Caldo Verde (Caldo verde)
Overview
Caldo verde, meaning 'green broth', is Portugal's most famous soup. Potatoes, onion and garlic are cooked and puréed into a smooth, pale base, and just before serving, dark Portuguese cabbage or kale cut into whisper-thin ribbons is added and cooked briefly so it stays bright green. A slice of smoky chouriço sits in each bowl and a generous drizzle of olive oil finishes it. It is cheap and simple but deeply satisfying, and usually eaten with dense cornbread called broa.
History
Caldo verde comes from the Minho region in northern Portugal and spread throughout the country and its diaspora. It is closely associated with popular festivals, especially the June celebrations of the saints, when it is sold late into the night. Cutting the greens into very fine strips is a recognised skill, and markets sell the cabbage already shredded for convenience.
Main ingredients
Potatoes, kale or couve galega, chouriço, onion, garlic, olive oil. The soup is built on potato purée and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Potato soups · Spinach and greens soups · More soups from Portugal
Recipe
Method
- 120 min
Simmer potatoes, onion and garlic in the water for 20 minutes.
- 2
Blend smooth and season.
- 33-4 min
Bring back to the boil, add the kale and cook for 3-4 minutes.
- 4
Serve with chouriço slices and olive oil.
- ✓
Serve. About 45 min from start to bowl.
Pictures
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
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