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Caldo Verde

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Inspired by the character of Davis Estates Zephyr, our culinary team created this flavorful recipe to enhance every sip.

Ingredients

Serves 4

Caldo Verde

2 tablespoons extra-virgin olive oil
1 (3-5 ounce) Spanish Andalucia chorizo and rioja (we use Olympia Brand half of each) diced
1 ½ cups diced yellow onion
2 cloves garlic, minced
1½ pounds Yukon Gold, peeled and diced

1 ½ teaspoons Mexican oregano
1 ½ teaspoons smoked paprika
6 cups of chicken broth
2 cups stemmed and finely shredded collard greens or kale (from 3-4 ounces stems removes greens)
Juice form half a lemon
1 tablespoon salt

 

Method

Caldo Verde

  • In a large Dutch oven or heavy pot, heat oil over medium.
  • Add chorizo, stirring occasionally, until beginning to brown slightly and has rendered its seasoned fat.
  • Add the onions and garlic and cook until onions are soft for about 5 minutes.
  • Add potatoes, Mexican oregano and smoked paprika, stir and cook for a minute then add in chicken broth.
  • Bring soup to a boil and then lower temperature to a simmer.
  • Simmer uncovered until potatoes are soft for about 20 minutes. Remove soup from heat.
  • Add your soup to a blender. Puree soup to desired consistency, we puree so chorizo is slightly chunky, but potatoes are smooth.
  • Return soup to the stove and heat over medium heat, stir to prevent scorching.
  • Add collard greens and simmer until the greens are done for about 10 minutes. Add lemon juice and adjust seasoning with salt and pepper.

To Finish

Spoon your soup directly into individual bowels, serve immediately with a glass of Zephyr.

Pairing Suggestion

Silky, savory Caldo Verde Soup meets the elegance of Davis Estates Zephyr, creating a pairing that feels both comforting and refreshingly refined.

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MAKE RESERVATION

Courtesy of the Davis Estates Culinary Team

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