Featured Dish
This traditional Portuguese soup, known as green soup or caldo verde, is a beloved and time-honored dish that has been cherished for generations.
It is meticulously crafted with a harmonious blend of ingredients, including creamy potatoes that provide a rich and velvety base, savory chouriço sausage that adds a delightful depth of flavor, and finely sliced collard greens or kale that contribute a fresh and earthy note. This combination of ingredients results in a soup that is not only hearty and nourishing but also offers a comforting warmth that envelops you with each spoonful.
The dish is incredibly satisfying, making it a perfect choice for a start to a meal that brings a taste of Portugal's culinary heritage to your table.
Once you savour Chef Manuel's Caldo Verde, you'll be a fan.
Here's an easy, at home recipe. Be sure to come back for more at our table. Watch this page for other featured recipes.
Ingredients
- 1/4 cup extra virgin olive oil
- 10 ounces of chouriço, linguica or Spanish chorizo, sliced in 1/4 coins
- 1 large Spanish onion, diced
- kosher salt, to taste
- 2 garlic cloves, sliced. Add 3 or 4 if you love garlic.
- 6 medium potatoes, peeled and roughly chopped. Yukon Gold is a good choice.
- 8 cups of water or 4 cups chicken broth and 4 cups water
Method
- Warm the olive oil in a large pot at medium heat. Add the sausage and lightly brown on both sides.
- Remove the sausage to a plate. We suggest using a slotted spoon and letting the sausage drain well into the pot. This will enhance the flavour of the soup.
- Cook the onion, sprinkle with salt, stirring occasionally, until softened and translucent. Add the garlic and cook for another 2 to 3 minutes.
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Stir in the potatoes, add the water or combination of water and chicken stock, and bring to a boil. Reduce to a simmer and cook until the potatoes are almost tender, about 10 to 20 minutes. Remove from the heat and let the soup cool slightly.
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When the soup has cooled a little, purée it using an immersion blender.
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Traditionally only one slice of sausage is added to each bowl. Some chefs like to add half the sausage to the soup prior to pureeing This is simply a matter of preference.
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Add the kale and return to a boil. Reduce to a simmer until tender, 2 to 5 minutes. Now's the time to season with more salt and pepper, if needed.
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Ladle the into bowls and garnish with the remaining slices of sausage.
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Note: This soup can be cooled and refrigerated overnight if you'd like to prepare it ahead. Just bring to desired heat slowly over low heat to serve.
This versatile soup can be stored in a sealed container in the refrigerator for up to 4 days. To freeze, let it cool completely, place in containers and store in the freezer for up to 3 months. We suggest thawing the soup in the refrigerator before reheating.
Reheat over medium/low until warmed through. If your soup is a bit too thick for your taste, add a little broth or water.
Caldo Verde is generally okay for dairy-free or gluten free diets but be sure to check your sausage ingredients.