Portugal · Portugal
Caldo Verde
A silky potato soup brightened by finely shredded kale and a swirl of olive oil, with chouriço crisped on top.
Caldo verde is the northern Portuguese soup, where finely shredded kale is stirred into a potato base until the whole bowl turns dark green and almost silky. In Porto it arrives in a plastic bowl with slices of chouriço on top, eaten standing at the counter or carried down to the river front. The kale has to be shredded fine and added late, or the soup turns fibrous.
Ingredients
- potatoes, peeled and sliced500 g
- kale or collard greens, finely shredded200 g
- onion, chopped1 pieces
- garlic cloves3 pieces
- olive oil4 tbsp
- salt1.5 tsp
- black pepper0.5 tsp
- chouriço or linguiça, sliced150 g
- water1 l
Directions
- 1
Simmer the potatoes, garlic and onion in salted water for 20 minutes until very tender.
Potatoes crumble when poked. - 2
Blend the soup until silky; return to the pot and bring to a simmer.
Soup is pale yellow and silky. - 3
Add the shredded kale and simmer 5 minutes; season with salt and pepper.
Kale is wilted but still green. - 4
Pan-fry the chouriço slices in 1 tbsp olive oil until edges curl and fat renders.
Chorizo edges are crisp and fat is amber. - 5
Ladle the soup; drizzle olive oil and top with the crisp chouriço.
Soup smells of olive oil and smoked paprika.
Source: WorldBite Editorial · WorldBite Proprietary Editorial Content