Caldo Verde

Introduction to Caldo Verde

Caldo Verde is a traditional Portuguese soup, particularly rooted in the northwest region of the country. Its name translates to "green broth" in English, and it is known for its simple yet flavorful ingredients. Kale or collard greens give the soup its signature green color.

The origins of Caldo Verde date back to the Minho province, where rural communities celebrated its heartwarming and filling properties. This dish isn’t just food; it’s a reflection of Portugal's agricultural richness and its people’s resourcefulness. Traditionally, this soup would be served in homes on special occasions and holidays, becoming a symbol of Portuguese heritage and culinary influence.

Ingredients

• Chorizo - 1 link, sliced thinly
• Olive Oil - 2 tablespoons
• Potatoes - 4 large, peeled and sliced
• Garlic - 3 cloves, minced
• Onion - 1 large, chopped finely
• Kale - 2 cups, finely shredded
• Chicken Stock - 6 cups
• Salt - to taste
• Pepper - to taste

Cooking Time

The estimated cooking time for Caldo Verde is approximately 45 minutes to an hour, including preparation time.

Preparation

Step 1: Prepare the Ingredients

Start by gathering all your ingredients: Chorizo, olive oil, potatoes, garlic, onion, kale, chicken stock, salt, and pepper. Make sure your garlic is minced, and your onion is chopped finely. Peel and slice the potatoes and slice the chorizo thinly for the best flavor blending.

Step 2: Cooking

Saute the Sausage and Aromatics

Begin by heating 2 tablespoons of olive oil in a large pot over medium heat. Add the sliced chorizo to the pot and cook until it starts to brown and release its oils. Remove the chorizo and set aside, leaving the oil in the pot.

Add the chopped onion and minced garlic to the pot. Saute until fragrant and the onion becomes translucent.

Boil the Base

Once the onion and garlic are ready, add the sliced potatoes to the pot. Pour in the 6 cups of chicken stock and bring the mixture to a boil. Simmer the ingredients until the potatoes are tender, which should take about 20 minutes.

Final Touches

Once the potatoes are cooked through, use a potato masher or a blender to create a smooth consistency. Add the previously set aside chorizo back into the pot along with the finely shredded kale. Let the soup simmer for an additional 5-10 minutes.

Season with salt and pepper according to taste.

Serving Suggestions

Caldo Verde is best served hot, in warm bowls. It pairs wonderfully with a slice of rustic bread or Portuguese corn bread. For an authentic experience, accompany your meal with a glass of Vinho Verde.