Caldo Verde
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The Tale of Caldo Verde
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Caldo Verde, a simple soup of shredded kale, potato, and often chouriço, originated in Portugal's northern Minho region. What began as humble peasant fare spread nationwide and became something of a symbol of Portuguese identity, served everywhere from village festivals to formal restaurants.
Ingredients
Scale:· 6 servings
- 2 lbs potatoes, peeled and chunked
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/4 cup olive oil, plus more for serving
- 6 cups water or chicken stock
- 8 oz couve galega or kale, very thinly sliced
- 1 chouriço sausage, sliced
- Salt to taste
Instructions
- 1Sauté onion and garlic in olive oil until soft.
- 2Add potatoes and water or stock, and simmer until the potatoes are very tender.
- 3Blend the soup until smooth, using an immersion blender.
- 4Return to the pot, add the thinly sliced kale, and simmer 5 minutes.
- 5Meanwhile, pan-fry the chouriço slices until lightly crisped.
- 6Ladle soup into bowls, top with chouriço slices, and drizzle with olive oil.
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