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- Caldo verde
Caldo verde
Ingredients
Step by step process
Preparation
- 1
Slice the chorizo into thin rounds, finely chop the onion, mince the garlic, and peel and cut the potatoes into small cubes.
- 2
Remove the tough central ribs from the greens, roll the leaves up tightly, and slice them into very thin strips so they cook quickly and stay tender in the soup.
TIP:Remove the tough center ribs from the leaves, stack them, roll them up tightly, and slice crosswise into thin strips. The greens will then cook evenly and stay tender.
Cooking
- 3
Heat the olive oil in a pot, add the chorizo, and cook over medium heat for 2 to 3 minutes so it releases its fat and lightly browns.
- 4
Add the onion and saute briefly until translucent, then add the garlic and, after a few seconds, stir in the potatoes. Mix everything well with the fragrant base.
- 5
Pour in the vegetable stock, bring to a boil, and cook for about 15 to 20 minutes, until the potatoes are completely soft and start to break apart easily.
- 6
You can remove some of the chorizo slices and set them aside for finishing later. Then mash the soup in the pot with a ladle or wooden spoon so it becomes creamy but still contains small pieces of potato.
TIP:If the soup contains potatoes or another starchy vegetable, mash some of the soft pieces directly in the pot. The soup will naturally thicken, become creamier, and still keep its texture.
- 7
Add the shredded greens and cook for another 5 to 7 minutes, until tender but still bright green. Finally, season the soup with salt and freshly ground black pepper to taste.
Serving
- 8
Divide the soup among deep plates or bowls, return the reserved chorizo on top, and serve immediately while hot and while the greens still have their best texture.
More tips:
Slice the greens into very fine strips, because those thin ribbons are characteristic of caldo verde and give the soup a light texture.
If the chorizo is quite salty, season the soup only at the very end so it does not become overly salty.
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