Emeril's New-Style Caldo Verde

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Wonderful!!
I was raised in Fall River and now live in Calif. and it was so nice to re-create the soup I remember from my childhood!!
It also reminded me of all the yummy soups I ate while visiting Portugal and the Azores years ago.
I did leave out the mint , added more chopped kale in the cooking, and put a small dab of chourico on top of soup , along with the cilantro when serving.

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This is awesome...full of great flavors!! It is a great winter night soup. Followed the recipe exactly, but just added carrots when I put in the chorizo.

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I added paprika and served with a little parm on the top. Very good!

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This soup was soooo delicious. I couldn't believe how full of flavor it was. I used Linguica because it was what I had. I'm making this a tradition for my family!

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This is THE staple soup at our home. I usually eat it for lunch and freeze the rest (freezes WELL!. Sometimes it's hard to find linguica but spicy sausage works well too. I just can't believe how good this is.
Winner recipe.

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I was born and raised in Brazil and this soup is one of our favorites. I am trying with Yukon potatoes and collard greens today. Just for a change. Any sausage works just fine. I used to love Emeril's shows in the prime time. Too bad he is no longer on FoodNetwork.

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It is very good!! The same taste as my mom's caldo verde recipe.

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This recipe brought back so many childhood memories. I wouldn't change a thing.

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I used Soyrizo instead of real chorizo and it is a great soup. I can tell that the real thing would be even better. I like this recipe-chopping the kale finely in the food processor is a great idea! Kale can be so tough and can take forever to cook. This is a great way to get kale into your diet. Very spicy soup and I like that.

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excellent, hearty soup. be sure to use the spicy chorizo, it makes the soup appropriately spicy and gives it a nicer color.