Caldo Verde
Potatoes blended smooth into the broth, then finished with couve galega, a loose-leafed Portuguese collard green, sliced into very thin ribbons and cooked only a couple of minutes so it keeps its bright color and slight bite, rather than dulling into mush. Widely regarded as Portugal's national soup, traditionally served at festivals and weddings alongside broa cornbread.
Meat-optional
Ingredients
- 5 medium potatoes, peeled and cubed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1.5 liters water or light stock
- 200g couve galega or collard greens/kale, very thinly shredded
- 2 chourico sausages, sliced
- 60ml olive oil, plus extra for drizzling
- Salt, to taste
Steps
- In a large pot, combine the potatoes, onion, garlic, and water or stock. Simmer until the potatoes are very tender, about 20 minutes.
- Blend or mash the mixture directly in the pot until smooth.
- Return to a simmer, add the sliced chourico, and cook 5 minutes to render its flavor into the broth.
- Stir in the finely shredded greens and cook only 2-3 minutes until just wilted but still bright green.
- Season with salt, drizzle with olive oil, and serve hot, traditionally with broa on the side.