📝 About This Recipe
Hailing from the lush Minho region of northern Portugal, Caldo Verde is the quintessential comfort food that captures the heart of Portuguese home cooking. This velvety potato-based soup is transformed by the addition of incredibly thin ribbons of dark kale and the smoky, paprika-infused drippings of authentic chouriço. It is a masterclass in simplicity, relying on high-quality olive oil and patience to create a soul-warming bowl that is both humble and deeply flavorful.
🥗 Ingredients
The Aromatic Base
- 4 tablespoons Extra virgin olive oil (high quality Portuguese oil preferred)
- 1 large Yellow onion (finely diced)
- 4 Garlic cloves (minced)
- 1 Bay leaf (dried)
The Body of the Soup
- 1.5 pounds Yukon Gold or Russet potatoes (peeled and cut into 1-inch cubes)
- 8 cups Chicken stock or water (use low-sodium if using stock)
- 8 ounces Portuguese Chouriço or Spanish Chorizo (casing removed; half diced, half sliced into rounds)
- 1 teaspoon Sea salt (plus more to taste)
- 1/2 teaspoon Freshly ground black pepper
The Greens and Finishing
- 1 large bunch Lacinato kale or Collard greens (stems removed, leaves sliced into hair-thin ribbons)
- 2 tablespoons Extra virgin olive oil (for drizzling at the end)
- 1/4 teaspoon Smoked paprika (Pimentón) (optional garnish)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, heat 4 tablespoons of olive oil over medium heat until shimmering.
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2
Add the diced onion and cook for 5-7 minutes until soft and translucent, but not browned. Add the minced garlic and cook for another 60 seconds until fragrant.
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3
Add the diced portion of the chouriço to the pot. Sauté for 3-4 minutes, allowing the red, smoky fat to render out and coat the onions.
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4
Stir in the cubed potatoes and the bay leaf. Stir well to ensure every potato cube is glistening with the flavored oil.
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5
Pour in the chicken stock or water. Bring the mixture to a rolling boil, then reduce the heat to low, cover, and simmer for 20-25 minutes until the potatoes are very tender and falling apart.
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6
While the soup simmers, prepare the greens. Stack the kale leaves, roll them tightly like a cigar, and use a very sharp knife to slice them into the thinnest possible threads (couve cortada). This is the 'green' in Caldo Verde.
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7
Once the potatoes are soft, remove the bay leaf. Use an immersion blender to puree 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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8
In a separate small skillet, brown the remaining chouriço slices over medium-high heat until crispy on both edges. Set aside for garnish.
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9
Return the pureed soup to a gentle simmer. Taste and adjust seasoning with salt and pepper. Note that the chouriço adds salt, so be careful.
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10
Add the finely shredded kale to the simmering soup. Cook for only 3-5 minutes. You want the kale to be tender but still vibrantly green.
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11
Ladle the hot soup into deep bowls. Ensure each bowl gets a generous portion of the green ribbons.
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12
Top each serving with 2-3 slices of the pan-fried chouriço and a final, generous drizzle of high-quality raw olive oil.
💡 Chef's Tips
For the most authentic texture, use a starchy potato like a Russet; it breaks down better to create that signature creamy base without needing dairy. The secret to a true Caldo Verde is the cut of the kale—it must be sliced into 'hair-thin' ribbons so it incorporates into the broth rather than floating as chunks. If you can't find Portuguese chouriço, use a firm Spanish smoked chorizo, but avoid Mexican chorizo which is raw and crumbly. If the soup feels too thick after blending, whisk in a little extra hot water or stock until it reaches the consistency of heavy cream. Always add the kale at the very end to preserve its bright green color; overcooking will turn it a dull olive drab.
🍽️ Serving Suggestions
Serve with thick slices of Broa de Milho (Portuguese cornbread) for dipping and soaking up the broth. Pair with a chilled glass of Vinho Verde, a crisp northern Portuguese white wine that cuts through the richness of the sausage. Offer a small bowl of piri-piri oil on the side for those who want to add a spicy kick to their bowl. Start the meal with a few olives and soft sheep's milk cheese to create a complete Portuguese 'petiscos' experience.