Caldo Verde Portuguese Kale Soup Recipe
Growing up Caldo Verde (Portuguese Kale Soup) was my favorite soup! My grandma taught my mom how to make this and then my mom taught me... and now I'm sharing with you our family favorite recipe.
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Creamy & Flavorful Caldo Verde: Portuguese Recipe - Pabs Kitchen
Savor the Creamy, Flavorful Delight of Portuguese Caldo Verde with a Nepalese Twist – A Perfect Winter Meal!
Cooking time 35 minutes
Servers for 6
Ingredients
400 grams Potatoes
200 grams Collard Greens (Couve Galega)
1/2 or 1/ Cup Onion
4 Cloves Garlic
4 tbsp Olive Oil
1 ½ tsp Salt or to your taste
1 Chouriço around 250 grams
2 small green Chilies optional
2 or 3 tbsp of Fresh Coriander stems
2 liters water
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Delicioso Caldo Verde: Receita Fácil e Saborosa!
preparo: aprox. 30 a 40 minutos
rendimento: 6 pessoas
• 3 colheres de sopa de azeite de oliva
• 150 gramas de linguiça paio picada em cubinhos
• 50 gramas de chouriço espanhol em lâminas
• 2 cebolas brancas picadas
• 2 dentes de alho picados
• 2 folhas frescas de louro
• 4 batatas descascadas e cortadas em cubinhos
• 1.5 litros de água fervendo (pode substituir por caldo de galinha)
• 200 gramas de couve
• sal refinado a gosto
• pimenta do reino a gosto
pão para acompanhar
MODO DE FAZER
Em uma panela grande aqueça o azeite e refogue o chouriço (reserve um pouco para finalizar) e o paio. Enquanto as carnes fritam lentamente, pique a couve:
Retire os talos das folhas, pique e reserve. Faça um rolinho com as folhas e corte em lâminas bem finas. reserve.
Adicione ao refogado de carnes a cebola picada, as folhas de louro, o alho, os talos picados da couve e 1 pitada de sal, misture com uma colher de pau e deixe dourar em fogo médio, mexendo de vez em quando.
Após aproximadamente 7 minutos, quando as cebolas estiverem douradas, acrescente as batatas. Deixe refogar por 4 a 5 minutos e acrescente a água.
Aumente o fogo, tampe a panela e deixe por aproximadamente 20 minutos para que as batatas fiquem bem cozidas.
Enquanto as batatas cozinham, frite em uma frigideira com um pouco de azeite o restante do chouriço que estava reservado, quando dourar retire da frigideira e reserve.
Na mesma frigideira em que fritou o chouriço coloque alguns pedaços de pão (pode ser pão amanhecido). Frite o pão na gordura do chouriço. Reserve.
Passados os 20 minutos de cozimento da sopa, retire um pouco de batata com uma concha e reserve. Retire as folhas de louro e descarte.
Ajuste o sal, acrescente metade da couve picada (reserve a outra metade para a finalização), misture e deixe cozinhar por 2 minutos.
Transfira a sopa para o liquidificador e processe até virar um creme. Volte o creme para a panela em fogo baixo e caso tenha ficado muito grosso, acrescente um pouco de água.
Coloque a couve e as batatas reservadas, pimenta do reino a gosto e desligue o fogo.
Sirva com o chouriço, alguns pedaços de pão por cima e um fio de azeite.
Realização: Play9 + Paola Carosella
Cozinheira, roteirista, produtora executiva : Paola Carosella
Direção de Fotografia: Barbara Hauret
Direção de Arte: Juliana Ayres
Assistente de câmera e som: Maira Sousa Henrique
Assistente de cozinha e sorriso contagiante: Lucileide Batista
Beleza: Carolina Mel
One-Pot Wonder: How to Make Caldo Verde (Portuguese Potato Kale Soup) in Just 30 Minutes
Caldo verde, a potato and kale soup from northern Portugal, is one of those dishes that seem custom-made for lazy rainy days, when you want something hearty and comforting but don't feel like putting in a ton of effort. It's made with a few cheap and simple ingredients, it takes all of maybe 10 minutes of prep work, and it's ready to eat just half an hour later. Oh, and it's all made in a single pot, too. And did we mention delicious? It's delicious.
Read more and get the recipe:
Caldo Verde Recipe: A Medieval Party Soup!
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Here's the full Caldo Verde soup recipe ➡
Servings: 4
Time: 40-50 minutes
Special equipment: Hand blender or blender
THE SOUP:
600g potatoes
1 large onion
260 g collard greens or kale
3 garlic cloves
2 bay leaf
50 ml olive oil
1 cube chicken or vegetable stock/bouillon
1 chili of choice
1 ½ l water
Salt
White pepper
THE CHORIZO MIX:
300 g chorizo
Two tbsp olive oil
Mint leaves
Fresh oregano leaves
A splash of port wine
HOW'S IT COOKING:
1) Peel and chop onion and garlic in rough fashion
2) Peel and cut your potatoes into cubes
3) Transfer all three ingredients to a large pot and cover with water approximately 1 ½ liter. That's the base of the Caldo Verde.
4) Add bay leaves, chili and bouillon cube.
5) Bring it to a boil.
6) Let it simmer for approximately 20 minutes.
7) Meanwhile rinse and slice the collard greens. They have to be very thinly sliced like in the video.
8) Place the sliced collard greens in a large bowl and cover it with cold water and set aside.
9) When the base of the soup has cooked for 20 minutes, test if the potatoes are slightly overcooked.
10) If so, blend everything in a pot together with a hand blender to a creamy soup. It is not a problem if it seems a little too thick as the collard greens that you will add LATER, will make the texture a bit thinner.
11) Now taste the soup with salt, white pepper and olive oil.
12) Add the thinly sliced collard greens to the pot and let it simmer over low heat for 10 minutes.
13) Meanwhile chop the mint and oregano and cut the chorizo into rustic cubes.
14) Now heat up a skillet with some olive oil on high heat.
15) When the oil is hot, add the chorizo and fry it til it's nice and crispy.
16) Then add the port wine and turn off the heat. Let it simmer on the pan while is cooling down for 2-3 minutes.
17) Now add the herbs to the pan and stir a bit til it's all mixed together.
18) Now, in a deep plate, place the chorizo mix in the middle and pour the soup around it.
19) Serve with a nice piece of Papo Seco (Portugues bread roll)
Bon appetit!
How to Make Caldo Verde (Portuguese Kale and Potato Soup)
More details here:
Caldo verde, a potato and kale soup from northern Portugal, is one of those dishes that seem custom-made for lazy rainy days, when you want something hearty and comforting but don't feel like putting in a ton of effort. It's made with a few cheap and simple ingredients, it takes all of maybe 10 minutes of prep work, and it's ready to eat just half an hour later. Oh, and it's all made in a single pot, too. And did I mention delicious? It's delicious.
NOTES:
You can make this soup vegetarian by using vegetable stock in place of chicken stock and omitting the sausage.
INGREDIENTS:
2 tablespoons (30g) unsalted butter
1 medium yellow onion or large leek, finely diced (about 8 ounces; 225g)
3 medium cloves garlic, minced (about 1 tablespoon; 15g)
Kosher salt and freshly ground black pepper
About 6 tablespoons (90ml) extra-virgin olive oil
1 large russet potato, peeled, quartered, and cut into 1/4-inch slices (about 1/2 pound; 225g)
2 medium Yukon Gold potatoes, peeled, quartered, and cut into 1/4-inch slices (about 1/2 pound; 225g)
6 cups (1.4L) homemade or store-bought low-sodium chicken stock (see note above)
1 bunch curly or lacinato kale, tough stems removed, leaves roughly chopped (about 3/4 pound; 340g)
12 ounces (340g) cooked linguiça or other garlicky pork sausage, cut into 1/4- to 1/2-inch slices (see note above)
Minced fresh chives, for garnish (optional)
DIRECTIONS:
1. Heat butter in a large Dutch oven or saucepan over medium heat until melted. Add onion (or leek) and garlic, season with salt and pepper, and cook, stirring frequently, until softened but not browned, about 5 minutes, adding olive oil as necessary to keep the mixture loose and moist.
2. Add potatoes and stock and bring to a simmer, stirring occasionally. Add kale and continue to cook until russet potato slices have completely broken down (you can press them with a spoon or potato masher for an even thicker texture), the Yukon Golds are tender, the greens have softened, and the soup has thickened to a creamy consistency, 25 to 30 minutes. Stir in sausage. Season soup to taste with salt and pepper and serve garnished with chives, if desired.