Portuguese
Caldo Verde
A traditional Portuguese green soup with a silky potato base, fine ribbons of couve galega, and slices of chouriço. It is finished with good olive oil and served hot, as it would be in a northern Portuguese kitchen.
Watch it madeIsamara Amâncio · 4:30
Ingredients
- Floury potatoes, peeled and cut into chunks350g
- Yellow onion, chopped1 small
- Garlic cloves, peeled2
- Portuguese chouriço80g
- Couve galega or collard greens, very finely shredded100g
- Extra-virgin olive oil3 tbsp
- Water750ml
- Sea saltto taste
Method
- Place the potatoes, onion, garlic, chouriço, water, and a small pinch of salt in a pot and bring to a boil.
- Reduce to a gentle simmer and cook for 20 to 25 minutes, until the potatoes are very tender and the chouriço has seasoned the broth.
- Remove the chouriço and set it aside, then blend the potatoes, onion, and garlic with the cooking liquid until smooth and creamy.
- Return the soup to the pot, stir in 2 tablespoons of olive oil, and adjust the salt.
- Bring the soup back to a gentle simmer, add the finely shredded couve galega, and cook for 5 to 7 minutes, just until tender but still bright green.
- Slice the chouriço into thin rounds.
- Ladle the caldo verde into bowls, top each serving with chouriço slices, and finish with the remaining olive oil.
Common questions
What can I substitute for couve galega if I can’t find it?
Use very thinly sliced collard greens first; they’re the closest match. Kale also works, especially lacinato/dinosaur kale, but cook it a little longer if the leaves are tougher. Avoid spinach, which turns soft too quickly.
How long does caldo verde take from start to finish?
Plan on about 40 to 50 minutes total. The base simmers for 20 to 25 minutes, then the blended soup only needs a few minutes more once the greens go in. Slice the chouriço while the soup cooks to save time.
What are the most common mistakes when making caldo verde?
The biggest mistakes are overcooking the greens, leaving the soup too thick, and not seasoning at the end. Also avoid blending the chouriço into the soup if you want its smoky flavor and sliced garnish to stand out.
Can I make caldo verde ahead and how should I store it?
Yes. Store the soup and chouriço separately in the refrigerator for up to 3 days. Reheat gently, then add the greens near the end so they stay bright. The potatoes may thicken it on standing, so loosen with water if needed.
What should I serve with caldo verde?
Serve it hot with crusty bread, especially Portuguese bread or a good rustic loaf. A drizzle of extra olive oil on top is traditional. It works well as a starter, but with bread it can also be a light meal.