How to Cook Yummy Caldo Verde com Chouriço (Portuguese Collard Green Soup)

How to Cook Yummy Caldo Verde com Chouriço (Portuguese Collard Green Soup) Delicious, fresh and tasty.

Caldo Verde com Chouriço (Portuguese Collard Green Soup). Caldo Verde is a Portuguese soup made with potatoes, collard greens, sliced chouriço or linguiça (smoked Portuguese sausage) and olive oil. It originated in northern Portugal, but nowadays it is a national favorite. Try our fresh Portuguese caldo verde soup recipe ( Collard Soup) made with fresh collards, potatoes and Portuguese Azorean smoked sausage known as chouriço or chorizo.

Try it out and tell us what you think!

Strips of dark leafy greens, such as kale or collard greens, give the soup a green tint – hence the name "caldo verde" which translates literally to "green broth".

That's why most traditional recipes are so simple and use ingredients like potatoes, carrots, cabbage, collard greens, etc.

You can have Caldo Verde com Chouriço (Portuguese Collard Green Soup) using 8 ingredients and 7 steps. Here is how you cook that.

Ingredients of Caldo Verde com Chouriço (Portuguese Collard Green Soup)

1. It’s 2 tbs of extra virgin olive oil.

2. You need 1 of chouriço,linguiça or Spanish chorizo sliced in 1/4 inch rounds.

3. It’s 1 of large onion, diced.

4. Prepare to taste of Salt and white pepper,.

5. It’s 3 of garlic cloves, minced.

6. You need 6 of medium potatoes, peeled and chopped.

7. You need 4 cups of chicken stock AND 3 cups of water.

8. You need 1 pound of (medium bunch) collard greens or kale, sliced thin *****.

Really inexpensive food that was easily found in the most rural areas of the country.

So, caldo verde is basically a creamy potato soup with collard greens (couve manteiga), and Portuguese chorizo.

Caldo verde, literally meaning green broth is a timeless Portuguese recipe.

Caldo verde represents the essence of Portuguese cuisine: simple, rustic, satisfying.

Caldo Verde com Chouriço (Portuguese Collard Green Soup) step by step

1. In a large pot, add your olive oil and brown the chouriço on medium heat. Allow the fat from the sausage to really come out as this helps flavour the soup. Once done, remove chouriço with slotted spoon and set aside.

2. Add the onions and cook until translucent, then add your garlic. Stir to combine.

3. Add your raw potatoes to the pot, stir then add your water and chicken broth. Bring everything to a boil, then reduce heat and let simmer until the potatoes are fork tender.

4. Using a wand blender, puree the soup to a smooth consistency. You want it mostly smooth but a few SMALL potato pieces are fine..

5. Season with salt and pepper to your taste. Add your collard greens (or kale) and your choiriço back to the pot and bring back up to just a boil, then reduce heat and let simmer for 3-5 min.

6. Serve with bread if desired.

7. *** note: remember to remove the stem from your greens.

Using only five ingredients, most of which are always on hand, it is a humble soup that packs a lot of flavour.

I grew up eating caldo verde on a regular ol' weekday after school because it's that easy to whip together but it's so.

Enjoying caldo verde on the streets of Lisbon during the Santo António festival.

How to make caldo verde at home.

We made it for the hostel's anniversary celebration, as no traditional Portuguese party would be complete without it.