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Caldo verde with chorizo

Prep Time:

15 mins

Cook Time:

1 hr

Total Time:

75 mins

Serves:

4

INGREDIENTS

  • 3 tablespoons extra-virgin olive oil, divided
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 3 medium yellow potatoes, peeled and diced
  • 1 bunch lacinato kale (about 8-10 leaves), cut chiffonade
  • 4 cups Chicken Bone Broth
  • Half pound chorizo or linuiça sausage
  • Fresh chives, finely chopped

DIRECTIONS

Heat a 4-quart stockpot or Dutch oven over high heat. Add olive oil and onion and fry until browned, about 5 minutes.

Heat a 4-quart stockpot or Dutch oven over high heat. Add 2 tablespoons of olive oil and onion and fry until browned, about 5 minutes.

Add garlic, stir, and fry for 1 minute. Add potatoes and kale. Season with salt and pepper. Add broth and cover. Bring to a boil. Once boiling, reduce heat to low and simmer, covered, until potatoes are tender, about 35 minutes.

While the soup is cooking, turn on the broiler. In a cast-iron or oven safe fry pan, add the remaining olive oil and sausage and broil on low, flipping once, until sausage is browned on all sides—about 8 minutes per side.

Remove the pan from the broiler and let cool. When the sausage is cool enough to handle, slice into quarter-inch medallions and set aside.

When potatoes are tender, season soup with salt and pepper as needed. Ladle soup into bowls, top with sausage medallions and fresh chives. Serve warm.

In This Recipe

Organic Bone Broth
6 pouches / $60.00