Caldo Verde com Couve e Linguiça

Instructions

1. Slice the linguiça sausage into rounds. Heat olive oil in a large pot over medium heat and fry the sausage slices until browned on both sides. Remove with a slotted spoon and set aside.
2. In the same pot, sauté the diced onion and minced garlic in the sausage fat for 5 minutes until softened.
3. Add the peeled, diced potatoes and pour in the stock. Bring to a boil and cook for 20 minutes until the potatoes are very tender.
4. Use an immersion blender to purée the soup until silky smooth. Alternatively, blend in batches. Return to the pot.
5. Slice the kale very thinly (chiffonade). Stir the kale and the reserved sausage slices into the puréed soup.
6. Simmer for 5 minutes until the kale is tender but still bright green. Season generously with salt and pepper.
7. Ladle into bowls and drizzle with a little extra olive oil. Serve with crusty cornbread or pão.

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