Recipe: Perfect Caldo Verde com Chouriço (Portuguese Collard Green Soup)

Caldo Verde com Chouriço (Portuguese Collard Green Soup). Caldo verde—one of Portugal's most recognizable dishes—is a simple potato soup, enlivened with vibrant slivers of collard greens and slices of spicy chouriço. Caldo verde—one of Portugal's most recognizable dishes—is a simple potato soup, enlivened with vibrant slivers of collard greens and slices of spicy chouriço. Caldo Verde is a Portuguese soup made with potatoes, collard greens, sliced chouriço or linguiça (smoked Portuguese sausage) and olive oil.

Using a slotted spoon remove the sausage to a plate. Try to let the sausage drain well into the pot; its fat will flavor the soup. Dump the onions into the pot. You can have Caldo Verde com Chouriço (Portuguese Collard Green Soup) using 8 ingredients and 7 steps. Here is how you cook it.

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

1. You need 2 tbs of extra virgin olive oil.
2. It's 1 of chouriço,linguiça or Spanish chorizo sliced in 1/4 inch rounds.
3. Prepare 1 of large onion, diced.
4. You need to taste of Salt and white pepper,.
5. You need 3 of garlic cloves, minced.
6. You need 6 of large potatoes, peeled and chopped.
7. Prepare 4 cups of chicken stock AND 3 cups of water.
8. It's 1 pound of (medium bunch) collard greens or kale, sliced thin *****.

Caldo verde—one of Portugal's most recognizable dishes—is a simple potato soup, enlivened with vibrant slivers of collard greens and. 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. This leafy Portuguese green soup is a culinary staple in Portuguese homes and typically enjoyed along side a slice of bread and the iconic Portuguese Piri Piri hot sauce. 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".

Caldo Verde com Chouriço (Portuguese Collard Green Soup) instructions

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.

The broth consists of boiled garlic, onions, and potatoes that get an extra boost of flavour from simmering away with a chunk of portuguese chouriço. Caldo verde, literally meaning green broth is a timeless Portuguese recipe. Caldo verde represents the essence of Portuguese cuisine: simple, rustic, satisfying. 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.