Caldo Verde (Portuguese Green Soup)
A recipe for Caldo Verde (Portuguese Green Soup)! This comforting potato soup is packed with thinly sliced greens and Chouriço.
Servings 4 Servings
Ingredients
- 1/4 cup (60 milliliters) olive oil
- 6 ounces (170 grams) Chouriço sliced into 1/4 inch (6 millimeter) thick rounds
- 1 large onion peeled and diced
- 3 garlic cloves peeled and crushed
- 1 pound (450 grams) Yukon gold potatoes peeled and diced
- Salt to taste
- White pepper to taste
- 6 cups (1.4 liters) water
- 8 ounces (227 grams) kale or collard greens thick stems removed and thinly sliced
Instructions
- In a large pot, drizzle the olive oil over medium heat.
- Add the Chouriço slices and cook, stirring occasionally, until browned, 3-5 minutes.
- Use a slotted spoon to remove the sausage to a plate and set aside, keeping all the drippings in the pot.
- Add the diced onions. Cook, stirring occasionally, until softened and translucent.
- Stir in garlic and cook until fragrant, about 1 minute.
- Add the diced potatoes and cover with the 6 cups (1.4 liters) water. Season with salt and white pepper.
- Bring to a boil, then decrease heat to medium low.
- Simmer until the potatoes are tender, 15-20 minutes. Remove from heat.
- Use an immersion blender (or carefully transfer to a blender) to puree the soup.
- Bring the soup back to a boil, stir in the kale (some recipes add the reserved Chouriço at this point), reduce the heat to a simmer and cook until the kale is completely tender and vibrant, about 10 minutes. Adjust seasonings to taste.
- Serve immediately with the Chouriço (if traditional- with one slice of Chouriço on top and the remaining chouriço on the side).