Caldo verde
A smooth potato soup with thin ribbons of collard greens and slices of smoked sausage, finished with a drizzle of olive oil. Humble, hearty and deeply comforting.
Caldo verde: Mateus Hidalgo, CC BY-SA 2.5 br (Wikimedia Commons)
Where it comes from
Caldo verde comes from the Minho region in northern Portugal and is now eaten across the country. It is a favorite at festivals and family gatherings, often served with corn bread.
Explore the cuisine of Portugal.
Recipe
Make Caldo verde at home
Ingredients
- 3 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 1/2 lb (680 g) potatoes, peeled and cubed
- 6 cups (1.5 L) water or stock
- 8 oz (225 g) collard greens or kale, very finely shredded
- 6 oz (170 g) chorizo, sliced
- Salt and pepper
- Extra olive oil to serve
How it's made
- Soften the onion in olive oil for 5 minutes, add garlic and cook 1 minute.
- Add the potatoes and stock and simmer 20 minutes until very soft.
- Mash the potatoes right in the pot or blend until smooth.
- Brown the chorizo slices in a skillet and set aside.
- Add the greens to the soup and simmer 5 minutes until bright green and tender.
- Season, ladle into bowls and top with chorizo and a drizzle of olive oil.
Variations
- Vegetarian version without sausage.
- With white beans for extra body.
- Caldo verde with smoked bacon.
Cook’s tip: Slice the greens as thinly as you can; they should be silky threads, not leaves.
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About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- Caldo verde: Mateus Hidalgo, CC BY-SA 2.5 br (Wikimedia Commons)