Caldo Verde
Submitted by gamick
Caldo Verde: Portuguese green soup with kale, chorizo, white beans, potatoes, turnips, and smoked ham in chicken broth. One pot, one hour, and even better the next day.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
60 minPortugal’s most famous soup is a humble pot of greens, potatoes, and sausage that somehow adds up to far more than its parts.
This caldo verde brings together chopped kale, sliced chorizo, diced smoked ham, potatoes, turnips, and white beans in a big pot of chicken broth. Everything simmers together for about 40 minutes until the potatoes start breaking down and thickening the broth.
Garlic and oregano (or adobo seasoning) stir in near the end for an aromatic finish.
The beauty of this soup is its simplicity. No sauteing, no roux, no fuss. Just pile everything in and let the pot do the work.
And like the recipe says: it tastes even better on the second day, after the flavors have had time to get to know each other overnight.
Kitchen Tips
- Cut the potatoes into small pieces. As they cook, some will break apart and naturally thicken the broth into that signature creamy texture.
- Slice the kale into thin ribbons. Traditional caldo verde uses very thinly cut greens that melt into the soup.
- Use canned white beans (drained and rinsed) to save time. They go in during the last 10 minutes since they’re already cooked.
- Make a double batch. This soup freezes beautifully and reheats even better than it tastes fresh.
Ingredients
Directions
In a large saucepan, combine chicken broth, chorizo, potatoes, turnips, ham and kale.
Bring to a boil, reduce heat and simmer, covered, for 30 minutes.
Add beans and adobo or garlic and oregano; simmer, covered, for 10 more minutes, or until potatoes are tender.
Caldo Verde is a dish that tastes even better on the 2nd day.
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