Caldo Verde

Caldo Verde Recipe - Traditional Spanish Soup

Region / culture: Spain | Preparation time: 10 minutes | Cooking time: 40 minutes | Servings: 4

Introduction

Caldo Verde is a traditional Portuguese soup that is both hearty and delicious. This soup is made with potatoes, kale, and sausage, creating a flavorful and comforting dish that is perfect for a cold day.

History

Caldo Verde originated in the Minho region of Portugal and has been a staple in Portuguese cuisine for centuries. The name "Caldo Verde" translates to "green broth" in English, referring to the vibrant green color of the soup.

Ingredients

5 potatoes, peeled and cut in half (about 1 lb or 454 g)
1 onion, chopped
6 cups of water
1 cup of fresh parsley, chopped
0.5 tsp of salt
8 oz or 227 g of collard greens or kale, julienne cut
1 chorizo sausage, thinly sliced (7 oz or 198 g)
1.5 tsp of pepper
2 tbsp of extra virgin olive oil

How to prepare

In a large saucepan, bring potatoes, onion, water, parsley, and salt to a boil.
Reduce the heat, cover, and simmer until the potatoes are tender, about 20 minutes.
Using a blender, food processor, or immersion blender, purée the soup in batches and return it to the pan.
Meanwhile, trim off the stems and ribs from the collard greens.
Finely shred the leaves.
Add the shredded leaves, sausage, and pepper to the puréed soup.
Cook until the greens are tender, about 20 minutes.
Gently stir in the oil.

Variations

For a vegetarian version, omit the sausage and use vegetable broth instead of water.
Add white beans or chickpeas for extra protein and fiber.
Experiment with different types of sausage for a unique flavor profile.

Cooking Tips & Tricks

Be sure to julienne cut the kale for a more uniform texture in the soup.

- For a richer flavor, use Portuguese chouriço sausage instead of regular sausage.

- Adjust the seasoning to taste, adding more salt and pepper if needed.

Serving Suggestions

Serve Caldo Verde with crusty bread or cornbread for a complete and satisfying meal. Garnish with a drizzle of olive oil and freshly chopped parsley for added flavor.

Cooking Techniques

Be sure to simmer the soup gently to allow the flavors to meld together.

- Purée the soup to your desired consistency, whether you prefer it smooth or slightly chunky.

Ingredient Substitutions

Use Yukon Gold potatoes instead of russet potatoes for a creamier texture.

- Substitute kale with collard greens or Swiss chard for a different flavor profile.

Make Ahead Tips

Caldo Verde can be made ahead of time and reheated before serving. Store the soup in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Caldo Verde in individual bowls garnished with a sprinkle of paprika or red pepper flakes for a pop of color. Add a dollop of sour cream or Greek yogurt for a creamy finish.

Pairing Recommendations

Pair Caldo Verde with a crisp white wine like Vinho Verde or a light lager beer. A side salad with a tangy vinaigrette would also complement the soup nicely.

Storage and Reheating Instructions

Store any leftover Caldo Verde in the refrigerator for up to 3 days. Reheat the soup gently on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

A serving of Caldo Verde typically contains around 250 calories, making it a satisfying and filling meal option.

Carbohydrates

Caldo Verde is a carbohydrate-rich dish due to the potatoes and kale. One serving typically contains around 30 grams of carbohydrates.

Fats

The olive oil and sausage in Caldo Verde contribute to the fat content of the dish. Each serving contains approximately 10 grams of fat.

Proteins

The sausage in Caldo Verde provides a good source of protein, with each serving containing around 15 grams.

Vitamins and minerals

Kale is a nutrient-dense vegetable, rich in vitamins A, C, and K, as well as minerals like calcium and potassium. This soup is a great way to incorporate these essential nutrients into your diet.

Alergens

This recipe contains gluten from the sausage. It may also contain dairy if garnished with cheese. Be sure to check for any allergens before consuming.

Summary

Caldo Verde is a well-balanced dish that provides a good mix of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.

Summary

Caldo Verde is a classic Portuguese soup that is both nutritious and delicious. With its hearty ingredients and comforting flavors, this soup is sure to become a favorite in your household. Enjoy a bowl of Caldo Verde on a chilly day for a warm and satisfying meal.

How did I get this recipe?

. The ingredients were simple yet wholesome, and the finished dish looked warm and comforting. I knew I had to learn how to make Caldo Verde.

The first time I saw this recipe, I was immediately drawn to it. The ingredients were simple yet wholesome, and the finished dish looked warm and comforting. I knew I had to learn how to make Caldo Verde.

It all started one summer when I visited my cousin Maria in Portugal. She welcomed me into her home with open arms and a kitchen that smelled of garlic and onions. As we sat down to eat, she served me a steaming bowl of green soup that she called Caldo Verde. I took one sip and instantly fell in love with the rich flavors of the soup.

I begged Maria to teach me how to make it, and she happily obliged. She showed me how to chop the kale into thin strips, how to simmer the potatoes until they were soft, and how to add just the right amount of chorizo for a hint of spice. As we cooked together, she shared stories of her own grandmother who had passed down the recipe through the generations.

After that trip to Portugal, I returned home with a newfound love for Caldo Verde. I made it for family gatherings, dinner parties, and even just for myself on cold winter nights. Each time I made it, I felt a connection to my cousin Maria and her family history.

Over the years, I continued to perfect the recipe, adjusting the seasonings and experimenting with different types of sausage. I learned that the key to a good Caldo Verde was to let it simmer slowly, allowing the flavors to meld together and the kale to soften just right.

As I shared the recipe with friends and family, they all raved about how delicious it was. Some even asked me to teach them how to make it, just as Maria had taught me. I felt proud to pass on this traditional Portuguese dish to the next generation.

In time, I became known as the Caldo Verde queen among my loved ones. They would often request it for special occasions, knowing that I would always deliver a steaming bowl of comfort and love.

As I grew older, I continued to make Caldo Verde, finding solace in its familiar flavors and the memories of my time in Portugal with Maria. It became a staple in my kitchen, a reminder of the bond that food can create between friends and family.

Now, as I sit in my kitchen, preparing a pot of Caldo Verde for my grandchildren, I can't help but smile. The recipe may have come from far away, but the love and tradition that it represents are close to my heart.

And so, I pass on the recipe for Caldo Verde to my grandchildren, hoping that they will continue to cherish it as I have. For in this simple soup lies a taste of my past, a connection to my cousin Maria, and a reminder of the power of food to bring people together.