Sopa de Caldo Verde is a very traditional Portuguese soup. Natalia chose to serve Caldo Verde at a special luncheon at O Dinis Restaurant, hosted by East Providence Mayor Bob DaSilva, welcoming President José Manuel Cabral Dias Bolieiro of the Azores (President of the Regional Government of the Azores) and Vice President Artur Lima (Vice President of the Regional Government of the Azores) to the United States and Rhode Island in December 2021. Natalia was honored to be selected to host this luncheon and to curate the menu for it.
Natalia chose Sopa de Caldo Verde because she feels it is an elegant soup and not as heavy and filling as Portuguese Vegetable Soup.

Sopa de Caldo Verde is known in English as Puree of Potato With Finely Shredded Kale Soup.

Here are the ingredients you will need to make this delicious soup at home:
5lb bag Yukon gold potatoes
Whole head garlic – peeled
2 whole Spanish onions – peeled and quartered
Salt + pepper
Collard green leaves or kale leaves
Olive oil (a good Portuguese olive oil of your preference)
Chouriço (Natalia gets her Chouriço from Central Meat Market in Providence, Rhode Island)

Peel potatoes and boil until cooked (fork tender or falling apart) with water over potatoes with 1 tablespoon of salt with onions and garlic.

Once boiled leave everything in the pot and use a handheld blender until smooth (pureed). Put the pot back on the burner on medium and add the greens and cook until done with cover on. Remove from heat and add salt and pepper to taste.

On the side roll up your collard green leaves or kale leaves and then finely julienne them.

Slice the chouriço as thin as possible.

To Serve:
Take a soup bowl and put 2 – 3 pieces of finely sliced Chouriço on the bottom of the bowl.
Ladle soup into a bowl.
Drizzle with olive oil.