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Caldo Verde Recipe

Portuguese · Soup · 45 min total

A classic Portuguese soup made with potatoes, kale, and chouriço, finished with a drizzle of olive oil.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 4 medium potatoes (about 1.5 lbs), peeled and thinly sliced
• 6 cups water or chicken broth
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 pound kale, stems removed and leaves thinly sliced
• 6 ounces chouriço or linguica sausage, sliced into rounds

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
2. Add potatoes, water or broth, salt, and pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
3. Using an immersion blender, puree the soup until smooth. (Alternatively, carefully transfer to a blender in batches and puree.)
4. Stir in the sliced kale and chouriço. Simmer until kale is tender, about 5-7 minutes. Adjust seasoning to taste.
5. Ladle into bowls and serve with a drizzle of olive oil and crusty bread.

Tips

• For a vegetarian version, omit the chouriço and use vegetable broth.
• Caldo Verde is traditionally served with a slice of cornbread or crusty bread.
• Store leftovers in the refrigerator for up to 3 days. Reheat gently on the stovetop.

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