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Caldo Verde Recipe

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★★★★★

4.6 from 79 reviews

Caldo Verde is a traditional Portuguese kale soup made with potatoes, garlic, and flavorful chouriço sausage, creating a comforting and hearty dish perfect for any season.

Ingredients

Scale

Sausage and Oil

  • 1/4 cup extra-virgin olive oil
  • 10 ounces chouriço, linguiça, or Spanish chorizo

Vegetables

  • 1 large Spanish onion, diced
  • 2 garlic cloves, sliced (optional to add more, up to 4 cloves)
  • 6 medium potatoes, peeled and roughly chopped (preferably Yukon Gold)
  • 1 pound collard greens or kale, stems removed, leaves cut into very thin slices

Liquids and Seasoning

  • 8 cups cold water (or 50% homemade chicken stock or canned chicken broth mixed with water)
  • Kosher salt, to taste
  • Freshly ground black or white pepper, to taste

Instructions

  1. Sauté the Sausage: In a large pot over medium heat, warm the olive oil. Add the chouriço slices and cook until lightly browned on both sides, about 3 to 5 minutes.
  2. Drain the Sausage: Remove the sausage slices with a slotted spoon and set them aside on a plate, allowing the sausage fat to remain in the pot to flavor the soup.
  3. Cook Onions and Garlic: Add the diced onion to the pot. Sprinkle with kosher salt and cook, stirring occasionally, until the onions are softened and translucent, about 5 to 7 minutes. Add the garlic slices and cook for an additional 2 minutes.
  4. Add Potatoes and Liquid: Add the chopped potatoes to the pot along with 8 cups of cold water or a mix of water and chicken stock. Bring the mixture to a boil, then reduce the heat to a simmer.
  5. Simmer the Potatoes: Cook the potatoes until they are almost tender, approximately 10 to 20 minutes. Remove the pot from the heat and allow the soup to cool slightly.
  6. Blend the Soup: Using an immersion blender or food processor, purée the soup until smooth. Optionally, you can add half of the cooked chouriço slices into the soup before blending or keep the slices separate to garnish.
  7. Simmer with Greens: Stir in the thinly sliced collard greens or kale. Return the pot to a boil, then reduce the heat and simmer until the greens are tender, about 2 to 5 minutes.
  8. Season and Serve: Taste the soup and adjust seasoning with additional salt and freshly ground black or white pepper as desired. Ladle the caldo verde into bowls and garnish each with one or more slices of reserved chouriço. Serve hot and enjoy!

Notes

  • Yukon Gold potatoes are preferred as they closely resemble Portugal’s traditional yellow potatoes and provide a creamy texture.
  • For a richer soup, use a combination of homemade chicken stock and water instead of just water.
  • Traditionally, one slice of chouriço is added per bowl, but you can add more or mix some into the soup for extra flavor.
  • If unavailable, kale can be substituted with collard greens for authentic texture and taste.
  • The garlic amount can be adjusted based on preference, with Portuguese cuisine favoring a generous garlic presence.

Keywords: Caldo Verde, Portuguese soup, kale soup, chouriço, potato soup, traditional recipe

Find it online: https://kitchenbyclara.com/caldo-verde-recipe/