Caldo Verde (Portuguese Green Soup)

Caldo Verde ("green soup") is a famous Portuguese soup, traditionally made with Portuguese green cabbage and spicy sausage (like chorizo or linguica). As the dark Portuguese cabbage isn't typically available, kale is a widely used substitute (collard greens can also be used). I found a recipe for Caldo Verde in Williams-Sonoma Soup For Supper, a really great book that has a wide and interesting collection of soup recipes and also some yummy companion recipes for salads, biscuits, and even dessert.

I tried using a product called Soyrizo, a meatless Soy chorizo product, for the sausage. Unfortunately, the Soyrizo wasn't in solid sausage form and even after careful frying, it wasn't a good substitute to add to a soup (it broke apart). Frankly, I found the chorizo way too spicy for this mild and tasty soup. I much prefered my variation - adding a little chopped jalapeno, chopped cilantro, and serving with sour cream.

Here's my adapted recipe:
3 potatoes, peeled and thinly sliced
1/2 lb or more kale
3 tbsp olive oil
1 large onion, finely chopped
3 garlic cloves, minced
salt and pepper to taste
32 oz vegetable stock
1/2 cup cilantro, finely chopped
chopped nacho sliced jalapenos
sour cream

Heat the oil and cook the onion gently until tender. Add the thinly sliced potatoes and minced garlic and cook for 5 minutes. Add the vegetable stock, salt and pepper. Bring to the boil, then turn down to lowest heat and cook for around 20 minutes until the potatoes are almost tender. Remove the thick stalks from the kale and slice the leaves finely. Add to the soup and cook for 5 minutes. Don't overcook at this point. The kale should be bright green and just tender. Adjust the seasoning and serve immediately with finely chopped cilantro, jalapenos and sour cream. This soup doesn't keep because the kale's greeness will fade.