portuguese soup

Portuguese Caldo Verde Soup - A rustic sausage potato and kale soup with bold flavor and chunky texture. This slightly creamy version is so enticing, you'll want to make it again and again!

Portuguese Caldo Verde Soup

olive oil

yellow onions, (peeled and chopped)

garlic, (minced)

potatoes

chicken broth

dry sherry

lemon

smoked paprika

Portuguese Chouriço sausage, (Linguiça, or Spanish Chorizo)

white beans, (drained (1 can))

heavy cream

Salt (and pepper)

Place a 6-quart heavy bottomed soup pot over medium heat. Add the oil, onions, and garlic. Sauté for 3 minutes.

Next add the potatoes, chopped kale, chicken broth, sherry, lemon zest, smoked paprika, and 1/2 teaspoon salt to the pot. Bring to a boil, then lower the heat. Cover and simmer for 15 minutes to soften the potatoes and kale.

Peel the casing off the sausage. Cut the sausage links into quarters lengthwise. Then slice into thin wedges. Stir in the sausage, white beans, and heavy cream. Simmer another 5 minutes. Taste, then salt and pepper as needed.

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Bold and zesty Portuguese Caldo Verde Soup, a peasant dish with tons of wow-factor!

Portuguese kale soup, caldo verde, is something you’ll experience literally everywhere in Portugal, from Lisbon’s trendiest restaurants to farmhouses scattered at the edge of villages. Understandably so. Its simple yet sustaining character is appreciated everywhere.

Caldo Verde ~ Portuguese Green Soup

chouriço, linguiça,or Spanish chorizo

onion

Kosher salt

garlic (sliced; don’t be afraid to go

water chicken stock

kale

black or white pepper

In a large pot over medium heat, warm the oil. Add the chouriço and cook until lightly browned on both sides, 3 to 5 minutes.

Using a slotted spoon remove the sausage to a plate. Try to let the sausage drain well into the pot; its fat will flavor the soup.

Dump the onions into the pot. Sprinkle with salt and cook, stirring occasionally, until softened and translucent. Add the garlic and cook for 2 minutes more.

Stir in the potatoes, add the water or combination of water and chicken stock, and bring to a boil. Reduce the heat so the soup gently simmers. Cook until the potatoes are almost tender, 10 to 20 minutes. Remove from the heat and let the soup cool slightly.

When the caldo verde has cooled a little, purée it using an immersion blender. (Tradition states that one slice and only one slice of chouriço is added to each bowl although some chefs like to add half the sausage to the soup before puréeing. It’s your choice.)

Add the kale to the soup, bring everything back to a boil, and then reduce the heat and simmer until tender, 2 to 5 minutes. Season with more salt, if needed, and pepper.

Ladle the caldo verde into bowls and garnish with the remaining slices of chouriço. (The soup can be cooled, covered, and refrigerated overnight. Simply warm over low heat before serving.)

How to make Portuguese Bean Soup with smoked ham hock and linguica.

Portuguese Bean Soup with Smoked Ham Hock & Linguica

- 3 lbs. smoked ham hocks

water

bay leaves

cilantro

-4 celery stalks

pepper

garlic powder

thyme

tomato sauce

onion,

tomatoes

1/2"

red potatoes,

lb. Mild Linguica sausage/Portuguese sausage (use hot

kidney beans

white beans

salt and pepper

macaroni

tomato paste

beef bouillon

Add the smoked ham hocks into a large...

Add the smoked ham hocks into a large pot (10 quart is ideal) and cover with water. Add in remaining soup stock ingredients and bring to boil over medium high heat. Cover and reduce the heat to low. Simmer for 2 1/2 to 3 hours. Add more water as water evaporates to keep hocks covered. While the stock is cooking, prep the vegetables and linguica sausage.

Remove ham hocks and celery/cilantro. Discard the celery/cilantro...

Remove ham hocks and celery/cilantro. Discard the celery/cilantro and remove the meat from the ham hocks. Rough chop and set aside for later. Skim out the peppercorns, bay leaves, and oil at the top of the soup. There should be at least 9 -10 cups of stock. If not, add water.

Add in onions, crushed tomatoes, tomato sauce, tomato paste...

Add in onions, crushed tomatoes, tomato sauce, tomato paste (leave out if you prefer less tomato flavor), and granulated beef bouillon. Cover and simmer for 30-minutes

Add carrots, potato, and linguica sausage. Bring heat...

Add carrots, potato, and linguica sausage. Bring heat up to medium, cover and boil for about 15 minutes. Taste and add salt/pepper to taste. This is also a great time to start cooking the macaroni (step 5).

Add in the beans, smoked ham hocks, and...

Add in the beans, smoked ham hocks, and cabbage. Cover and cook for an additional 10 -15 minutes or until the cabbage and potatoes are cooked.

In a separate pot, cook macaroni according to...

In a separate pot, cook macaroni according to package directions. Set aside to add into soup bowls later. This allows each individual to add as much or little macaroni to their bowls and prevents the macaroni from getting soggy.

Caldo Verde is a delicious and comforting soup out of Portugal, featuring a savory potato based broth, shredded greens, and flavorful sausage.

Caldo Verde (Portuguese Green Soup)

Tbsp extra virgin olive oil, divided

garlic,

Yukon gold potatoes, peeled and diced into ½ inch cubes

collard green stems, finely chopped

collard greens

salt,

pepper,

Heat 2 tablespoons of extra virgin olive oil...

Heat 2 tablespoons of extra virgin olive oil in a soup pot or dutch oven over medium-high heat. Add sliced sausage, and brown on both sides. Note that it is already cooked, so this step isn't strictly necessary, but I feel it adds a lot of flavor to the end result. Once browned, remove to a plate.

Add remaining 2 tablespoons olive oil along with...

Add remaining 2 tablespoons olive oil along with sliced onion. Sauté for 5 minutes, then add in the garlic and cook for another minute.

Add in diced potatoes and chopped collard green...

Add in diced potatoes and chopped collard green stems, mix well. Sauté for about 5 minutes.

Add chicken stock or broth, bay leaves, salt,...

Add chicken stock or broth, bay leaves, salt, and pepper. Bring to a boil, reduce heat to medium-low, cover and cook until potatoes are soft, about 15 minutes.

Remove 1.5 cups of the potatoes and set...

Remove 1.5 cups of the potatoes and set aside. Remove the bay leaves and discard. Using an immersion blender, blend the soup to a smooth consistency. If you don't have an immersion blender, you can blend the soup in a regular blender in batches. (If using the latter method, you may wish to allow the soup to cool a bit before blending)

Bring the soup back to a boil, then...

Bring the soup back to a boil, then add back in the reserved potatoes, about ⅔ of the browned sausage, and the collard greens. Cook until collard greens are soft, about 4-5 minutes. Taste and adjust for salt and pepper.

Serve garnished with remaining sausage and drizzled with...

Serve garnished with remaining sausage and drizzled with more EVOO.

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Portuguese Caldo Verde Soup

Caldo Verde ~ Portuguese Green Soup

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Caldo Verde (Portuguese Green Soup)

Top 4 portuguese soup recipes from across the web

The most viewed portuguese soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Portuguese Caldo Verde Soup

Caldo Verde ~ Portuguese Green Soup

Portuguese Bean Soup with Smoked Ha...

Caldo Verde (Portuguese Green Soup)

The most viewed portuguese soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine