Caldo Verdo Pinot NoirSoup “This traditional Portuguese soup is adapted from Lucia Azevedo Fincher’s recipe from Café Lucia in Healdsburg, CA.” – Katie Wetzel Murphy, AVV Owner and Ambassador – Serves 4 – Ingredients: 1 qt. beef broth 2 medium russet potatoes, peeled and diced ½ cup onion, diced ½ cup leeks, trimmed, washed and diced 2 cloves garlic, peeled and trimmed 1 link Linguica Portuguese sausage, sliced ½ inch thick 1 tsp. fresh oregano, chopped 1 tsp. fresh parsley, chopped 1 small bunch collard greens, washed and sliced salt and pepper to taste Method of Preparation: In a medium sauce pan, combine broth, potatoes, onion, leeks, and garlic. Bring ingredients to a boil then simmer covered on low heat until the potatoes are soft, about 30 minutes. At the same time, in a separate pan, slowly sauté the sausage on low heat to render out the fat, also about 30 minutes. When potatoes are soft, add parsley and oregano to the sauce pan and simmer 5 minutes. Using a submersible blender, puree the soup. Add salt and pepper to taste. Add Linguica and collard greens to soup and simmer for 15 minutes. Serve with crusty bread and AVV Pinot Noir.