Caldo Verde
By The Canadian Living Test Kitchen
src : /data/www/vhosts/ncmdev.transcontinentalmedia.com/html/business/img/photos/biz/Recipe/zCaldo7462.jpg
width : 144
height : 108
dst : /data/www/vhosts/ncm-frontends/html/canadianliving.com/img/photos/biz/Recipe/zCaldo7462.jpg
This recipe makes 6 servings
This recipe's ingredients have been scaled and recalculated for your automated grocery list. The method still refers to the original recipe amounts. RECIPES HAVE BEEN TESTED USING ORIGINAL AMOUNTS ONLY, AND SCALED RESULTS MAY VARY. Click here to learn more about scaling Canadian Living recipes.
Ingredients
- 3 baking potatoes , peeled and cubed (about 1 pound/ 500 g)3 3baking potatobaking potatoes, peeled and cubed (about 1 pound/ 500 g)
- 1 onion , chopped1 1oniononions, chopped
- 6 cups water 6 6cups cupswater
- 1 cup fresh parsley , chopped1 1cup cupfresh parsley, chopped
- 1-1/2 tsp salt 1-1/2 1-1/2tsp tspsalt
- 1 bunch (8 ounces/ 250 g) collard greens 1 1bunch (8 ounces/ 250 g) bunch (8 ounces/ 250 g)collard greens.php">greens
- 1 chorizo sausage , thinly sliced (7 ounces/ 200 g)1 1chorizo sausagechorizo sausages, thinly sliced (7 ounces/ 200 g)
- 1-1/2 tsp pepper 1-1/2 1-1/2tsp tsppepper
- 2 tbsp extra virgin olive oil 2 2tbsp tbspextra virgin olive oil
Preparation
In large saucepan, bring potatoes, onion, water, parsley and salt to boil. Reduce heat, cover and simmer until potatoes are tender, about 20 minutes.
In blender or food processor or using immersion blender, purée soup, in batches, and return to pan.
Meanwhile, trim off stems and ribs from collard greens. Shred leaves finely. Add shredded leaves, sausage and pepper to purée soup. Cook until greens are tender, about 20 minutes.
Gently stir in oil.