Caldo Verde
Caldo Verde is Portugal's beloved national soup, a simple yet deeply satisfying dish that embodies the essence of Portuguese comfort food. This vibrant green soup combines tender potatoes, finely shredded kale or collard greens, and smoky chouriço sausage in a harmonious blend that has warmed Portuguese hearts for centuries.
Originating in the 15th century in the lush Minho region of northern Portugal, Caldo Verde was born from the ingenuity of farmers who transformed humble, readily available ingredients into something extraordinary. The soup's creation is often attributed to the influence of English merchants who brought earlier recipes to Portugal, which were then adapted using local ingredients. What began as a peasant dish has evolved into one of Portugal's most iconic culinary exports, served at everything from rustic taverns to elegant restaurants.
The beauty of Caldo Verde lies in its simplicity and the quality of its few ingredients. The traditional recipe calls for Portuguese kale (couve galega), which is finely shredded into thin ribbons that cook quickly and maintain their vibrant color. The potatoes are typically mashed or blended to create a creamy base, while slices of chouriço add a distinctive smoky flavor that defines the dish. A generous drizzle of Portuguese olive oil finishes the soup, adding richness and authenticity to this timeless recipe.
Ingredients
- 900g (2 lbs) Potatoes
- 225g (1 medium) Yellow onion
- 9g (3 medium) Garlic cloves
- 450g (1 lb) Kale or collard greens
- 115g (4 oz) Chouriço sausage
- 1.4L (6 cups) Chicken broth
- 60ml (4 tablespoons) Extra virgin olive oil
- to taste (to taste) Salt
- to taste (to taste) Black pepper
Method
- 1
Peel and dice the potatoes into small, uniform pieces. Finely dice the onion and mince the garlic cloves. Remove the stems from the kale or collard greens and slice the leaves into very thin ribbons (chiffonade). Slice the chouriço into thin rounds.
- 2
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and cook for 5-7 minutes until translucent and softened. Add the minced garlic and cook for another minute until fragrant.
- 3
Add the diced potatoes to the pot and pour in the chicken broth. Bring to a boil, then reduce heat to medium-low and simmer for 15-20 minutes until the potatoes are very tender and easily pierced with a fork.
- 4
Using a potato masher or immersion blender, partially mash the potatoes to create a creamy base while leaving some chunks for texture. The soup should have a thick, creamy consistency.
- 5
Add the sliced chouriço to the pot and simmer for 5 minutes to release its flavors into the broth. Season with salt and pepper to taste.
- 6
Add the finely shredded kale to the pot and stir gently. Cook for 2-3 minutes until the kale is wilted and bright green but still tender. Do not overcook as the kale should retain its vibrant color.
- 7
Remove from heat and drizzle with the remaining 2 tablespoons of olive oil. Serve immediately in bowls, ensuring each serving has a good distribution of kale, potatoes, and chouriço.
- 8
Peel and dice the potatoes into small, uniform pieces. Finely dice the onion and mince the garlic cloves. Remove the stems from the kale or collard greens and slice the leaves into very thin ribbons (chiffonade). Slice the chouriço into thin rounds.
- 9
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and cook for 5-7 minutes until translucent and softened. Add the minced garlic and cook for another minute until fragrant.
- 10
Add the diced potatoes to the pot and pour in the chicken broth. Bring to a boil, then reduce heat to medium-low and simmer for 15-20 minutes until the potatoes are very tender and easily pierced with a fork.
- 11
Using a potato masher or immersion blender, partially mash the potatoes to create a creamy base while leaving some chunks for texture. The soup should have a thick, creamy consistency.
- 12
Add the sliced chouriço to the pot and simmer for 5 minutes to release its flavors into the broth. Season with salt and pepper to taste.
- 13
Add the finely shredded kale to the pot and stir gently. Cook for 2-3 minutes until the kale is wilted and bright green but still tender. Do not overcook as the kale should retain its vibrant color.
- 14
Remove from heat and drizzle with the remaining 2 tablespoons of olive oil. Serve immediately in bowls, ensuring each serving has a good distribution of kale, potatoes, and chouriço.
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