Portugal's national soup: a simple puree of potato and onion studded with ribbons of collard greens and thin slices of chourico, eaten at nearly every festa and family table.
Simmer the potatoes
Combine the potatoes, onion, garlic and stock in a pot, bring to a boil, and simmer until the potatoes are completely soft and falling apart.
20 minPuree the base
Blend the soup, either with an immersion blender or in batches, until completely smooth.
Sear the chourico
While the soup simmers, sear the sliced chourico in a dry pan until lightly crisp at the edges, then set aside.
3 minShred the greens finely
Stack the collard leaves, roll them tightly, and slice them crosswise into the thinnest possible ribbons.
Cook the greens
Return the pureed soup to a simmer, stir in the shredded greens, and cook just until they wilt and turn bright green but keep some bite.
Finish and serve
Season with salt, drizzle each bowl with olive oil, and top with the crisped chourico slices before serving.
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