This is the classic Portuguese wedding soup, also known as Portuguese kale soup when the collard greens are replaced by kale.
What you need
- 1 onion
- 3 cloves of garlic
- 1/4 of a chorizo
- 5 large potatoes
- 1 bunch of fresh collard greens
- extra virgin olive oil
- salt to taste
How to make it
Bring about 10 cups of water to boil in a pot with the onion, garlic, potatoes, and chorizo. Let boil for approximately 20 minutes, or until potatoes are cooked. When you pierce them easily with a fork, they are cooked.
Meanwhile, rinse the collard greens well an cut into very thin strips with a sharp knife. In order to cut the collards efficiently, lay a series of leaves on top of one another and roll up into a tight bundle. Slice the roll into very thin strips – as thin as you can. It is believed that the thinner the collard pieces, the more elegant the soup looks. Set aside the cut collards.
Remove the pot from the heat and remove the chorizo from the mixture. Using a hand-held blender, blend the contents of the pot until smooth.
Cut the chorizo in thin slices and toss back into the soup mixture. Turn the heat to medium and toss in the collard greens. Add salt to taste. Mix and let the soup come to a boil, uncovered. This should take 5-7 minutes. The thickness of the collard greens will dictate how long you need it to boil as the collards need to cook.
Pour into desired soup bowl and add a drizzle of olive oil to taste.