Portuguese Caldo Verde with Chorizo and Kale
A hearty and savory soup that embodies the rustic flavors of Portugal, this Caldo Verde combines spicy chorizo, tender kale, and creamy potatoes for a comforting meal.
Equipment
- Large pot
- Cutting board
- Chef's knife
- Immersion blender or potato masher
Ingredients
- 1/2 pound chorizo sausage, sliced 225g
- 1 large onion, chopped about 1 cup/200g
- 2 cloves garlic, minced
- 6 medium potatoes, peeled and diced 2 pounds/900g
- 4 cups chicken or vegetable broth 1 liter
- 4 cups water 1 liter
- 1 teaspoon salt 5g
- 1/2 teaspoon black pepper 2g
- 1 bunch kale, stems removed and leaves thinly sliced about 1/2 pound/225g
- 2 tablespoons olive oil 30ml
Instructions
- In a large pot, heat the olive oil over medium heat. Add the sliced chorizo and cook until it starts to brown, about 5 minutes.
- Add the chopped onion and minced garlic to the pot with the chorizo. Cook until the onion is translucent and fragrant, approximately 3-4 minutes.
- Stir in the diced potatoes, and then pour in the chicken or vegetable broth along with the water. Season with salt and pepper.
- Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook until the potatoes are tender, about 20 minutes.
- Using an immersion blender, blend the soup directly in the pot until it's partially pureed with some chunks of potato remaining for texture. Alternatively, you can mash the potatoes with a potato masher to your desired consistency.
- Add the thinly sliced kale to the pot and simmer for an additional 5 minutes, or until the kale is wilted and tender.
- Taste and adjust the seasoning if necessary. Serve the Caldo Verde hot, with a slice of crusty bread if desired.
Notes
For a spicier version, choose a hot chorizo or add a pinch of red pepper flakes.
If you prefer a vegetarian version, omit the chorizo and use vegetable broth.
Caldo Verde is traditionally served with a slice of Portuguese cornbread, known as "broa".