Caldo Verde - cooking recipe

Ingredients

1/4 cup olive oil
1 large Spanish onion, diced
2 garlic cloves, thinly sliced
10 ounces Portuguese chourico, diced
6 medium potatoes, peeled and diced
8 cups cold water
1 lb kale or 1 lb collard greens, cut into very fine julienne
salt and pepper

Preparation

1. In a large pot, heat the olive oil over medium heat. Add the onions and cook until they are translucent. Add the garlic and half the chourico and cook for 2 minutes. Add the potatoes, cover everything with the water, bring to a boil and lower the heat, simmering until the potatoes are almost done, about 15 minutes.
2. When the soup is cool enough to handle, puree it in the food processor and return to the pot. Add the greens, bring everything back to a boil and simmer for 2 minutes. Season with salt and pepper, ladle into bowls and garnish with the remaining cubes of chourico.