Caldo verde (Portuguese kale soup)
Portugal’s national soup: a smooth potato base with ribbons of finely shredded kale, slices of chouriço and a generous drizzle of olive oil.
- 50 min15 prep · 35 cook
- EasyDifficulty
- 340 kcalper serving
Ingredients
- Olive oil5 tbsp
- Onion1
- garlic2 cloves
- Floury potatoes800 g
- Water1.5 l
- Collard greens or kale250 g
- Chouriço or chorizo150 g
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Gently fry the chopped onion and garlic in 2 tbsp oil until soft.
- 2
Add the peeled, sliced potatoes, the water and salt and simmer until very soft.
- 3
Meanwhile remove the tough stems from the greens, roll the leaves up tightly and cut into very thin ribbons.
- 4
Blend the potato soup until smooth, bring it back to a simmer and add the greens. Cook just until bright green and tender.
- 5
Fry the sliced chouriço briefly in a dry pan.
- 6
Serve each bowl with a few slices of chouriço and a drizzle of the remaining olive oil.
Tips and questions
- How thin should the greens be cut?
- As thin as possible, almost like threads. Roll the leaves tightly into a cigar and slice with a very sharp knife.
- Can I make it vegetarian?
- Yes, leave out the chouriço and finish with a pinch of smoked paprika in the oil.
Enjoy your meal!
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