A pureed potato soup with shredded kale and slices of smoky chourico, Portugal's most beloved and comforting everyday soup.
Caldo verde, 'green broth,' is considered Portugal's national soup, a simple base of pureed potato and onion into which extremely thinly sliced kale is stirred, cooking just long enough to soften without losing its vivid green color. Chourico, Portuguese smoked sausage, is sliced and either simmered in the soup or fried separately and added on top, its rendered fat and smoky spice enriching what would otherwise be a very simple, humble broth. Served at everything from family dinners to festive celebrations, caldo verde's appeal lies in its comforting simplicity, the finely shredded kale giving it a distinct silky texture found in few other soups.
Serves 4
Combine potatoes, onion, garlic, 2 tablespoons olive oil and water or stock in a pot with salt; simmer 20-25 minutes until the potatoes are very tender.
Blend the soup with an immersion blender until completely smooth.
In a separate pan, fry the sliced chourico in remaining oil until browned and slightly crisp; set aside.
Return the soup to a simmer and stir in the finely sliced kale, cooking just 2-3 minutes until wilted but still bright green.
Slice the kale as thin as possible, almost like ribbons — this is essential to caldo verde's signature silky texture.
Drizzle in a touch of olive oil and adjust salt to taste.
Ladle into bowls and top with the fried chourico slices.
Slice the kale as thin as possible, almost shredded into ribbons, since this fine cut is essential to the soup's traditional silky texture.
Puree the potato base until completely smooth before adding the kale, so the finished soup has good body without needing cream.
Fry the chourico separately and add it as a topping to keep its texture distinct rather than soggy from simmering directly in the soup.
Collard greens can substitute for kale if that's what's available.
A vegetarian version omits the chourico and adds a bit of smoked paprika for depth instead.
Some households add a drizzle of olive oil at the table for extra richness.
Refrigerate up to 4 days in an airtight container; the soup thickens as it sits, so thin with a little water or stock when reheating.
Caldo verde originates in the Minho region of northern Portugal, and its simple, humble ingredients reflect the country's rural culinary traditions, having since spread to become one of Portugal's most beloved and widely eaten dishes nationwide.
Yes, thinly sliced collard greens work well and are actually closer to the traditional Portuguese couve galega used in the original recipe.
A good Spanish chorizo or another smoked sausage can substitute, though the flavor will differ somewhat from authentic Portuguese chourico.
It was likely sliced too thick or added too early — slice it into fine ribbons and add only in the last few minutes of cooking.
Per serving (380g / 13.4 oz) · 4 servings total
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