Gille's Portuguese Caldo Verde
Serves 6
1 lb. Andouille sausage diced (or chorizo)
1 large yellow onion
3 cloves garlic, sliced
1 large bundle Swiss chard or collard green roughly chopped
2 large baking potatoes, medium diced
2 quarts chicken stock or water
Heat a teaspoon of olive oil in a soup pot over medium heat. Brown the sausage and reserve. Pour out all but 3 teaspoons of fat. Add onions and cook 5 minutes. Add garlic and chopped greens and cook 10 minutes, stirring often. Add potatoes, stock, salt and pepper to taste and simmer for 20 minutes or when potatoes are soft. Take out half the soup and puree in a blender. Return the blended soup to the kettle, add the reserved Andouille sausage and simmer for 5 more minutes. Adjust seasoning, a dash of Louisiana style hot sauce if you like and voila!