📝 About This Recipe
Transport your senses to the mist-covered hills of northern Portugal with this iconic, comforting green soup. This sugar-free masterpiece relies on the natural sweetness of starchy potatoes and the earthy, robust bite of thinly sliced kale or collard greens. Finished with a swirl of high-quality olive oil and smoky chouriço, it is a masterclass in how simple, humble ingredients can create a deeply complex and nourishing meal.
🥗 Ingredients
The Aromatic Base
- 4 tablespoons Extra Virgin Olive Oil (Portuguese oil preferred for authenticity)
- 1 large Yellow Onion (finely diced)
- 4 pieces Garlic Cloves (minced)
The Heart of the Soup
- 1.5 pounds Yukon Gold Potatoes (peeled and thinly sliced)
- 6 cups Chicken or Vegetable Stock (low-sodium, no sugar added)
- 2 cups Water
- 1 piece Bay Leaf (dried)
- 1.5 teaspoons Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Greens and Protein
- 8 ounces Portuguese Chouriço or Spanish Chorizo (sliced into 1/4 inch rounds)
- 1 large bunch Curly Kale or Collard Greens (stems removed, leaves sliced into very thin ribbons)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat until shimmering.
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2
Add the sliced chouriço to the pot and sauté for 3-4 minutes until the fat renders out and the edges are slightly crisp. Remove the sausage with a slotted spoon and set aside.
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3
In the same oil (now infused with smoky paprika), add the diced onion. Sauté for 5-6 minutes until translucent and soft, but not browned.
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4
Stir in the minced garlic and cook for just 1 minute until fragrant to avoid burning.
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5
Add the sliced potatoes to the pot, stirring well to coat them in the aromatic oil and onion mixture.
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6
Pour in the stock, water, and add the bay leaf. Bring the mixture to a rolling boil over high heat.
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7
Once boiling, reduce the heat to low, cover, and simmer for 20-25 minutes, or until the potatoes are very soft and falling apart.
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8
Remove the bay leaf and discard. Using an immersion blender, carefully blend the potato and broth mixture until completely smooth and creamy.
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9
Return the pot to a very low simmer. Taste and season with sea salt and freshly cracked black pepper.
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10
Add the finely shredded kale to the pot. Stir well; the heat of the soup will wilt the greens quickly. Cook for only 3-5 minutes so the kale remains vibrant green.
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11
Stir the cooked chouriço back into the soup, reserving a few slices for garnishing individual bowls.
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12
Ladle the hot soup into warmed bowls. Finish each serving with a generous drizzle of the remaining raw extra virgin olive oil for a silky finish.
💡 Chef's Tips
The key to an authentic Caldo Verde is the 'couve' cut; slice your kale as thin as hair for the perfect texture. Use Yukon Gold or yellow potatoes rather than Russets for a creamier, more buttery base without needing dairy. If you cannot find chouriço, a smoky Spanish Chorizo or even a high-quality Kielbasa can work, though the flavor profile will shift slightly. Do not overcook the greens; they should be tender but still a bright, electric green when served. If the soup is too thick after blending, add a splash of water or stock to reach your desired consistency.
🍽️ Serving Suggestions
Serve with a thick slice of warm, crusty sourdough or traditional Portuguese Broa (cornbread). Pair with a chilled glass of Vinho Verde, a light and slightly effervescent Portuguese white wine. A side of brined olives and roasted red peppers complements the smoky notes of the soup. For an extra kick, offer a small bowl of piri-piri sauce or crushed red pepper flakes on the side.