Caldo Verde (Portugal)
Caldo Verde is a beloved Portuguese soup that embodies comfort and simplicity, making it a staple in many Portuguese households.
Traditionally served as a starter or light meal, this vibrant green soup features potatoes, kale, and a hint of chorizo, providing a hearty yet refreshing dish. The name “Caldo Verde” translates to “green broth,” which perfectly describes the soup’s lush color and nourishing qualities.
Originating from the Minho region of Portugal, Caldo Verde has roots in rustic cooking, showcasing the importance of fresh, seasonal ingredients. It’s often enjoyed during gatherings and celebrations, especially during the harvest season.
The beauty of Caldo Verde lies in its versatility; it can be adapted to suit various tastes and dietary preferences. This recipe will guide you through making a traditional Caldo Verde that captures the essence of Portuguese cuisine while being easy to prepare.
Ingredients
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 4 medium potatoes (peeled and diced)
- 6 cups vegetable or chicken broth
- 1 bunch kale (or collard greens; stems removed and leaves chopped into thin strips)
- 1-2 chorizo sausages (sliced; adjust based on preference)
- Salt and black pepper (to taste)
- Juice of 1 lemon (optional)
For Garnish:
- Chopped fresh parsley
- Sliced chorizo (optional)
- Olive oil for drizzling
How to Make
Sauté the Aromatics:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5-7 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Cook the Potatoes:
Add the diced potatoes to the pot and stir to coat them in the olive oil and aromatics. Pour in the vegetable or chicken broth, bringing the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.
Blend the Soup:
Using an immersion blender, carefully blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup, leaving some potato pieces intact. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender, but be cautious with hot liquids.
Add the Kale and Chorizo:
Stir in the chopped kale and sliced chorizo. Allow the soup to simmer for another 5-10 minutes, or until the kale is tender. Taste and season with salt and black pepper, adjusting to your preference. If desired, add a squeeze of lemon juice for brightness.
Serve:
Ladle the Caldo Verde into bowls. For an extra touch, drizzle a little olive oil over each serving and garnish with chopped fresh parsley and additional sliced chorizo, if desired.
Enjoy:
Serve hot, accompanied by crusty bread or cornbread for a satisfying meal.
Chef’s Note
Kale Alternatives: While traditional Caldo Verde is made with kale, you can substitute collard greens or even Swiss chard if you prefer. Just ensure to chop the greens finely, as this allows them to soften and meld into the soup.
Chorizo Options: You can use either Spanish chorizo (smoked) or Portuguese chorizo, depending on what you have available. If you’re looking for a vegetarian version, simply omit the chorizo and add more vegetables for flavor, such as carrots or celery.
Storage and Reheating: Caldo Verde can be stored in the refrigerator for up to 4 days. The flavors will develop further as it sits. When reheating, add a splash of broth or water if the soup has thickened.
Serving Suggestions: Caldo Verde is perfect as a starter or can be served as a light main course. Pair it with crusty Portuguese bread or cornbread to soak up the delicious broth.
Nutritional Information (per serving, approx. 1 cup without chorizo)
- Calories: 150
- Protein: 4g
- Fat: 5g (varies with olive oil and chorizo)
- Carbohydrates: 24g
- Fiber: 5g
- Sodium: 400mg (varies based on broth)
- Calcium: 80mg
- Iron: 2mg
Caldo Verde is not only a delicious option but also offers a wealth of nutrients. The kale provides vitamins A, C, and K, while the potatoes offer a good source of carbohydrates and fiber. If chorizo is included, it adds protein and flavor, making the soup both nourishing and satisfying.
Conclusion
Caldo Verde is a quintessential Portuguese soup that encapsulates the essence of rustic cooking and the beauty of fresh, wholesome ingredients. This recipe is straightforward and allows for customization, making it perfect for home cooks of all levels.
Whether you’re enjoying it on a chilly evening or serving it at a family gathering, Caldo Verde is sure to bring warmth and joy to your table. Embrace the flavors of Portugal and indulge in a bowl of this comforting soup that nourishes both the body and soul!
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