Portuguese Caldo Verde (Green Soup)

Caldo Verde is a classic Portuguese soup known for its simple yet deep flavors. This rich, golden-green broth is made with tender potatoes, thinly sliced kale, and smoky chorizo sausage, creating a hearty and comforting dish. Traditionally served with crusty bread, this soup is a staple in Portuguese households and is often enjoyed during celebrations and colder seasons.

For the Soup Base

2 tbsp olive oil

1 medium onion (finely chopped)

2 cloves garlic (minced)

4 medium Yukon Gold potatoes (peeled and diced)

6 cups chicken or vegetable broth

1 tsp salt (adjust to taste)

½ tsp black pepper

½ tsp smoked paprika (optional, for extra depth)

For the Greens and Chorizo

6 oz (170g) Portuguese chouriço or Spanish chorizo (thinly sliced)

4 cups thinly sliced kale or collard greens (stems removed)

1 tbsp olive oil (for drizzling)

For Serving

Crusty bread or cornbread

Extra olive oil for drizzling

Fresh parsley (for garnish, optional)

Sauté the Aromatics

Heat the Olive Oil:
- In a large pot over medium heat, add olive oil.
Cook the Onions and Garlic:
- Sauté onions for 3-4 minutes until soft.
- Stir in garlic and cook for 30 seconds until fragrant.

Cook the Potatoes

Add the Potatoes:
- Stir in the diced potatoes, salt, black pepper, and smoked paprika.
Simmer the Broth:
- Pour in chicken or vegetable broth.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes, until the potatoes are tender.

Blend the Soup

Blend for a Creamy Base:
- Use an immersion blender to blend the soup until smooth.
- Alternatively, transfer to a blender, then return to the pot.
Adjust Seasoning:
- Taste and add more salt or pepper if needed.

Add the Greens and Chorizo

Cook the Chorizo:
- In a separate pan, cook sliced chorizo for 3-4 minutes until slightly crispy.
- Set aside.
Add Kale to the Soup:
- Stir in thinly sliced kale or collard greens.
- Simmer for 5 minutes, until tender.
Mix in Chorizo:
- Stir in the cooked chorizo for added smoky flavor.

Serve and Garnish

Ladle into Bowls:
- Serve hot in rustic bowls.
Drizzle with Olive Oil:
- Add a light drizzle of olive oil for richness.
Pair with Bread:
- Serve alongside crusty bread or cornbread.
Optional Garnish:
- Sprinkle with fresh parsley for added color.

Pro Tips

For Extra Depth: Sauté chorizo before adding onions to infuse the oil with smoky flavor.
Make It Vegetarian: Skip the chorizo and use vegetable broth.
For a Chunkier Texture: Blend only half of the soup, leaving some potato chunks.

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Portuguese Caldo Verde (Green Soup)