We tried this recipe from a great cooking blog, Feasting At Home: https://www.feastingathome.com/caldo-verde/ This is our favorite caldo verde recipe to date.
Our modifications: first, for the smoked sausage, we used Aidell’s Spanish chorizo (made from chicken). We halved lengthwise and then cut into 1/2″ thick half-moons, which we browned in about 2 tsp canola oil. Second, for the 2 lb yukon potatoes (approx 3 medium and 1 small), we largely peeled them but left some peel on each potato. We cut them into 3″ chunks. Third, contrary to the recipe, we did refrain from adding any chorizo to the soup before using an handheld immersion blender. Finally, we used the zest of a whole lemon and juice from 1/3 of that lemon. We skipped the drizzle of olive oil. (Nov. 2023)
Cooking Adventures 