Portuguese recipe
How to make Caldo verde
Minho, northern Portugal
'Green broth': a potato soup filled with very finely shredded Portuguese cabbage or kale, served with a slice of chouriço sausage and a drizzle of olive oil.
Ingredients
- 500 g floury potatoes, peeled and cut into chunks
- 1 onion, chopped
- 2 garlic cloves
- 1.5 litres water
- 250 g Portuguese cabbage (couve-galega) or kale, shredded as thinly as possible
- 100 g chouriço or other smoked sausage, sliced (optional)
- 4 tablespoons olive oil
- Salt and black pepper
Method
- Put the potatoes, onion, garlic and water in a pot with a little salt. Bring to the boil and simmer for about 20 minutes until the potatoes are very soft.
- Blend or mash everything until smooth, then stir in 2 tablespoons of olive oil.
- Bring back to a simmer, add the shredded greens and cook for 3 to 5 minutes, until they are bright green and just tender.
- Meanwhile, fry the chouriço slices briefly in a dry pan.
- Season, ladle into bowls, add a few slices of chouriço and a drizzle of olive oil. Serve with bread.
Made it at home? Tick it off and it goes into your kitchen passport.
In 2011 caldo verde was voted one of the Seven Wonders of Portuguese Gastronomy.
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