Caldo Verde

Caldo Verde

Details

A popular Portuguese soup, this hearty caldo verde is made with a combination of kale and savoy cabbage, potatoes and fried chouriço sausage.
  • Serves: 4 to 6
  • Active Time: 50 mins
  • Total Time: 50 mins
  • Views: 29,836
  • Success: 93%

Steps

Step 1: Starting the Soup

• 1 large yellow onion
• 3 cloves garlic
• 2 large potatoes
• 7 cups stock (vegetable or chicken)
• 2 tbsp extra-virgin olive oil
• kosher salt (to taste)
• 5 cups kale or savoy cabbage*
• 2 chouriço, linguiça, or kielbasa sausage*
• 1 tbsp extra-virgin olive oil
• kosher salt (to taste)
• freshly ground black pepper (to taste)
• extra-virgin olive oil (for garnishing)
• Spanish paprika (optional, see note)

Method

Finely dice the onion and mince the garlic. Shred the kale or cabbage and set aside. If desired, you can use a combination of both kale and savoy cabbage. Thinly slice the sausage and set aside.

In a heavy-bottomed pot, heat the olive oil over medium-low heat. Add the onion and garlic, followed by a pinch of salt, and sweat for about 5 to 10 minutes or until translucent.

In the meantime, peel and dice the potatoes. Once the onions are translucent, add the potatoes, along with another pinch of salt, and cook for a few minutes to soften.

Increase the heat to medium-high and add the stock, along with another pinch of salt. Bring to a simmer. Cover and let simmer for approximately 10 minutes while you cook the sausage.

Heat a fry pan over medium heat and add the olive oil, followed by the sausage. Cook the sausage until the fat begins to render and the sausage just begins to brown. Remove with a slotted spoon and drain on paper towels.

*Note: Chouriço (spicy Portuguese chorizo), linguiça (smoked Portuguese sausages) or Kielbasa can be used to make this soup. For a vegetarian soup, simply omit the sausage.

Reserve the fat in the pan. This will likely have a nice deep red color from the sausage and can be used to add color to the soup once done.

Once the potatoes have cooked for about 10 minutes, mash them slightly with a potato masher. Add the kale and/or savoy cabbage and bring the soup up to a simmer for about 5 minutes until the kale is tender.

Mash the potatoes once again until you achieve the desired consistency. Stir in the sliced sausage and season to taste with salt and pepper.

Note: For extra color, stir in some of the reserved fat, if desired. Alternatively, you can mix a bit of Spanish paprika and a bit of olive oil together and add it to the soup.

Ladle into warmed bowls and drizzle with olive oil. Serve.

6 Comments

  • Jose S
    Jose S
    So let's see what I can make today since its -12 C. This soup is outrageously good . Since it is so cold outside I just used what I had. I just had regular green cabbage (no savoy), spinach (no kale), fresh Italian sausage (no chorizo), homemade broth. Let me tell you my wife already had 3 bowls. I garnished it with freshly grated grana padano cheese a splash of olive oil. Remarkable.
  • Marilyn
    Marilyn
    Do you think Polska Kielbasa will work in this?
  • Dawn T Rouxbe Staff
    Dawn T
    Sure why not. It may give the soup a different flavor, but it should still be delicious. Cheers!
  • Marilyn
    Marilyn
    FYI, out fine It worked out fine,but i did add some hot pepper spice my step dad makes to add a little spice, because without it it wa a little bland.
  • Valerie H
    Valerie H
    I made this recipe....only I didn't. ;) It is a great guide recipe that lends itself to substitution based on what is on hand. I didn't have any cabbage or kale, but just finished pulling in the end of year harvest from my garden. After sweating the onions and garlic for 5 minutes, I added (small dice) half a red pepper, a Hungarian wax pepper, a medium carrot, a jalapeno, and 2 celery stalks. Sweated another 5 minutes and added the potatoes. I also substituted cubed saute'd ham for the meat. I didn't change the recommended seasoning. It turned out really good. I'm sure that changed the nature of the soup, but it worked for me!
  • Ken R Rouxbe Staff
    Ken R
    Great suggestions, Valerie. ~Ken

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