Caldo Verde

About This Recipe

Caldo verde — literally 'green broth' — is the most universally loved soup in Portugal. Born in the Minho region of northern Portugal, it has become a national symbol, served at everything from humble family dinners to grand celebrations. The key is the couve-galega, a dark local kale shredded into ultrafine ribbons, which gives the soup its vivid colour and earthy flavour.

Ingredients

Serves 4

• 600 gfloury potatoes(peeled and diced)
• 1 largeonion(chopped)
• 3 clovesgarlic(sliced)
• 4 tbspolive oil
• 200 gPortuguese chouriço(sliced into rounds)
• 300 gkale or collard greens(very finely shredded)
• 1.2 litrewater or chicken stock
• 1.5 tspsalt
• 1 tspblack pepper

Instructions

1. 1

   Cook base

   Sauté onion and garlic in olive oil until soft. Add potatoes and stock, season, and simmer 20 min until potatoes are tender.

2. 2

   Blend

   Blend the soup until smooth and silky.

3. 3

   Fry chouriço

   Fry chouriço slices in a dry pan until lightly crisped. Reserve some for topping.

4. 4

   Add greens

   Bring soup back to a simmer, add shredded kale, and cook 3–4 min until tender but still bright green.

5. 5

   Serve

   Ladle into bowls, top with chouriço slices, and drizzle with olive oil.

Variations

• •

  Use linguiça instead of chouriço

• •

  Make vegan by omitting sausage and using vegetable stock

• •

  Add a swirl of cream for richness

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Refrigerate up to 4 days. Add the sausage fresh when reheating for best texture.

Frequently Asked Questions