Caldo Verde
Caldo Verde is a silky potato soup threaded with fine ribbons of collard greens and enriched with smoky slices of chourico. It is simple, rustic, and deeply comforting, with a glossy olive oil finish that makes each bowl taste rich despite its short ingredient list.
Ingredients
Soup base
- 15 mlolive oil
- 100 gonion, finely chopped
- 2 cloves (8 g)garlic, finely chopped
- 400 gfloury potatoes, peeled and diced
- 800 mlwater
- 5 gsalt
- 1 gblack pepper
Greens and chourico
- 120 gcollard greens, very finely shredded
- 120 gchourico or cooking chorizo, thinly sliced
To finish
- 10 mlextra-virgin olive oil
- 1 gblack pepper
Instructions
- 1
Prepare all ingredients first: finely chop the onion and garlic, peel and dice the potatoes into small even pieces, shred the collard greens as thinly as possible, and slice the chourico. Thin shreds of greens are important so they soften quickly and give the soup its classic texture.
- 2
In a medium pot over medium heat, warm the olive oil. Add the onion with a small pinch of the salt and cook for 3-4 minutes until softened but not browned. Stir in the garlic and cook for 30 seconds, just until fragrant; do not let it colour or it can taste bitter.
- 3
Add the diced potatoes and water. Bring to a boil, then reduce to a lively simmer and cook for 10-12 minutes, until the potatoes are completely tender and break easily when pressed with a spoon.
- 4
While the potatoes simmer, place the chourico slices in a small frying pan over medium heat and cook for 2-3 minutes until lightly browned and some fat has rendered. This deepens the flavour without making the soup greasy. Set aside.
- 5
Blend the potato base until smooth using an immersion blender directly in the pot, or carefully blend in batches. The texture should be silky and pourable; if it seems too thick, add a splash of water. Season with the remaining salt and the black pepper.
- 6
Return the soup to a gentle simmer and add the shredded collard greens. Cook for 3-5 minutes, stirring occasionally, until the greens are tender but still bright green. Stir in about two-thirds of the browned chourico and any rendered juices for flavour.
- 7
Ladle the caldo verde into warm bowls. Top with the remaining chourico, finish each serving with a little extra-virgin olive oil and a twist of black pepper, and serve hot.
Nutrition per serving
Notes
- •For the most authentic texture, shred the collard greens into very fine ribbons rather than chopping them roughly.
- •If you prefer a looser soup, add 50-100 ml more water after blending.
- •Caldo Verde is especially good with crusty bread and olives on the side.
- •If using a strongly smoked chorizo, taste before adding extra salt, as the sausage may already be quite salty.
Background
Caldo Verde is one of Portugal's most beloved soups, originating in the Minho region in the north. It became a national comfort dish thanks to its simple pantry ingredients: potatoes, onions, olive oil, and finely cut greens, often finished with slices of chourico. Today it is served from humble family kitchens to festive gatherings across the country.
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