Caldo Verde

    Caldo Verde

    (101)
    15saves
    1hr5min


    87 people made this

    About this recipe: This soup is a Portuguese favourite, and a great use of kale. Enjoy it with a thick slice of your favourite bread!

    Ingredients
    Serves: 6 

    • 4 tablespoons olive oil, divided
    • 1 onion, minced
    • 1 clove garlic, minced
    • 6 potatoes, peeled and thinly sliced
    • 2 litres cold water
    • 170g fresh chorizo or linguica sausage, thinly sliced
    • 2 1/2 teaspoons salt
    • ground black pepper to taste
    • 500g kale, rinsed and julienned

    Method
    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. In a large saucepan over medium heat, cook onion and garlic in 3 tablespoons olive oil for 3 minutes. Stir in potatoes and cook, stirring constantly, 3 minutes more. Pour in water, bring to the boil, and let boil gently for 20 minutes, until potatoes are mushy.
    2. Meanwhile, in a large frying pan over medium-low heat, cook sausage until it has released most of its fat, 10 minutes. Drain.
    3. Mash potatoes or puree the potato mixture with a blender or food processor. Stir the sausage, salt and pepper into the soup and return to medium heat. Cover and simmer 5 minutes.
    4. Just before serving, stir kale into soup and simmer, 5 minutes, until kale is tender and green. Stir in the remaining tablespoon of olive oil and serve at once.
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    Reviews & ratings
    Average global rating:
    (101)

    Reviews in English (101)

    0

    Used different ingredients. also good with thinly sliced celery and carrots added while sweating the onions & garlic  -  04 Jan 2011

    by
    65

    Very good, not quite like my mother in law's, but very good. I did switch the liguica for chorico and more than doubled the amount, but thats how I like it.  -  12 Dec 2002  (Review from Allrecipes US | Canada)

    by
    55

    I loved this reciepe!! It was so good and very easy to make, however the only thing I changed was instead of boiling the potatoes in water I used 3 cans of chicken broth, one can of the low sodium low salt and then 2 cups of water, it seemed to give the soup more rich flavor and good color. Very good soup I will continue to make this for years!!  -  23 Mar 2007  (Review from Allrecipes US | Canada)

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