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Portuguese Caldo Verde

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  • Prep 10 min
  • Total 45 min
  • Ingredients 10
  • Servings 2
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This soup is a classic of Portuguese cuisine. It's very simple and is usually served year round, though it is prepared more often during the cold months. It's always served as the first or only dish. This delicious combination of flavors achieves the perfect balance of potatoes, kale and chorizo. I recommend serving it with a piece of bread generously doused with extra virgin olive oil.
by Jeannette Quiñones Cantore
Updated Sep 24, 2015
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Ingredients

  • 3 tablespoons of olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves
  • 2 potatoes, diced
  • 4-6 kale leaves, stem removed and julienned
  • 2 chives, chopped
  • 2 red chorizos
  • 2 cups of vegetable or chicken broth
  • 2 cups of water
  • Salt and pepper to taste

Directions

  •  
    1
    Wash, peel and dice the potatoes.
  •  
    2
    Add the olive oil to a pan, then sauté the onion and garlic over medium low heat. When the onion has crystalized, add the potatoes, water and broth, as well as the 2 kale leaves and the chorizos, cook until the potatoes are soft.
  •  
    3
    Remove the chorizos and cut into thin slices. Set aside.
  •  
    4
    Blend the soup until you achieve the desired consistency, if you want it to be more liquid simple add more broth.
  •  
    5
    Add the pieces of julienned kale and the chorizo. Cook for 5 more minutes and serve hot.

Expert Tips

  • tip 1
    Use kielbasa or linguiça (Portuguese sausage) instead of chorizo.
  • tip 2
    You can use chard or spinach instead of kale.
  • tip 3
    You can also add pieces of crunchy bacon.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • This soup is a classic of Portuguese cuisine. It's very simple and is usually served year round, though it is prepared more often during the cold months. It's always served as the first or only dish. This delicious combination of flavors achieves the perfect balance of potatoes, kale and chorizo. I recommend serving it with a piece of bread generously doused with extra virgin olive oil.
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