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Caldo Verde
Portugal's soul soup - a silky, comforting potato and broth base generously studded with thinly sliced collard greens and savory slices of chouriço sausage.
🧂 Ingrédients
- 700 g Potatoes(Floury varieties like Yukon Gold or Russet work best for a creamy texture.)
- 300 g Collard greens(Ensure the tough central stems are removed before slicing.)
- 200 g Chouriço(Use authentic Portuguese chouriço, which is typically cured and smoked. Spanish chorizo may be too spicy or have a different texture.)
- 1 medium Yellow onion(Peeled and roughly chopped.)
- 4 cloves Garlic(Peeled and smashed.)
- 60 ml Olive oil(Good quality extra virgin olive oil for flavor.)
- 1.5 L Water or low-sodium chicken stock(Stock will add more depth of flavor.)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Prepare the soup base: In a large pot or Dutch oven, combine the chopped potatoes, chopped onion, smashed garlic cloves, and 1.5 liters of water or stock. Bring to a boil over medium-high heat.
⏱️ 10 minutes - 2
Cook until tender: Reduce heat to medium-low, cover, and simmer for about 20-25 minutes, or until the potatoes are very tender and easily pierced with a fork. The onion should also be soft.
⏱️ 20-25 minutes - 3
Create the silky broth: Carefully transfer the cooked potatoes, onion, and garlic to a blender (or use an immersion blender directly in the pot). Add about 1 cup of the cooking liquid. Blend until completely smooth and creamy. If using a standard blender, work in batches and be cautious with hot liquids. Return the blended mixture to the pot.
⏱️ 5 minutes - 4
Prepare the greens and chouriço: While the potatoes are cooking, stack the collard green leaves on top of each other, roll them up tightly like a cigar, and slice them crosswise into very thin ribbons (chiffonade). Slice the chouriço into thin rounds.
⏱️ 5 minutes - 5
Assemble and finish the soup: Bring the pureed soup back to a gentle simmer over medium heat. Add the sliced chouriço and the thinly sliced collard greens to the pot. Stir well.
⏱️ 2 minutes - 6
Simmer briefly: Cook for another 3-5 minutes, just until the collard greens are wilted and tender but still retain a vibrant green color. Be careful not to overcook the greens. Season generously with salt and freshly ground black pepper to taste.
⏱️ 3-5 minutes - 7
Serve: Ladle the hot Caldo Verde into bowls. Drizzle each serving generously with good quality extra virgin olive oil just before serving.
⏱️ 1 minute
💡 Conseils de pro
- ✓For the thinnest possible greens, use a very sharp knife or even a mandoline slicer.
- ✓Using a good quality, flavorful Portuguese chouriço is key to the authentic taste of this soup.
- ✓Don't overcook the collard greens; they should be tender but still have a slight bite and bright green color.
- ✓Adjust the consistency of the soup by adding more water or stock if it becomes too thick after blending.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- For a vegetarian version, omit the chouriço and consider adding a pinch of smoked paprika for depth.
- Add a can of drained and rinsed cannellini or other white beans along with the greens for added protein and texture.
- A touch of fresh cilantro or parsley can be added at the end for extra freshness.