Caldo Verde (Portuguese Green Soup)
User Reviews
4.5
-
Prep Time
15 mins
-
Cook Time
40 mins
-
Total Time
55 mins
-
Servings
6
-
Course
Soup
-
Cuisine
Portuguese
Caldo Verde (Portuguese Green Soup)
Description
This traditional recipe begins by preparing collard greens through thin slicing after removing stems, ensuring even texture when cooked. Potatoes, onions, garlic, olive oil, and chicken broth are brought to a boil then simmered until the potatoes are soft enough to mash. The soup is blended smooth using an immersion or regular blender. The collard greens are stirred in and cooked until tender. Meanwhile, diced bacon and thinly sliced linguica sausage are browned in a skillet to develop smoky, crispy bits. These are incorporated into the soup and heated until it returns to a boil. Salt and black pepper are added to taste.
The result is a creamy, green-hued soup with a rich savory depth from the bacon and sausage, complemented by tender leafy greens for texture and subtle bitterness. Olive oil adds fruitiness and body, while the potatoes provide smooth thickness.
Caldo Verde is typically served hot, often enjoyed as a comforting starter or light meal. The sausage and bacon pieces in the soup enhance every spoonful with smoky flavor and meaty texture.
For a creamier consistency, adding extra potatoes up to one pound is suggested. Leftovers keep well refrigerated for 3 to 4 days or frozen for up to 3 months. Reheat gently on the stove, adding liquid as needed to restore original consistency.
Ingredients
- 2 pounds potato peeled and quartered, Yukon Gold or Russet
- 1 large yellow onion peeled and quartered
- 3 cloves garlic minced
- 1/2 cup extra-virgin olive oil plus more for serving
- 1 pound linguica sausage thinly sliced, kielbasa or chorizo sausage
- 1 bunch collard greens thoroughly washed
- 4 lices Bacon diced, thick-cut
- 8 cups chicken broth low-sodium; or vegetable broth
- salt to taste
- black pepper to taste
Instructions
- Start by removing the stem off every collard green leaf. Then, stack three to four leaves at a time and roll them like cigars. Cut them crosswise into very thin strips. Proceed with the rest of the leaves. Reserve.
- In a heavy bottomed pot, add the peeled potatoes, the quartered onion, the minced cloves of garlic, the olive oil and the chicken broth. Bring it to a boil over high heat, then lower the heat to medium low and cook until the potatoes are tender and ready to be mashed (about 20 min).
- Using an immersion blender, blend the soup until smooth. You can also use a regular blender and blend the soup in batches.
- Add the collard greens, stir, and keep cooking for 15 more minutes or until the greens are tender.
- While the greens are cooking, brown the bacon and sausage. In a large skillet, over medium heat, cook the bacon and the sausage until browned, about 5-8 minutes.
- Add the bacon/sausage mixture to the soup and cook until the soup boils again. Season with salt and pepper to taste.
- Serve immediately with extra olive oil for drizzling.
Notes
- Leave out the stems of collard greens for even, tender strips in the soup.
- Adding an extra pound of potatoes will make the soup creamier if desired.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Reheat gently on the stove top, adding broth or water to thin as needed to original texture.
User Reviews
Overall Rating
4.5
You'll Also Love
