Caldo Verde is a soup full of flavor. The Portuguese cook with potatoes quite a bit, as do the Spanish. This soup uses potatoes as a thickener, thus making it a hearty dish that doesn’t feel heavy, but still quite satisfying. This recipe calls for a Spanish style Chorizo or Portuguese Linguiça. If you can’t find either, go ahead and use a Kielbasa sausage. I found that this soup tastes even better the second day.
Start with 1 pound of Yukon Gold potatoes.
Peel potatoes…..
Cube potatoes so that your pieces are roughly equal size.
Add 2 tablespoons of olive oil to a large pot over medium heat.
Add the diced onions
Saute until the onions take on a light golden color, about 5 – 10 minutes or until translucent.
Add the potatoes, stir and cook on medium heat for about 8 minutes.
Add 2 minced cloves of garlic, (I use a garlic press) and cook for another minute or so.
Add 4 cups of chicken stock. When I don’t have homemade stock, I like to use “Better Than Bouillon”. It has a really rich flavor without tasting overly salty. You can also just use water, but I find it comes out better with chicken stock.
In addition to the chicken stock, add 3 cups of water.
Bring to a boil, reduce the heat to low, cover and cook for 20 – 25 minutes, until the potatoes are tender.
Take a cleaned bunch of Collard greens and ……
Cut out any thick stems, roll the greens tightly in a cigar shape, cut crosswise into thin slices.
The cut greens should look like this, more or less.
When the potatoes are tender, smash the potatoes in the pot, or use a handheld blender to puree the potatoes.
Bring back to a boil, and drop in the greens. Cook on low for 10 minutes.
Meanwhile, slice the sausage in 1/4 inch slices. I used Portuguese sausage. You can also use a Spanish style Chorizo.
Look who showed up begging for a piece of sausage.
Add 2 tablespoons of olive oil and cook the sliced sausage in a skillet, until well browned.
Add the sausage to the pot. I don’t drain the sausage, some of that goodness from the skillet adds lots of flavor to the soup.
Ladle into bowls, and enjoy now or even better the second day.
Caldo Verde Soup | Print |
- 1 large yellow or white onion, diced
- 1 bunch Collard greens or Kale, cleaned, thick stems removed
- 1 pound Yukon Gold potatoes, peeled and cubed
- ⅔ pound of Portuguese sausage or chorizo
- 5 tablespoons olive oil
- 2 garlic cloves, minced
- 4 cups chicken stock
- 3 cups water
- In a large pot, heat 2 tablespoons of olive oil over medium heat, add the chopped onions and cook for 10 minutes, stirring frequently. Add the diced potatoes and cook for 6 - 8 minutes. Add the minced garlic, and cook for an additional minute.
- Add the 4 cups of chicken stock, and 3 cups water, bring to a boil, reduce the heat to low, cover, and simmer for 20 - 25 minutes, or until the potatoes are tender.
- While the potatoes are cooking, roll the collard green leaves into a tight cigar shape, and cut crosswise into thin strips. You will have to do this in batches, to cut all the greens. Set the greens aside.
- Cut sausage into ¼ inch slices, add 3 tablespoons olive oil in a frying pan, saute until browned, about 5 minutes, then set aside.
- When the potatoes are tender, smash them in the pot, or use a handheld blender and puree., Bring back to a boil. drop the cut greens in, and simmer uncovered, for an additional 10 minutes. Season to taste, with salt and pepper.
- Add the cooked sausage in the pot of soup.
- Ladle into soup bowls and serve
Enjoy!
steve fahringer says
Looks amazing