How to Cook Caldo Verde Or Portuguese Soup

"Caldo Verde Or Portuguese Soup,Ingredients,How To Make Caldo Verde Or Portuguese Soup"

November 18, 2021 2 min read

Caldo Verde Or Portuguese Soup

Dalgano - Portuguese Food | the Portuguese kale soup, Caldo Verde, is something you'll experience literally everywhere in Portugal, from Lisbon's trendiest restaurants to the farmhouses dotted around the countryside. That's understandable. His simple yet supportive character is appreciated everywhere

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Ingredients:

2/4 cup extra-virgin olive oil
20 ounces Spanish chouriço, linguiça, or chorizo sliced into 2/8-inch (12 mm) coins
2 large Spanish onions diced
halal salt
4 cloves of sliced garlic; Don't be afraid to go for the third or fourth. The Portuguese love their garlic
12 medium potatoes peeled and coarsely chopped
16 cups cold water or half homemade chicken stock or canned chicken stock, and half water
2 pounds kale or collard greens removed, leaves cut into very, very thin slices
Freshly ground black or white pepper

How To Make Caldo Verde Or Portuguese Soup:

In a large saucepan over medium heat, heat the oil. Add the chouriço and cook until lightly browned on both sides, 3 to 5 minutes.
Using a slotted spoon, lift the sausages onto a plate. Try to let the sausage drain well into the pan; the fat will spice up the soup.
Throw the onions into the pan. Sprinkle with salt and cook, stirring occasionally, until soft and transparent. Add the garlic and cook for another 2 minutes.
Add the potatoes, add water or a combination of water and chicken stock, and bring to a boil. Reduce the heat to allow the soup to simmer slowly. Cook until potatoes are almost tender, 10 to 20 minutes. Remove from heat and let the soup cool slightly.
Once the Caldo Verde has cooled a bit, puree it using an immersion blender. (Tradition states that one slice and only one slice of chouriço is added to each bowl although some cooks like to add half the sausage to the soup before making the puree. That's your choice.)
Add kale to the soup, bring to a boil again, then reduce heat and simmer until tender, 2 to 5 minutes. Season with more salt, if necessary, and pepper.
Spoon the Caldo Verde into a bowl and garnish with the remaining chouriço slices. (Soup can be refrigerated, covered, and refrigerated overnight. Just warm over low heat before serving.)