves at a time and roll them lengthwise. Cut them into thin strips.
2

In a soup pot or dutch oven add the potatoes, onion, garlic, olive oil and chicken broth. Bring to a boil and after 5 min, lower the heat and simmer for 20 minutes, or until potatoes are tender.
3

Using a slotted spoon, skim the potatoes out of the pot and place in a large bowl and roughly mash them. Return the mash to soup.
4

Using a hand blender, blend the soup until smooth. You can also use a regular blender to do this, but you will need to split it up into batches (if using this method, be sure to let soup cool!).
5

Add the collard greens and cook for another 15 minutes.
6

While the greens are cooking, fry the bacon and and chorizo until the bacon is brown, but not very crispy.
7

Add the bacon and chorizo mixture to the soup, try not too add too much of the cooking oil. Season with salt and pepper and serve with a drizzle of olive oil on top.