Favor Caldo Verde com Chouriço (Portuguese Collard Green Soup) Recipes

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

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

1. It's 2 tbs of extra virgin olive oil.
2. Prepare 1 of chouriço,linguiça or Spanish chorizo sliced in 1/4 inch rounds.
3. It's 1 of large onion, diced.
4. It's to taste of Salt and white pepper,.
5. Prepare 3 of garlic cloves, minced.
6. Prepare 6 of large 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 *****.

Today we're going on a journey to Portugal were the classic green soup, "Caldo Verde" is probably the most loved and well known soup in the country. Caldo Verde, originated in the northern Minho region of Portugal and is made with basic ingredients of potato and onion puree, and collard greens. One of the most beloved staples of Portuguese cuisine, caldo verde is a soup made up of humble and simple ingredients. 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) 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.

This looks like a very yummy soup, but Caldo Verde it is not… And a a Portuguese woman, that recipe hurts my eyes… the literal translation of Caldo Verde is Green Broth. And that broth is not green. Yes, caldo verde uses couve Galega, a collard green found in many part of Portugal, which is in the same cultivar group as kale-making them very similar. I think the confusion arises because couve Galega is often loosely translated as "Portuguese kale" or "Portuguese tree kale." This is a super simple and quick recipe for Portuguese Caldo Verde Soup. Learn all the tricks on how to prepare the most classic potato and kale soup from Portugal.