Caldo verde
Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.
- Author
- Equipo Cocinoa
- Preparation time
- 33 min
- Servings
- 4
Summary
Portugal's national soup: a creamy potato broth with greens cut into the finest ribbons, a drizzle of olive oil and slices of chorizo. Simple, cheap and perfect for cold days.
Ingredients
- 1 u Onion
- 2 cloves Garlic
- 600 g Potato (floury, peeled)
- Salt (to taste)
- 5 tablespoons Extra Virgin Olive Oil
- 120 g Chorizo (thinly sliced)
- 250 g Kale (or collard greens, very finely shredded)
- 1.5 l Water
Instructions
Put the chopped potatoes, onion, garlic, water, salt and 3 tablespoons of oil in a pot. Cook until the potatoes are very tender.
25 min
Blend into a smooth, creamy broth.
Meanwhile, brown the chorizo slices in a dry frying pan and set aside.
4 min
Bring the broth back to the boil, add the greens and cook just until tender but still bright green.
4 min
Serve topped with the chorizo and a drizzle of the remaining oil.
Notes
In Portugal they use couve galega, a large-leaved cabbage; kale or collard greens work very well. The secret is to shred it very finely and cook it only a few minutes so it stays green. Without the chorizo it is vegan. It is served with cornbread (broa).
More information
StorageKeeps 3 days in the fridge
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