How to Make Caldo Verde (Portuguese Kale and Potato Soup)
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Caldo verde, a potato and kale soup from northern Portugal, is one of those dishes that seem custom-made for lazy rainy days, when you want something hearty and comforting but don't feel like putting in a ton of effort. It's made with a few cheap and simple ingredients, it takes all of maybe 10 minutes of prep work, and it's ready to eat just half an hour later. Oh, and it's all made in a single pot, too. And did I mention delicious? It's delicious.
NOTES:
You can make this soup vegetarian by using vegetable stock in place of chicken stock and omitting the sausage.
INGREDIENTS:
2 tablespoons (30g) unsalted butter
1 medium yellow onion or large leek, finely diced (about 8 ounces; 225g)
3 medium cloves garlic, minced (about 1 tablespoon; 15g)
Kosher salt and freshly ground black pepper
About 6 tablespoons (90ml) extra-virgin olive oil
1 large russet potato, peeled, quartered, and cut into 1/4-inch slices (about 1/2 pound; 225g)
2 medium Yukon Gold potatoes, peeled, quartered, and cut into 1/4-inch slices (about 1/2 pound; 225g)
6 cups (1.4L) homemade or store-bought low-sodium chicken stock (see note above)
1 bunch curly or lacinato kale, tough stems removed, leaves roughly chopped (about 3/4 pound; 340g)
12 ounces (340g) cooked linguiça or other garlicky pork sausage, cut into 1/4- to 1/2-inch slices (see note above)
Minced fresh chives, for garnish (optional)
DIRECTIONS:
1. Heat butter in a large Dutch oven or saucepan over medium heat until melted. Add onion (or leek) and garlic, season with salt and pepper, and cook, stirring frequently, until softened but not browned, about 5 minutes, adding olive oil as necessary to keep the mixture loose and moist.
2. Add potatoes and stock and bring to a simmer, stirring occasionally. Add kale and continue to cook until russet potato slices have completely broken down (you can press them with a spoon or potato masher for an even thicker texture), the Yukon Golds are tender, the greens have softened, and the soup has thickened to a creamy consistency, 25 to 30 minutes. Stir in sausage. Season soup to taste with salt and pepper and serve garnished with chives, if desired.
Potato Kale Soup
This potato kale soup has a rich and smooth texture and it’s just the perfect cozy meal for a cold day. The garlicky broth is naturally creamy and delicious and will warm you up to your core! Full recipe here:
Caldo Verde / Portuguese kale soup
Caldo Verde / Kale Soup
Each Portuguese family have their own recipe and their own way of doing the soup.
HERE I SHARE OUR WAY OF DOING CALDO VERDE. ????
➡️ THE WRITTEN INGREDIENTS ARE IN THE BEGINNING OF THE VIDEO: 0:05 ⬅️
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Lina :)
Caldo verde is a Portuguese traditional soup, originated in Northern Portugal.
This Soup is made with Portuguese chorizo, potatoes, kale thinly sliced, onion, garlic.
I like to fry a bit the chorizo to give a good flavour to the olive oil. Very comforting and tasty with the creamy of the potatoes and flavour of chorizo.
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Portuguese Kale Soup Recipe
This Portuguese kale soup has everything that you might look for in a soup. It's loaded with chorizo sausage, kale, potatoes, and garlic, making it incredibly flavorful yet simple to throw together.
#Food #Soup #Recipe
Read Full Recipe:
Portuguese CALDO VERDE - KALE SOUP
Here's my easy recipe for CALDO VERDE using Kale as a SUBSTITUTE.
You can find the complete recipe on Tia Maria's Blog -
Taste Portugal Cookbook available on Amazon all around the world.
Caldo Verde Recipe:
RECIPE:
10 russet, or Idaho potatoes (peeled & cut into 1 inch slices)
2 large onions
2 cloves garlic
1 large bay leaf
1/4 cup olive oil (or more to taste)
1 tbsp salt
1/2 tsp pepper
1 whole medium Chourico (Portuguese) sausage (rinsed and dried)
6 cups of washed collard greens (sliced very thin)
6 cups chicken or (vegetable broth for vegetarians)
6 cups water
PREPARATION:
In large soup stock pot, place water, broth, potatoes, onions, garlic, olive oil, and bay leaf. Cook on high for 20 – 30 minutes, or until potatoes are cooked.
Remove from heat, remove bay leaf and puree the soup with hand blender until it turns into a creamy like base. If you find the soup is too thick, add a little boiling water.
Place the pot on medium heat and add the Chourico sausage. Cook for about 10 minutes.
You may cook Chourico in separate pan in boiling water if you don’t want a smokiness taste in the soup.
Remove Chourico and slice into 1/4 inch slices and set aside for garnish.
Cook onions, potatoes, olive oil, salt, pepper, and bayleaf until potatoes and onions are cooked. Approximately 15 -20 min. Remove bay leaf and puree.
Add chouriço and kale or collards. Cook 8-10 or longer to desired taste. Remove chouriço and slice into rings. Serve soup with a drizzle of olive oil and a few pieces of chouriço.
Soup will keep up to 3 days in refrigerator. Soup will thicken as it cools. Add a little boiling water to thin out as you reheat the soup.
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#sopa
How to Make Caldo Verde - Traditional Portuguese Kale, Potato and Sausage Soup
An easy and delicious Portuguese Caldo Verde recipe! Caldo Verde soup is a satisfying mixture of kale (or collard greens), potatoes, garlic and smoked sausage!
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???? PRINT RECIPE HERE:
INGREDIENTS
►1 tablespoon extra-virgin olive oil
►12 ounces smoked sausage cut into ¼-inch rounds, (recipe note #1)
►1 large yellow onion diced
►12 large garlic cloves coarsely chopped
►2 pounds Yukon Gold potatoes diced
►1 ½ teaspoons fine sea salt or more, or 3-4 teaspoons kosher salt
►⅓ teaspoon freshly ground black pepper or more
►1 bunch kale chopped
►extra virgin olive oil to finish
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