Caldo Verde Soup (Green Soup)                                             February

Caldo verde (green soup) is served all over Portugal. It calls for couve, a dark green cabbage rarely found beyond the Iberian Peninsula, but you can substitute this with kale or collard greens.

Ingredients

½ lb ( 250 g) linguiça or chouriço sausage

¼ cup (2 fl oz/60ml) olive oil, plus 4 teaspoons

1 large yellow onion, chopped

3 potatoes, about 1 lb (500 g) total weight, peeled & cut into slices

2 cloves garlic, finely minced

6 cups (48 fl oz/1.5 l) water

2 teaspoons salt, plus salt to taste

¾ lb (375 g) cabbage - tough stems removed and very finely shredded

Preparation

If using fresh sausages, preheat an oven to 375 F (190 C). Prick with a fork and place on a baking sheet. Bake until firm, about 25 minutes. Remove from the oven, let cool slightly, then slice 1/4 inch (6mm) thick; set aside.

In a large saucepan over medium heat, warm the ¼ cup (2 fl oz/60ml) olive oil. Add the onion and sauté until tender, about 8 minutes. Add the potatoes and garlic and sauté for a few minutes, stirring often. Add the water and the 2 teaspoons salt, cover, reduce
the heat to low, and simmer until the potatoes are very soft, about 20 minutes.

Mash the potatoes to a purée with a wooden spoon or potato masher. Add the sausage and cook over low heat for 5 minutes longer to warm through. Add the greens, stir well, and simmer, uncovered, for 3-5 minutes. Do not over cook. The greens should stay bright green and slightly crunchy. Season with salt and pepper.

Ladel the soup into bowls, drizzle each serving with 1 teaspoon olive oil, and serve immediately.