Recipe

Portuguese Caldo Verde Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 2 years, 2 months ago This is a typical Portuguese soup, here spiced up by the piri-piris. The sausage often contains piri-piri powder and is the same as the chorizo of Spain and Mexico. Prep:20m Cook:20m Servings:8	Mystic_rive
	easy comfort food

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tilgidh

Ingredients

1/4 cup olive oil 1 large Spanish onion, diced

2 garlic cloves, thinly sliced

10 ounces chorizo sausage , diced

6 medium potatoes, peeled and diced

3 dried piri-piri chiles, crushed (or substitute piquin or Thai)

8 cups of cold water

1 pound kale or spinach, cut into small julienne

Salt and pepper to taste

Directions

In a large pot, heat the olive oil over medium heat.

Add the onions and cook until they are translucent.

Add the garlic, half the chourizo, and the chiles and cook for 2 minutes.

Add the potatoes, cover everything with water, bring to a boil and lower the heat, simmering until the potatoes are almost done, about 15 minutes.

When the soup is cool enough to handle, puree it in a food processor and return to the pot.

Add the greens, and bring everything back to a boil.

Lower the heat and simmer for 2 minutes. Season with salt and pepper, ladle into bowls and garnish on top with the remaining cubes of chourizo.

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Comments

notyourmomma 2 years, 2 months ago said:
I love kale cooked in my soups, I usually add beans and the potatoes to mine. I'll have to give this version a try for a change and wake up the taste buds with the piri piri.

princesa9580 1 year, 8 months ago said:
One of my favorite soups. But the piri piri from portugal is different than spain and mexico. They are milder and have a different hue, I grow them and sell themhere n Germany because they are so hard to find. Check out my red pepper suace that is what is typically used because it keeps year round.

mystic_river1 1 year, 8 months ago said:
The Portuguese paper which my mother had received many years ago had the description. I live 3 hours from 2 very large commercial cities which have many different kinds of markets and that is where I get many ingredients for international cuisine which I love to explore and cook. Thank you for correcting me. I can only go by what the vendors in the market tell me. I will check out your sauce tomorrow.I went to Google and got a sky view of where you live. Nice to meet you and hope you enjoy it here. Joymarie

nazzb 1 year, 5 months ago said:
Hi.
Caldo verde is the poor farmrs' soup. There was always potatoes in the store room, green cabbage in the garden, and olive oil in a bottle. The sausage came from the pigs they slaugtered every winter. These are the ingredients that go into the caldo verde.

tilgidh 1 year, 3 months ago said:
Great soup. I love the color, texture and flavor combinations. *5*

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Alterations

nazzb 1 year, 5 months ago said:
Traditionally, it is made like this.
In a saucepan, put the water (i chear a bit as I always put less than I know will be needed) and the diced potatoes. Add 1 tbsp olive oil and a red sausage. Let the potatoes cook until they are soft enough to blend or purée. When you have pureed the potatoes add boiling water untill you get the consistency you want (it is never a very thick soup). Season with salt. Add the very finely shredded cabbage and let it boil for no more than 2 minutes. Add 2 more tablespoons olive oil. Serve in bowls with 1-2 slices of sausage, and a chunk of coarse maïze bread at the side.

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