Caldo Verde
User Reviews
4.9
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Prep Time
25 mins
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Cook Time
40 mins
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Total Time
1 hr 5 mins
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Servings
6 servings
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Calories
456 kcal
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Course
Appetizer
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Cuisine
Portuguese
Caldo Verde
Description
Caldo Verde is made by first browning chouriço (or a similar sausage) in olive oil to release its flavor into the oil, then removing the sausage to cook diced onions and garlic in the resulting fat. Peeled and chopped potatoes are added with water or a mix of water and chicken stock and simmered until tender. The soup is partially cooled, then puréed to create a thick, creamy texture. Thinly sliced collard greens or kale are stirred in last, maintaining their texture and color. One slice of the cooked sausage is traditionally added back to the soup upon serving.
The flavor integrates smoky and slightly spicy sausage with aromatic garlic and onion alongside the subtle sweetness and creaminess of potatoes. The thin greens add earthiness and a slight bite to contrast the pureed base. The use of olive oil contributes richness and smoothness.
Caldo Verde is typically served hot and can be enjoyed as a starter or light main dish. Its straightforward ingredient list and comforting texture make it satisfying on cool days. Variations include using chicken stock for added depth or adjusting the number of garlic cloves to taste.
Leftover soup stores well for several days refrigerated and freezes for up to three months. Reheat gently and add broth or water if it thickens too much. Checking sausage ingredients can ensure suitability for gluten-free or dairy-free diets.
Ingredients
- 1/4 cup extra-virgin olive oil
- 10 ounces chouriço sliced into 1/4-inch (6-mm) coins, or linguiça or Spanish chorizo
- 1 large onion diced, Spanish
- kosher salt
- 2 garlic sliced; don’t be afraid to go for a third or fourth. We Portuguese love their garlic, cloves
- 6 potato peeled and roughly chopped (I prefer Yukon Gold, as they as similar to Portugal's yellow potatoes, medium
- 8 cups water or half homemade chicken stock or canned chicken broth, and half water, cold
- 1 pound collard greens stems removed, leaves cut into very, very thin slices, or kale
- black pepper or white pepper, freshly ground
Instructions
- In a large pot over medium heat, warm the 1/4 cup extra-virgin olive oil. Add the 10 ounces chouriço, linguiça, or Spanish chorizo and cook until lightly browned on both sides, 3 to 5 minutes.
- Remove the sausage slices with a slotted spoon and transfer them to a plate, making sure they drain well into the pot; its fat will flavor the soup.
- Dump the 1 large Spanish onion into the pot. Sprinkle with kosher salt and cook, stirring occasionally, until softened and translucent, 5 to 7 minutes. Add the 2 garlic cloves and cook for 2 minutes more.
- Plonk in the 6 medium potatoes, add the 8 cups cold water (or a combo of water and chicken stock), and bring to a boil. Reduce the heat to a simmer. Cook until the potatoes are almost tender, 10 to 20 minutes. Remove from the heat and let the soup cool slightly.
- When the caldo verde has cooled a little, purée it using an immersion blender or a food processor. (Tradition demands that one slice—and only one slice—of chouriço is added to each bowl, lthough some cooks like to add half the sausage to the soup before puréeing. It’s your choice. And that one-slice thing? To hell with it!)
- Add the 1 pound collard greens or kale to the soup, bring it back to a boil, and then reduce the heat and simmer until tender, 2 to 5 minutes. Season with more salt, if needed, and freshly ground black or white pepper.
- Ladle the caldo verde into bowls and garnish with the remaining slices of chouriço. Comer agora!
Notes
- Store leftover soup in a sealed container in the refrigerator for up to 4 days.
- Freeze cooled soup in portions in airtight containers or resealable bags for up to 3 months; thaw in the fridge before reheating.
- Reheat gently over medium-low heat, thinning with broth or water if the soup thickens after cooling.
- Check sausage ingredients for gluten or dairy to maintain dietary needs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 456 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 456kcal | 23% |
| Carbohydrates | 50g | 17% |
| Protein | 15g | 30% |
| Fat | 24g | 37% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 33mg | 11% |
| Sodium | 474mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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