Recipe: Portuguese Chouriço Soup

In honor of my recent trip to Portugal, I give you this tasty and nutritious soup

Every country has its signature dish, something that sets it apart from similar dishes that hearken from other countries. Portugal knocks it out of the park with its chouriço or “Caldo Verde,” a hearty, satisfying, and filling soup that is bursting with flavor. One glance at the list of ingredients, and you will see why this is a crowd pleaser.

This recipe calls for a mild chouriço, but if your heat level can handle a spicier sausage, I say go for it.

Ingredients:

• 2 tablespoons extra-virgin olive oil

• 3 medium Yukon Gold potatoes, peeled and cubed

• 2 medium onions, chopped

• 7 cloves garlic, chopped

• 2 bay leaves, fresh or dried

• 1 pound kale, coarsely chopped

• Rock salt and freshly ground pepper

• 1 (15-ounce) can chick peas, drained and rinsed

• 1 can diced tomatoes

• 1 pound diced chourico (a fermented, cured, smoked Portuguese sausage), casings removed. Slice into 1/4-inch coins

• 1 quart chicken broth

Instructions:

1. Heat oil in a deep pot over medium high heat. Add the chouriço and cook until lightly browned on both sides, 3 to 5 minutes. Using a slotted spoon, remove the sausage to a plate, letting the drippings remain in the pot.

2. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.

3. Add garlic, bay leaves, and kale to the pot. Cover so the greens will wilt for approximately 2 minutes. Season with salt and pepper. Add beans, tomatoes, your browned chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.

4. Serve soup with hunks of crusty bread and butter.

Buon appetito!

Do you have a favorite soup recipe? If so, I want to hear about it. Leave your comments below.