Caldo Verde Recipe

Portuguese Kale Soup Recipe by Authentic Food Quest

Caldo Verde is a simple to make beloved Portuguese dish. This traditional soup comes together easily with kale, potatoes, and Portuguese sausage for a vibrant heartwarming savory soup.

4.83 from 23 votes

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Course: Recipes

Cuisine: Portuguese

Prep Time: 30

Cook Time: 45

Total Time: 1 15

Servings: servings

Calories: 732kcal

Author: Authentic Food Quest

Equipment

Ingredients

1 large onion
1 or ½ lb Portuguese sausage skin removed
3 medium potatoes
2 tbsp Portuguese extra virgin olive oil plus more for serving
½ bunch of kale approximately 1lb
5¼ cups beef broth
Salt to taste
Freshly ground black pepper to taste

Instructions

Peel and cut the onion into about ½ inch or 1 cm half-moon shape.
Using a sharp kitchen knife, cut the Portuguese sausage into thin slices.
Wash, peel, and cut the potatoes into 8 pieces.
Place a large saucepan over medium heat. When heated, drizzle with 2 tablespoons of olive oil, add the sausage slices, and let them brown for about 5 minutes, stirring occasionally.
When ready, use a slotted spoon and remove the browned sausages. Set aside in a bowl.
Lower the heat, add the onions to the same pot, and season with a pinch of salt. Sauté for about 2 minutes until wilted and starting to brown.
Add the potato pieces and meat broth and increase the heat. Using a spatula, scrape the bottom of the pan well to dissolve any burnt spots – they add flavor to the soup.
As soon as it starts to boil, lower the heat again, season with salt and pepper to taste and let it cook for another 25 minutes. Check to see if the potatoes are tender and cooked through by poking with a fork to check for doneness.
Meanwhile, wash the kale leaves well under running water and let the excess water drain.
Discard the stem and cut the kale in half lengthwise. Cut the leaves in half again, lengthwise. On the cutting board, place one leaf over the other and cut into thin strips – this way, the kale strips are not so long, making them easier to eat with a spoon.
Once they are well cooked, transfer the potatoes with the broth to the blender. Beat for about 2 minutes until it forms a smooth cream.
Be careful and hold the blender lid firmly with a kitchen towel to prevent hot steam from ejecting the lid.
Return the cream to the pot, add the sliced kale and sausage slices.
Let it cook over low heat for about 5 minutes until the kale is soft. Taste and, if necessary, adjust the salt and pepper.
Ladle the Caldo Verde soup into bowls topped with thin slices of fried chorizo in each one.
Drizzle with olive oil and serve our delicious soup hot.

Notes

The quantities here are approximate based on the size of your potatoes and slices of Portuguese sausage. If you like your soup creamier, add more or less potatoes until you achieve your desired consistency.
Enjoy your traditional caldo verde soup with cornbread or rustic bread to sop up the flavors.

Nutrition