Caldo verde

This is the classic Portuguese wedding soup, also known as Portuguese kale soup when the collard greens are replaced by kale.Embed from Getty Images

What you need

  • 1 onion
  • 3 cloves of garlic
  • 1/4 of a chorizo
  • 5 large potatoes
  • 1 bunch of fresh collard greens
  • extra virgin olive oil
  • salt to taste

How to make it

Bring about 10 cups of water to boil in a pot with the onion, garlic, potatoes, and chorizo. Let boil for approximately 20 minutes, or until potatoes are cooked. When you pierce them easily with a fork, they are cooked.

Meanwhile, rinse the collard greens well an cut into very thin strips with a sharp knife. In order to cut the collards efficiently, lay a series of leaves on top of one another and roll up into a tight bundle. Slice the roll into very thin strips – as thin as you can. It is believed that the thinner the collard pieces, the more elegant the soup looks. Set aside the cut collards.

Remove the pot from the heat and remove the chorizo from the mixture.  Using a hand-held blender, blend the contents of the pot until smooth.

Cut the chorizo in thin slices and toss back into the soup mixture. Turn the heat to medium and toss in the collard greens. Add salt to taste. Mix and let the soup come to a boil, uncovered. This should take 5-7 minutes. The thickness of the collard greens will dictate how long you need it to boil as the collards need to cook.

Pour into desired soup bowl and add a drizzle of olive oil to taste.

Enjoy!

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3 thoughts on “Caldo verde

  1. lostandfoundinphiladelphia

    I have a bunch of collard greens in my fridge and I’ve been wondering what I should do with them! Tomorrow is going to be soup day! 🙂 Can we use sweet potatoes instead of potatoes (I’m assuming you mean regular main stream potatoes?), or will that change the flavour too much? Love the photos, and the simplicity of your posts- easy to follow (I think! We’ll see how tomorrow goes)

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    • ebkitchen

      Hi Mike!
      I’ve actually never tried sweet potato in this soup. Yes, I am referring to regular white or gold potatoes. It will certainly sweeten up the broth with sweet potatoes but it might actually ne a nice contrast to the chorizo. You may have to add more salt. Give it a try – I’m curious to know how it turns out! Goodluck!

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  2. lostandfoundinphiladelphia

    We made it last night! Let me tell you, this makes a LOT of soup! Overall it was good! The sweet potato wasn’t “too sweet”, but then we didn’t taste much of the chorizo. They definitely made the soup orange. Not a strong flavored soup but a good one!
    In the recipe you call for “a quarter of a chorizo”… did you mean a 1/4lb, or a part of a sausage or what? I might have done this part wrong…
    Lastly, I don’t know if our collard greens were as elegant as they could have been 😉

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