Caldo Verde (which translates to green broth) is perhaps one of the most popular and traditional soups in all of Portugal. It’s also one of the most recognized Portuguese soups around the world.
In North America, you’ll find this dish at restaurants, immigrant homes, weddings and other Portuguese events and celebrations.
The soup has also become a bit of a star with some celebrity chefs such as Emeril Lagasse and Jamie Oliver adding their own twists to this popular soup.
There are many versions of Caldo Verde. Some use collards instead of kale, others purée the kale into the soup to turn it more green and creamy; and some are more broth-based leaving pieces of potato whole. The recipe shown here is Nelson’s take on the soup. Nelson prefers to purée the potato and keep the Kale diced. He always loads up on the chouriço because…well, why wouldn’t he? We love this smoked Portuguese sausage. At home we always sneak away a few slices of the chouriço before it makes it into the soup. We hope you enjoy this soup as much as we do.
- 6 tbs olive oil
- ¾ lbs Portuguese chouriço diced into thin wheels
- ½ cooking onion diced
- 2 cloves of garlic minced
- 2 lbs white potatoes
- 4 cups chicken broth
- 4 cups water
- 2 tsp salt
- ½ tsp fresh ground pepper
- 1 lbs fresh kale diced thin with centre ribs and stems removed
- In a large pot heat olive oil on medium high heat.
- Brown the chouriço for about 4 minutes.
- Remove the chouriço with a slotted spoon into a bowl and set aside.
- Saute the onion and garlic until the onion becomes translucent.
- Stir in the potatoes and add the water, broth, salt and pepper
- Bring the potatoes to a boil and then reduce to medium low and let simmer for about 15 minutes or until the potatoes are tender.
- Now purée the potatoes until everything is smooth.
- Add the kale and chouriço slices and let cook on low for another 5 minutes.
- Serve the soup hot.