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Caldo Verde Recipe

Caldo Verde

iamwinfred
This Caldo Verde recipe brings together silky pureed potatoes, smoky sausage, and ribbons of kale in a broth that tastes like it simmered all day, even though it comes together in under an hour. It is Portugal's national soup for a reason. Simple pantry ingredients turn into something deeply comforting, and once you taste that first spoonful of the golden, olive oil kissed broth, you will understand the hype.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course, Soup
Cuisine Spanish
Servings 6 servings
Calories 310 kcal

Equipment

  • Large Dutch oven or heavy-bottomed soup pot
  • Sharp chef's knife
  • Cutting board
  • Immersion blender or regular blender An immersion blender is recommended for easy in-pot pureeing
  • Wooden spoon
  • Ladle
  • Slotted spoon
  • Freezer safe containers optional - for storage

Ingredients
  

  • 2 tablespoons extra virgin olive oil plus more for drizzling
  • 12 ounces linguica or chourico sausage 340g, sliced into thin rounds
  • 1 large yellow onion about 1 cup or 150g, diced
  • 4 cloves garlic minced
  • 2 pounds Yukon gold potatoes about 900g, peeled and cubed
  • 6 cups chicken broth 1.4 liters
  • 1 bunch kale stems removed and leaves very thinly sliced
  • salt to taste
  • freshly cracked black pepper to taste

For Serving

  • extra virgin olive oil for drizzling

Instructions
 

  • Heat olive oil in a large Dutch oven over medium high heat. Brown the sliced sausage in a single layer for 4-5 minutes, then transfer to a plate with a slotted spoon.
  • Cook the diced onion in the rendered sausage fat until soft and translucent, about 3-4 minutes. Add garlic and cook for 30 seconds until fragrant.
  • Add the cubed potatoes and chicken broth to the pot. Season with salt and pepper, bring to a boil, then reduce to a gentle simmer. Cover partially and cook for 15-18 minutes until potatoes are fork tender.
  • Remove from heat and use an immersion blender to puree about three quarters of the soup directly in the pot, leaving some potato chunks for texture.
  • Return the pot to medium heat and bring to a gentle simmer. Stir in the thinly sliced kale a handful at a time and cook for 4-6 minutes until bright green and tender.
  • Return the browned sausage to the pot and simmer for 2-3 minutes to meld flavors. Taste and adjust seasoning. Ladle into bowls and finish with a generous drizzle of olive oil.

Notes

  • Slice the kale as thinly as you can, almost like ribbons, so it cooks quickly and eats easily off a spoon.
  • Do not skip browning the sausage first. The fond at the bottom of the pot is pure flavor.
  • Leave some potato chunks unblended for texture instead of pureeing the entire pot.
  • Use a good quality olive oil for the finishing drizzle. It really does come through in the final taste.
  • Let the soup rest for five minutes off the heat before serving so the flavors settle.
  • This soup actually tastes even better the next day, once the flavors have had time to settle together.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze in freezer safe containers for up to 3 months.
  • Add a splash of broth or water when reheating if the soup has thickened too much.
  • For a vegetarian version, skip the sausage and use smoked paprika plus vegetable broth for depth.

Nutrition

Serving: 1servingCalories: 310kcalCarbohydrates: 28gProtein: 14gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 35mgSodium: 780mgPotassium: 820mgFiber: 3gSugar: 3gVitamin A: 120IUVitamin C: 80mgCalcium: 8mgIron: 10mg
Keyword caldo verde, kale soup, portuguese soup, potato soup, sausage soup
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