(WTNH) — Chef Neil Fuentes demonstrates how to make Caldo Verde or “Green Soup.”
For more information, visit www.neilfuentes.com
Recipe: Caldo Verde
3 to 4 garlic cloves
1 large onion
1 quart of water
Chorizo (Portuguese sausage if possible) Sliced finely
Collard greens or Kale (Julienne)
salt and pepper to taste.
Place the water, Garlic onion and potatoes in a soup pot. Boil for about 20 minutes or until the potatoes are very soft. Once the potatoes are soft, you can mash them with a potato masher or in the blender. I prefer the potato masher to have more texture in my soup.
Add the collard greens (or kale) which should be julienne very finely.
Add the sausage to the soup and the olive oil. Season with salt to taste. let it simmer for about 10 minutes.
Serve the soup and drizzle with extra virgin olive oil.