Caldo Verde
Caldo verde, a soup of hearty potatoes and silky greens, is often called Portugal’s national dish. The name translates literally to green broth, and though it originated in the North of Portugal, today it is found throughout the country, with each cook adapting it to suit their tastes. The key ingredients are couve tronchuda (Portuguese green cabbage or kale), potatoes, Portuguese sausage (chouriço or linguiça), onion and garlic. Some versions are chunky, some smooth, some thick, some more brothy. This one calls for lots of kale and garlic. You want the kale to be very thinly sliced, but the strands shouldn’t be so long that they are difficult to eat with a spoon. If you can’t find Portuguese sausage, use any type of chorizo, pork sausage or plant-based substitute. A mix of russet and yellow potatoes gives this soup the best taste and texture. The recipe includes instructions for both a chunky soup or a smooth one.
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Where to buy: Portuguese sausage can be found in specialty markets and butcher shops.
Storage: Refrigerate for up to 4 days.
Ingredients
- 3 tablespoons olive oil
- 8 ounces cooked Portuguese chouriço, linguiça or other chorizo-flavored sausage, sliced
- 1 medium yellow onion (10 ounces), thinly sliced
- 4 cloves garlic, sliced
- Fine salt
- 8 cups no-salt-added chicken or vegetable broth
- 1 1/2 pounds potatoes, preferably a mix of russets and yellow potatoes, peeled and cut into 1-inch pieces
- 8 ounces Portuguese green kale or curly kale, thick stems removed, thinly sliced and roughly chopped
- Freshly ground black pepper
Directions
Step 1
In a large Dutch oven or other large, heavy-bottomed, lidded pot over medium-high heat, heat the oil until it shimmers. Add the sausage and cook, stirring occasionally, until browned all over, about 4 minutes. Using a slotted spoon, transfer the sausage to a plate. Add the onions, garlic and a pinch of salt to the pot and cook, stirring, until the onion softens and starts to brown, about 5 minutes.
Step 2
Add a little of the broth and, using a wooden spoon, scrape up any browned bits that have stuck to the bottom of the pot. Add the remaining broth and the potatoes along with another pinch of salt. Increase the heat to high and bring the soup to a steady simmer. Reduce the heat to keep it at a simmer, cover and cook for 20 to 25 minutes, or until the potatoes are fork-tender and starting to fall apart.
Step 3
At this point, if you would like a chunky soup, you can add the kale and cook it until it softens and turns deep green, 5 to 10 minutes.
Step 4
If you prefer a smooth soup, remove the pot from the heat and use an immersion blender to blend the soup just until it is as smooth as you’d like. (Alternatively, you can puree the soup in batches in a blender: To prevent splatters, be careful to not fill it more than halfway, remove the center ring from the lid, and hold a kitchen towel over the lid as you blend.) Don’t blend the soup for too long, or it may become gluey.
Step 5
Return the pot to medium-high heat, add the kale and cook until silky and deep green, 5 to 10 minutes.
Step 6
Return the browned sausage to the pot, and simmer for another 5 minutes. Season the soup to taste with salt and pepper. Ladle into bowls, top with more black pepper, if desired, and serve hot.
