Caldo Verde Recipe
Immerse yourself into the heart of rustic Portugal with the nourishing embrace of traditional Caldo Verde – the ultimate comfort food for soul and senses. Each spoonful swirls with vibrant colors and infuses your palate with an exquisite harmony of simple, yet robust flavors.
Born from the balmy kitchens of Portuguese grandmothers, this dish marries earthy potatoes, hearty kale, and succulent slices of chorizo, inviting you to indulge in a feast that’s equally healthful and delicious. Let the symphony of garden-fresh ingredients of Caldo Verde transport you to an old-world culinary delight, stirring hunger and tradition in every simmering pot.
Caldo Verde: Ingredients and preparation
Surely, here is a recipe for Caldo Verde, a delicious and traditional Portuguese soup that serves 6 people.
Ingredients:
– 2 tablespoons of extra virgin olive oil
– 1 large Spanish onion, diced
– 4 cloves of garlic, minced
– 6 medium potatoes, peeled and sliced
– 6 cups of chicken broth
– 1/2 pound of chouriço sausage, sliced
– A pinch of salt, to taste
– A pinch of black pepper, to taste
– 1 pound of kale, washed, de-stemmed and chopped finely
– 1 additional tablespoon of olive oil to drizzle on top before serving
Detailed Steps:
1. Begin by heating the 2 tablespoons of olive oil in a large pot over medium heat.
2. Add in the diced onion and minced garlic, sautéing it until the onion becomes translucent, should take about 2-3 minutes.
3. Following this, add in the peeled and sliced potatoes, the chicken broth, and a pinch each of salt and pepper to the pot.
4. Bring this mixture to a boil and then reduce heat to a simmer, cover and let it cook for approximately 20-25 minutes, or until the potatoes are soft and easily mashed.
5. Take a separate pan, add a bit of oil and fry the chouriço slices until they are lightly browned.
6. Once the potatoes are cooked, use an immersion blender (or standard blender, in batches) to puree the soup until it’s smooth and creamy.
7. Add in the cooked chouriço sausage and finely chopped kale. Stir the soup well so the sausage and kale distribute evenly.
8. Cover again and let cook for a further 10-15 minutes where the kale should become tender.
9. Lastly, taste to adjust seasoning if necessary, and ladle the soup into serving bowls.
10. To enhance the flavor profile of the soup, lightly drizzle each bowl with a bit of olive oil and a touch of fresh cracked black pepper.
Now, your Caldo Verde soup is ready to be enjoyed!
Note: Serve with a side of crusty bread for
How to improve this Caldo Verde recipe
To elevate your Caldo Verde, select the freshest ingredients. In particular, use organic Yukon Gold potatoes for a creamy texture and robust flavor. For the kale, try the sweeter Lacinato variety, and slice it into extra thin strips for a smoother consistency.
Furthermore, the use of a high-quality smoked sausage – like authentic Portuguese Chouriço or even Andouille – can truly deepen the overall flavor profile of your Caldo Verde. Lastly, be patient, and let the soup simmer for longer to meld the flavors, adding a savory complexity to this traditional Portuguese classic.
