Caldo Verde
There are a few dishes that epitomise Portugal, and for many Portuguese people, Caldo Verde is one of them. While it can be enjoyed at any time of day, countless people will have fond memories of eating a comforting bowl in the early hours of the morning after a night spent celebrating with friends.
Caldo Verde is traditionally made with “couve galega”, a variety of cabbage that can be difficult to find in the UK. I usually replace it with kale, with excellent results. The only real secret is to slice the leaves as finely as possible, either by hand or with the help of a food processor.
As with so many traditional recipes, every family has its own preferred version. Some like it thick and hearty, while others favour a lighter broth. In our household, I prepare Caldo Verde in two ways: the traditional version with finely shredded greens, served with slices of chorizo, whose smoky flavour complements the vegetables beautifully; and a vibrant green variation in which part of the kale is blended into the soup with a dollop of yoghurt occasionally replacing the chorizo. The latter has converted more than a few cabbage sceptics over the years. Whichever way you serve it, I hope it earns a place at your table too.
Serves 8
Ingredients
1 large onion (150–200 gr)
2–3 tablespoons extra virgin olive oil
2 garlic cloves
400-500 gr potatoes
200-250 gr Kale, finely shredded
2 to 3 litres of water
100-125 gr of chorizo, sliced, for garnish (this is approximately ½ of a chorizo)
Salt to taste
Equipment
Large saucepan with lid
Optional: Food processor fitted with shredding disc
Optional: Large mixing bowl or blender jug
Optional: Hand blender (stick blender) or countertop blender
Method
1. Peel and roughly chop the onion. Place a large saucepan over a medium heat (or setting 5 out of 9 on an induction or electric hob). Add the olive oil and onion and cook for 5 minutes, until the onion is soft and translucent but has not started to colour. Add the garlic, thinly sliced, and cook for a further 2 minutes.
2. Meanwhile, peel and cut the potatoes into chunks no larger than a few centimetres across. Add them to the saucepan and pour in about 2 litres of water. Add a little salt, bring the mixture to a boil, cover with a lid and cook for about 30 minutes, or until the potatoes are tender.
3. While the potatoes are cooking, finely shred the kale, either by hand or with the help of a food processor.
4. Transfer the soup base to a large mixing bowl or blender jug and blend until smooth. Return the soup to the saucepan, add the kale and chorizo slices, and pour in a little extra water if you prefer a thinner consistency. Bring back to a boil and cook for a further 15 minutes, or until the kale is tender. Taste and adjust the seasoning as needed.
5. Serve with extra chorizo slices, a dollop of yoghurt, or a thick slice of crusty bread.
Tips
If you are unsure how thick you would like the soup to be, start with less than the full 2 litres of water and only add more at the end of the cooking time. It is much easier to thin a soup than to correct one that has become too watery.
To achieve a stronger chorizo flavour, like what many families prefer, add the chorizo in a single piece together with the other vegetables in Step 2. Don’t forget to remove it before blending the soup in Step 3. Slice the chorizo before serving.
For the vibrant green variation, add half of the cabbage at the same time as the potatoes in Step 2.
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