Portuguese Kale Soup
10 servings
50 minutes
Portuguese kale soup, known as Caldo Verde, is a national treasure of Portugal. Its history roots back to the northern regions of the country, where it was traditionally made in rural homes. This soup has a rich flavor due to the combination of soft potatoes, spicy chorizo, and fresh kale greens. Its velvety texture warms and comforts, while the aroma of garlic and olive oil fills the home with a warm Portuguese spirit. Caldo Verde is usually served as a first course at family celebrations, accompanied by crusty bread. Its moderate spiciness and nourishing base make it an ideal choice for cool evenings when one craves something cozy.
1
Heat oil in a large pot over medium heat; add onion and garlic. Cook until translucent, stirring occasionally, about 4 minutes. Add potatoes and chicken broth. Bring to a boil, reduce heat, and cook until potatoes are very tender, about 15 minutes.
- Olive oil: 0.3 glass
- Onion: 1 head
- Finely chopped garlic: 4 cloves
- Potato: 5 piece
- Chicken broth: 8 glasss
2
Remove the soup from heat and puree with an immersion blender. Return to heat; add cabbage and boil for 5 minutes.
- Curly Kale: 340 g
3
In a medium skillet, fry the chorizo over medium heat until the sausage releases its fat and turns golden-brown, about 3-4 minutes on each side. Remove the sausage and place it on a plate lined with paper towels to drain. Slice the sausage thinly across. Serve the soup drizzled with olive oil and garnished with chorizo slices.
- Chorizo: 240 g
- Olive oil: 0.3 glass
- Salt: to taste
- Ground black pepper: to taste