Caldo Verde
This refreshing Portuguese inspired soup is created by our amazing culinary team to pair perfectly with our 2019 Davis Estates Zephyr. Hurry and try this pairing at home!
Ingredients
Caldo Verde
yields 4 servings
2 tablespoons extra-virgin olive oil
1 (3- to 5-ounce) Spanish Andalucia chorizo and rioja (we use Olympia Brand half of each) diced
1 ½ cups diced yellow onion
2 cloves garlic, minced
1½ pounds Yukon Gold potatoes, peeled and diced
1 ½ teaspoons Mexican oregano
1 ½ teaspoons smoked paprika
6 cups of chicken broth
2 cups stemmed and finely shredded collard greens or kale (from 3 to 4 ounces unstemmed greens)
Juice from half a lemon
METHOD
In a large Dutch oven or heavy pot, heat oil over medium. Add chorizo, stirring occasionally, until beginning to brown slightly and has rendered its seasoned fat. Add the onions and garlic and cook until onions are soft for about 5 minutes. Add potatoes, Mexican oregano and smoked paprika, stir and cook for a minute then add in chicken broth. Bring soup to a boil and then lower temperature to a simmer. Simmer uncovered until potatoes are soft for about 20 minutes. Remove soup from heat and use a stick blender to puree soup to desired consistency (we puree so chorizo is slightly chunky, but potatoes are smooth). Return soup to the stove and heat over medium heat, stir to prevent scorching. Add collard greens and simmer until the greens are done for about 10 minutes. Add lemon juice and adjust seasoning with salt and pepper.
Courtesy of Mark Caldwell, Executive Chef Davis Estates
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