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Caldo verde is a traditional dish from the Minho region of Portugal. It was created by farmers who used simple and affordable ingredients such as potatoes, kale, onions and olive oil. Over time, caldo verde became a symbol of Portuguese cuisine and gained new variations. You can vary the recipe by adding ingredients such as bacon, sausage, white beans or even seafood such as shrimp or squid.
Ingredients
- 2 tablespoons of olive oil.
- 1 medium onion, chopped
- 2 cloves of garlic
- 1 chorizo sausage (or chorizo), sliced in rounds
- 4 medium potatoes, peeled and cut into cubes
- 1 litre of chicken stock or water
- 200 g de cabbage, or cabbage, and butter, cut into thin strips
- Salt and pepper to taste
- 1 bay leaf (optional)
Preparation:
- Set up: Heat the olive oil in a large saute pan over medium-high heat. Add the onion and garlic and sauté over medium heat until they are soft and translucent, about 5 minutes.
- Add the sausage: Add the slices of smoked sausage (or chorizo), and cook for another 3 to 4 minutes, until they are lightly golden and have let go of a little bit of fat.
- To cook the sweet potatoes: Add the diced potatoes and chicken broth (or water) to the pan. If you want to, then add in the bay leaf. Bring to a boil, reduce heat to low, and simmer until the potatoes are nicely tender, about 20 minutes.
- To prepare the cream: Remove the bay leaf, if using. To Use a mixer, hand or to transfer it carefully to a blender and puree the soup until you get a creamy, smooth, and consistent.
- Add the kale: Return the soup to the pot and add the strips of red cabbage. Cook for an additional 5-10 minutes, until the cauliflower is tender, but still a vibrant green. Adjust salt and pepper to taste.
- To serve: Serve the soup hot green, washed down with a drizzle of olive oil, olive oil, and then, if you wish, serve it with slices of bread.
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