Caldo Verde Recipe - Portuguese Green Soup
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Total Time
45 mins
-
Servings
6 servings
-
Course
Main Course, Soup
-
Cuisine
Brazilian, Portuguese
Caldo Verde Recipe - Portuguese Green Soup
Description
The Caldo Verde Recipe focuses on yellow potatoes peeled and diced, smoked sausage, onions, garlic (or Brazilian sofrito), and thinly sliced collard greens. The soup starts by sautéing onions and sausage until fragrant and lightly browned, then cooking the potatoes in water until soft. Half of the potatoes are set aside while the other half are pureed in the cooking water to create a smooth, luscious broth base. The reserved potatoes and sausage are returned to the pot, seasoned, and the collard greens are added last to gently wilt.
This method yields a soup with a creamy texture from the pureed potatoes complemented by generous chunks of sausage and tender greens. The smoky sausage and olive oil finishing drizzle contribute a rich, savory flavor. The soup is traditionally served hot with bread, making for a warming and filling starter or light meal.
Ingredients
- 3 lbs yellow potato peeled and diced into about an inch cubes
- 1 oz smoked sausage sliced
- 1 onion about a cup, diced
- 1 tablespoons Brazilian sofrito or 4 cloves of garlic, minced
- 1-2 collard greens stemmed and cut thin, bunches
- salt to taste
- black pepper to taste
- 2 Tbsp olive oil plus more to serve
Instructions
- On stovetop, heat up a 5.5 quart pan or large stock pot over medium to high heat and add the 2 Tbsp of olive oil.
- Add the onions, and cook until transparent, about 2 mins.
- Add the sausage, and cook until lightly browned, 5 mins.
- Add the garlic, and cook until fragrant, about 2 mins.
- Remove the sausage from the pan and set aside in a bowl.
- Add the potatoes to the stock pot, season with salt and cover with water (about 7 cups). Let it cook until potatoes are soft.
- When the potatoes are fully cooked, remove half of the potatoes from the pot and set them aside with the sausage.
- Using an immersion blender blend the other half of the potatoes in the stock pot with the water they cooked in.
- Return the sausage and and the potatoes to the stock pot, season with salt and pepper, stir.
- Add the collard greens, stir.
- Drizzle with olive oil and serve with bread.
Bom Apetite!!
User Reviews
Overall Rating
5
You'll Also Love
