Caldo Verde (Portuguese Kale Soup)
Caldo Verde is a comforting Portuguese soup featuring a smooth potato base, tender collard greens, and smoky chorizo.
Contents (2 sections)▾
Ingredients
- 500 g potatoes, peeled and diced
- 1 liter vegetable broth
- 200 g collard greens, finely shredded
- 150 g smoky chorizo, sliced
- 60 ml olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt to taste
- Pepper to taste
Steps
In a large pot, combine the diced potatoes, chopped onion, and minced garlic with the vegetable broth. Bring to a boil over medium heat, cooking for about 15 minutes or until the potatoes are tender.
Using an immersion blender, blend the potato mixture until smooth. If you don’t have an immersion blender, carefully transfer the mixture to a countertop blender in batches.
Return the blended potato base to the pot and stir in the finely shredded collard greens. Cook for just 2-3 minutes, allowing the greens to wilt without losing their vibrant color.
Add the sliced chorizo and olive oil to the soup, stirring to combine. Allow it to heat for another 2 minutes, and season with salt and pepper to taste before serving.
Why this works
The key to achieving a perfect Caldo Verde lies in the technique of blending the potato base until smooth; this creates a creamy texture that serves as a wonderful backdrop for the greens. The collard greens should be shredded very finely, almost to threads, so they cook quickly and maintain a bright green color without becoming mushy. This ensures that the soup retains its character and flavor. If the soup seems too thick after blending, simply add a bit more broth to reach your desired consistency. Conversely, if it is too thin, blend in a few more cooked potatoes to thicken it without compromising the flavor. The addition of smoky chorizo amplifies the soup's depth, providing a lovely contrast to the fresh greens. Finishing with olive oil adds richness, making each spoonful satisfying.