📝 About This Recipe
Hailing from the misty Minho region of northern Portugal, Caldo Verde is a comforting masterpiece of simplicity that relies on high-quality olive oil and starchy potatoes to create a naturally creamy, dairy-free base. This vibrant soup features a silky potato broth contrast against the 'green broth'—finely shredded ribbons of kale or collard greens—and the smoky, piquant punch of traditional chouriço. It is a humble yet sophisticated dish that captures the rustic heart of Portuguese home cooking in every spoonful.
🥗 Ingredients
The Aromatic Base
- 4 tablespoons Extra Virgin Olive Oil (high quality, divided)
- 1 large Yellow Onion (finely diced)
- 4 pieces Garlic Cloves (minced)
- 8 ounces Portuguese Chouriço or Spanish Chorizo (casing removed, sliced into 1/4 inch rounds)
The Broth and Body
- 1.5 pounds Yukon Gold Potatoes (peeled and cut into 1-inch cubes)
- 7 cups Water or Low-Sodium Chicken Broth (water is more traditional for a clean taste)
- 1 large Bay Leaf (fresh or dried)
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1/2 teaspoon Freshly Ground Black Pepper
- 1/4 teaspoon Red Pepper Flakes (optional for a hint of heat)
The Greens and Finishing
- 1 large bunch Lacinato Kale or Collard Greens (stems removed, leaves sliced into paper-thin ribbons)
- 1 teaspoon Fresh Lemon Juice (to brighten the flavors at the end)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of the olive oil over medium heat.
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2
Add the sliced chouriço to the pot and sauté for 4-5 minutes until the fat renders out and the edges are slightly crisp and browned. Use a slotted spoon to remove the sausage and set aside on a plate, leaving the flavorful oil in the pot.
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3
Add the diced onion to the same pot. Cook for about 6-8 minutes, stirring occasionally, until the onion is soft, translucent, and has picked up the reddish hue from the sausage oil.
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4
Stir in the minced garlic and red pepper flakes (if using). Sauté for just 1 minute until fragrant, being careful not to burn the garlic.
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5
Add the cubed potatoes, bay leaf, salt, and black pepper. Stir well to coat the potatoes in the aromatics.
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6
Pour in the water or broth. Increase the heat to high and bring the liquid to a rolling boil.
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7
Once boiling, reduce the heat to medium-low, cover the pot, and simmer for 20-25 minutes, or until the potatoes are very tender and falling apart when pierced with a fork.
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8
While the potatoes simmer, prepare your greens. Stack the kale or collard leaves, roll them tightly like a cigar, and slice them into the thinnest ribbons possible (this is called 'couve cortada' in Portugal).
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9
Once the potatoes are cooked, remove the bay leaf. Use an immersion blender to blend the soup directly in the pot until completely smooth and creamy. If you don't have an immersion blender, carefully transfer to a standard blender in batches.
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10
Return the blended soup to a gentle simmer. Stir in the finely shredded greens and the cooked chouriço slices.
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11
Cook for 3-5 minutes. You want the greens to turn a vibrant, bright green and soften slightly, but they should still have a bit of texture.
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12
Turn off the heat. Stir in the remaining 2 tablespoons of extra virgin olive oil and the lemon juice. Taste and add more salt if necessary.
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13
Ladle the hot soup into deep bowls, ensuring each serving gets several slices of chouriço. Serve immediately.
💡 Chef's Tips
The secret to the texture is slicing the greens as thin as possible; they should look like green threads. Use Yukon Gold or yellow potatoes rather than Russets for a silkier, more buttery mouthfeel without needing dairy. If you can't find Portuguese chouriço, use Spanish Chorizo (the cured kind) or even a smoky Andouille in a pinch. Don't skip the final drizzle of raw olive oil; it adds a fresh, peppery finish that defines the dish. If the soup is too thick after blending, add a splash more water to reach a consistency that is creamy but still pourable.
🍽️ Serving Suggestions
Serve with thick slices of 'Broa de Milho' (Portuguese cornbread) or any crusty sourdough for dipping. Pair with a chilled glass of Vinho Verde, a light and slightly effervescent Portuguese white wine. Offer a small bowl of Piri-Piri sauce or hot hot oil on the side for those who want extra heat. A simple side salad of sliced oranges and olives provides a refreshing contrast to the warm, earthy soup.