Caldo verde is a beloved Portuguese soup of potatoes, thinly sliced kale, olive oil, and smoky chouriço.
The potatoes melt into a silky broth while the greens are added at the end so they stay vivid and tender.
Slice the kale as thinly as possible; fine ribbons are the signature texture of this soup.
Serving Suggestions
Serve hot with crusty bread, a drizzle of olive oil, and a simple salad for a complete supper.
Recipe Notes
The soup keeps for three days in the refrigerator. Add a splash of stock when reheating if the potatoes thicken it.
Portuguese Caldo Verde with Chouriço
A comforting Portuguese potato and kale soup finished with slices of smoky chouriço and olive oil.
Equipment
- Large Dutch oven
- Immersion blender
- Chef’s knife
- Cutting board
Ingredients
Soup
- 2 tbsp olive oil plus more to serve
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 2 lb russet potatoes peeled and cubed
- 6 cups chicken or vegetable stock
- 8 oz Portuguese chouriço thinly sliced
- 8 oz kale stems removed and thinly sliced
- kosher salt and black pepper to taste
- 6 pieces crusty bread for serving
Instructions
Cook the potatoes:
- Heat the olive oil in a Dutch oven. Cook the onion until soft, then add the garlic and cook for 30 seconds.
- Add the potatoes and stock. Bring to a simmer, cover, and cook until the potatoes are very tender, about 25 minutes.
Blend and finish:
- Blend the soup until mostly smooth, leaving a little texture. Stir in the chouriço and simmer for 5 minutes.
- Add the kale and cook uncovered until tender and bright green, 5 to 7 minutes. Season to taste.
Serve:
- Ladle into bowls, drizzle with olive oil, and serve immediately with crusty bread.
Notes
- For a vegetarian soup, omit the chouriço and use vegetable stock.
- Do not overcook the kale; it should remain green and lightly toothsome.
Nutrition
Calories: 360kcalCarbohydrates: 43gProtein: 15gFat: 15gSaturated Fat: 5gCholesterol: 25mgSodium: 820mgFiber: 6gSugar: 5g