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Collard Greens and Potato Soup with Chili Oil
This vegetarian soup is hearty and satisfying, but not at all heavy. When creating it we had in mind caldo verde, the classic Portuguese soup of greens and chouriço. We skipped the sausage to keep the focus on the flavors and textures of the vegetables and we tossed in some carrots for a jolt of color and sweetness. As a flourish to transform the humble soup into something special, we make a spicy, vibrant infused oil with dried chilies, garlic, rosemary and oregano for drizzling at the table. Serve with warm, crusty bread.
4
Servings
Tip
Don’t strain the infused oil right away. Allow it to steep while you make the soup so the ingredients bloom and the oil intensifies in flavor.
1 hour
Ingredients
-
½
cup plus 2 tablespoons grapeseed or other neutral oil, divided
-
¼
cup dried árbol chilies, coarsely crumbled OR 2½ teaspoons red pepper flakes
Directions
-
01In a small saucepan over medium-low, combine the ½ cup oil, the chilies, 1½ teaspoons paprika, the garlic, oregano, 1 rosemary sprig and ¼ teaspoon black pepper. Cook, stirring occasionally, until the garlic is lightly toasted and the oil is aromatic and bright red, 5 to 7 minutes. Remove from the heat and set aside.
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