Caldo Verde
Caldo Verde is a traditional Portuguese soup that combines simple ingredients into a nourishing and flavorful meal.Features a smooth, creamy potato-based broth.Includes finely sliced collard greens or kale for color and freshness.Gains a smoky, savory flavor from Portuguese chouriço.Uses olive oil, garlic, and onion for a delicious aromatic base.Is easy to prepare for lunch, dinner, or a starter.Tastes wonderful with crusty bread and a drizzle of olive oil.
Ingredients
- 500 g (about 1.1 lb) potatoes, peeled and diced
- 200–250 g collard greens or kale, stems removed and leaves finely sliced
- 150 g Portuguese chouriço or Spanish-style chorizo, thinly sliced
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons extra-virgin olive oil, plus extra for serving
- 1.5 litres (6 cups) chicken or vegetable stock
- 1 bay leaf, optional
- Salt, to taste
- Freshly ground black pepper, to taste
- Crusty bread, for serving
Instructions
- Peel and dice the potatoes into small, even pieces. Finely chop the onion and mince the garlic. Wash the collard greens or kale thoroughly, remove any tough stems, stack the leaves, and slice them into very thin ribbons.Slice the chouriço into thin rounds. Keeping the greens finely sliced is important because it gives Caldo Verde its characteristic appearance and texture.
- Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent.Add the minced garlic and cook for another 30–60 seconds until fragrant. Avoid browning the garlic too much, as it can develop a bitter flavor.
- Add the diced potatoes to the pot and stir to coat them with the aromatic onion and garlic mixture. Pour in the stock and add the bay leaf if using.Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Cover partially and cook for approximately 20–25 minutes, or until the potatoes are completely tender.
- Remove the bay leaf. Use an immersion blender to blend the soup until smooth and creamy.Alternatively, transfer the mixture carefully to a countertop blender in batches, allowing steam to escape according to the blender's instructions. Return the blended soup to the pot.If the soup is too thick, add a little hot stock or water until it reaches your preferred consistency.
- Stir the sliced chouriço into the blended potato broth. Simmer for approximately 5 minutes so its smoky, savory flavor can infuse the soup.For additional flavor, you can briefly brown the sausage slices in the pot before cooking the onion, then set them aside and add them back later.
- Stir the finely sliced collard greens or kale into the simmering soup. Cook for approximately 5–10 minutes, depending on the greens and how tender you prefer them.The greens should soften while retaining their vibrant color. Avoid overcooking them for too long, as they may lose their freshness and become dull.
- Taste the soup and season with salt and freshly ground black pepper as needed. Remember that the sausage and stock may already contain salt, so adjust gradually.If the soup is too thick, add more stock. If it is too thin, simmer uncovered for a few minutes, stirring occasionally.
- Ladle the hot Caldo Verde into bowls. Add a few slices of chouriço to each serving and finish with a small drizzle of extra-virgin olive oil.Serve immediately with crusty bread or traditional Portuguese cornbread. The smooth broth, tender greens, and smoky sausage create a comforting combination that is ideal for sharing.
Notes
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Choose starchy potatoes: Russet or floury potatoes help create a smooth, creamy broth.
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Slice greens finely: Thin ribbons are characteristic of traditional Caldo Verde and cook quickly.
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Use quality olive oil: Extra-virgin olive oil adds authentic flavor and richness.
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Select flavorful sausage: Portuguese chouriço offers a distinctive smoky, paprika-rich taste.
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Blend the potatoes thoroughly: A smooth base provides the classic texture of the soup.
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Adjust the consistency: Add stock gradually until the broth is as thick or thin as you prefer.
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Season carefully: Chouriço and prepared stock can already contain considerable salt.
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Garnish just before serving: A little fresh olive oil and a few sausage slices make the soup especially appealing.