Recipe: Perfect Caldo Verde com Chouriço (Portuguese Collard Green Soup)

Caldo Verde com Chouriço (Portuguese Collard Green Soup). All Reviews for Caldo Verde (Portuguese Green Soup). Caldo verde is the official unofficial soup of Portugal. It's slurped through every region as well as in the Azores island.

One of my favorite Portuguese dishes, especially in this insane NYC weather, is the Caldo Verde. It is the ultimate healthy comfort food to warm you up on a. This week we join Natasha in cooking Portuguese Caldo Verde, or Green Soup. You can cook Caldo Verde com Chouriço (Portuguese Collard Green Soup) using 8 ingredients and 7 steps. Here is how you cook it.

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

1. It's 2 tbs of extra virgin olive oil.
2. It's 1 of chouriço,linguiça or Spanish chorizo sliced in 1/4 inch rounds.
3. You need 1 of large onion, diced.
4. Prepare to taste of Salt and white pepper,.
5. Prepare 3 of garlic cloves, minced.
6. Prepare 6 of large potatoes, peeled and chopped.
7. Prepare 4 cups of chicken stock AND 3 cups of water.
8. You need 1 pound of (medium bunch) collard greens or kale, sliced thin *****.

A hearty staple that is often the frontrunner of any traditional Portuguese get together! Caldo verde recipe, Portuguese Caldo Verde, Portuguese kale soup recipe, Portuguese green soup. Sometimes Caldo Verde is mistaken for another classic known as "Kale Soup" which is very popular in the New England. The Kale version uses cubed potatoes, chopped chourico, tomatoes.

Caldo Verde com Chouriço (Portuguese Collard Green Soup) instructions

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.

Portuguese kale soup, or caldo verde, considered Portugal's national dish, is a soup of pureed potatoes, kale sliced whisker thin, and smoky pork When the caldo verde is cool enough to handle, purée it using a wand blender. (Tradition states that one slice and only one slice of chouriço is added. This delicious soup comes from the North-Western region of Portugal, Minho. Caldo Verde's rich flavour results from combining a strong green cabbage (collard greens) with potatoes and boiled chouriço. Caldo Verde combines the wonderful flavors of chouriço, collard greens, and potatoes to make a delicious and hearty soup that can be enjoyed at any time of the day. Try it out and tell us what you think!