Caldo Verde
Caldo Verde is a traditional, hearty Portuguese soup. It is made from a base of pureed potatoes, onions, and garlic, with thinly shredded kale or collard greens added at the end, giving it a distinctive green color and velvety texture. Sliced linguica/chourico — a smoked Portuguese sausage seasoned with paprika and garlic — is also added, lending the soup its characteristic savory, smoky depth.
- Author
- Rodrigues Kitchen
- Prep Time
- 25 minutes
- Cook Time
- 40 minutes
- Servings
- 4-8
- Category
Rodrigues Kitchen
- Cuisine
- Portuguese
Ingredients
- 1/4 cupsextra-virgin olive oil
- 1 large yellow onion
- 4 garlic cloves
- 1 tsp Kosher salt
- 1 bay leaves
- 2 lbs Yukon Gold Potatoes
- 10 oz chouriço or linguiça
- 8 cups water
- 1 lbs collard greens/kale
- 1 tsp Rodrigues Kitchen Piri Piri
Directions
- In a large heavy pot, heat olive oil over low heat. Add onion, season with salt, and Rodrigues Kitchen Original Piri Piri hot sauce. Cover with parchment paper lid (cartouche), stirring occasionally, until soft and lightly golden, about 20 minutes. Add 2 garlic cloves and stir until fragrant, about 1 minute.
- Add potatoes (peeled and cut into ½-inch cubes), chouriço, bay leaves, sautéed onions, 4 garlic cloves, and water to a large pot. Season with salt. Bring to a boil over high heat. Reduce the heat to medium-low and cook until potatoes are fork-tender, about 20 minutes. Transfer the sausage to a cutting board to cool and remove the bay leaves.
- Let the Caldo Verde cool, purée the soup in a blender (or use an immersion blender) until smooth. Return to the pot. Cook over medium-low heat until the soup is thickened, about 5 minutes.
- Divide the soup among bowls. Swirl in the raw kale, and it will cook in the hot soup. Thinly slice the sausage and divide on top. Drizzle with olive oil and Rodrigues Kitchen Piri Piri, then serve hot.