Caldo Verde is one of the most well-known traditional Portuguese dishes. Known as Portuguese green soup in America, this potato-based soup is simmered with chorizo giving it a smoky flavor.
It's made with Portuguese kale that is shredded and can be found in Portuguese and Spanish specialty stores. If you cannot find this type of kale, use collard greens.
The best part about this soup is how quick it is to make, perfect for a weeknight meal.
Serve it hot with a drizzle of olive oil and a slice of country bread.
This savory soup will warm up any day – or night.
Ingredients
Olive oil
1 medium onion, diced
2 garlic cloves, minced
3 medium-sized potatoes, sliced
2 cups Portuguese kale or collard greens, stems removed, leaves thinly sliced
2 oz. chorizo, sliced
5 cups water
salt & pepper
Recipe
Heat olive oil in a pot, cook onion and garlic until softened and translucent.
Add the sliced potatoes and stir to evenly coat them. Pour the water and bring mixture to a boil, then down to a simmer. Cook until the potatoes are tender.
Once the potatoes are cooked, turn off the heat, and with an immersion blender, puree the mixture until smooth. * If you are using a food processor, allow it to cool before blending. Once it is smooth, pour it back into the pot.
Bring the soup back a simmer, add the collard greens and chorizo, let it cook for 10 minutes—season to taste.
Ladle the soup into a bowl, and finish it off with a drizzle of olive oil.
Notes :
If you would like your soup to be thinner, add more water.You can find Portuguese kale at Portuguese or Spanish markets.