Caldo Verde Recipe (Portuguese Soup)
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
18 mins
-
Total Time
28 mins
-
Servings
12
-
Calories
234 kcal
-
Course
Soup
-
Cuisine
Portuguese
Caldo Verde Recipe (Portuguese Soup)
Description
Caldo Verde Recipe (Portuguese Soup) brings together the earthy flavors of Yukon gold potatoes and finely chopped kale with the rich, savory taste of Portuguese-style chouriço sausage. The soup base is built from a sauté of onion and garlic, combined with chicken broth, dry sherry, lemon zest, and smoked paprika, simmered until potatoes and kale are tender. The sausage and white beans join near the end, enriching the soup’s texture and flavor, while a splash of heavy cream adds smoothness.
The soup features soft potato slices and greens cooked to a tender consistency, complemented by the smoky, spicy sausage cut into thin wedges. The gentle simmering melds the ingredients, producing a rich but balanced broth. The smokiness and slight acidity from the lemon zest lift the roundness of the flavors.
This soup can be served as a starter or a light main, suitable for cooler days and pairs well with crusty bread to soak up the broth. It offers a rustic and comforting experience that showcases traditional Portuguese ingredients.
The recipe notes mention that Caldo Verde can be stored in an airtight container in the refrigerator for 3 to 4 days and reheated on the stovetop to regain its freshly made taste. This practicality makes it convenient for meal planning or leftovers.
Ingredients
- 2 tablespoons olive oil
- 1 onion peeled and chopped, yellow
- 4 cloves garlic minced
- 1 1/2 pounds potato peeled, quartered, and sliced thin, Yukon gold variety
- 4 cups kale collard or mustard greens, finely chopped
- 8 cups chicken broth
- 1/4 cup dry sherry
- lemon zest of one
- 3/4 teaspoon smoked paprika
- 12 ounces chouriço sausage Linguiça, or Spanish Chorizo, Portuguese, hard
- 15 ounces White beans drained (1 can
- 1/4 cup heavy cream
- salt and pepper
Instructions
- Place a 6-quart heavy bottomed soup pot over medium heat. Add the oil, onions, and garlic. Sauté for 3 minutes.
- Next add the potatoes, chopped kale, chicken broth, sherry, lemon zest, smoked paprika, and 1/2 teaspoon salt to the pot. Bring to a boil, then lower the heat. Cover and simmer for 15 minutes to soften the potatoes and kale.
- Peel the casing off the sausage. Cut the sausage links into quarters lengthwise. Then slice into thin wedges. Stir in the sausage, white beans, and heavy cream. Simmer another 5 minutes. Taste, then salt and pepper as needed.
Notes
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- Reheat gently on the stovetop to preserve the soup’s fresh flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 234kcal | 12% |
| Carbohydrates | 20g | 7% |
| Protein | 11g | 22% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 27mg | 9% |
| Sodium | 772mg | 32% |
| Potassium | 762mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 0g | 0% |
| Vitamin A | 2385IU | 48% |
| Vitamin C | 45.5mg | 51% |
| Calcium | 101mg | 10% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
