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Categories:Viewed: 116 - Published at: 8 years ago
Ingredients
- 600 grams Yellow Or White Fleshed Potatoes
- 1-1/2 liter Water
- 1 Medium Sized Onion
- 3 cloves Garlic, Peeled
- 200 grams Collard Leaves, Washed And Stems Removed
- Salt And Pepper, to taste
- 1/2 Portuguese Chourico, Thinly Sliced
- High Quality Olive Oil, For Drizzling
Method
- Peel potatoes and chop into medium-sized chunks. Drop into a soup pot with the water.
- Peel the onions and chop into medium-sized chunks. Add to the pot. Peel garlic and drop those in whole.
- Place pot on high heat and bring to a boil. Once boiling, season with 1 heaping tablesoon of salt. Allow to boil until potatoes are soft, approximately 20 minutes.
- While the potatoes are boiling, prepare collard greens. Finely chop the collard greens. Aim for super fine. Place shredded collards into a steamer basket and rinse with cold water. Set aside.
- Fill another medium pot with 2 inches of water and place the steamer basket with the collards inside. Bring to a boil. Once the water is boiling, cover the pot and steam the greens for 1 minute. Once greens are soft but still bright green, remove the steamer basket and run very cold water over the greens to shock them and halt the cooking process. Allow to drain.
- Once potatoes are soft, turn off the heat and use a hand blender to puree the potatoes until you have a smooth, creamy broth. Taste and season with salt and pepper as needed.
- Turn the heat to medium and add the collard greens to the broth, stirring frequently. Allow soup to boil and cook the greens for about 10 minutes or until soft. Taste the soup again and adjust with salt and pepper as needed.
- Ladle the soup into bowls and add 3-4 slices of chourico to each bowl of soup. Drizzle with olive oil and enjoy!
