Caldo Verde (Portuguese Green Soup) Recipe

Cook Time: 45 minutes

Ingredients

• 4 tablespoons olive oil, divided
• 1 medium onion, minced
• 1 clove garlic, minced
• 6 medium potatoes, peeled and thinly sliced
• 2 quarts cold water
• 6 ounces linguia sausage, thinly sliced
• 2 teaspoons kosher salt
• Ground black pepper, to taste
• 1 pound kale, rinsed and julienned

Directions

1. Heat 3 tablespoons of olive oil in a large saucepan over medium heat. Add the minced onion and garlic, cooking them for about 3 minutes until softened and fragrant.
2. Add the sliced potatoes to the pan and cook, stirring constantly for another 3 minutes, allowing the potatoes to start softening slightly.
3. Pour in the cold water, increase the heat to high, and bring it to a gentle boil. Reduce the heat and simmer until the potatoes are very tender, about 20 minutes.
4. While the potatoes are cooking, heat a large skillet over medium-low heat. Add the sliced linguia sausage and cook until it releases most of its fat, which should take about 10 minutes. Once done, drain any excess fat.
5. Use an immersion blender to pure the potato mixture in the saucepan until smooth. Stir in the cooked sausage and season with kosher salt and ground black pepper to taste.
6. Increase the heat to medium, cover the saucepan, and let the soup simmer for another 5 minutes to allow the flavors to meld.
7. Add the julienned kale and continue simmering for another 5 minutes, or until the kale becomes tender and vibrant green.
8. Finish the soup by stirring in the remaining 1 tablespoon of olive oil. Serve immediately while hot.

Nutrition Facts (per serving)

Calories	417
Total Fat	21g (26% DV)
Saturated Fat	5g (27% DV)
Cholesterol	25mg (8% DV)
Sodium	1202mg (52% DV)
Total Carbohydrate	47g (17% DV)
Dietary Fiber	7g (23% DV)
Protein	14g (28% DV)
Vitamin C	134mg (149% DV)
Calcium	145mg (11% DV)
Iron	4mg (19% DV)
Potassium	1378mg (29% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is not available for all ingredients.

Caldo Verde, a hearty and comforting Portuguese green soup, is a beloved dish in Portugal and beyond. Typically made with simple ingredients like potatoes, kale, linguia sausage, and olive oil, this dish has deep cultural roots and a rich history.

Origin and History

Caldo Verde has its origins in the northern regions of Portugal, specifically in the Minho region. The dish is thought to have been created in the early 19th century, and its name, which translates to "green broth," refers to the vibrant color of the kale that is a key ingredient. It is a traditional meal often served at Portuguese festivals, family gatherings, and even weddings. While its exact origins are debated, it has become a symbol of Portuguese cuisine, known for its simple yet satisfying flavors.

Regional Variations

Although Caldo Verde is widely popular throughout Portugal, different regions have their own variations of the dish. In the Minho region, where the dish originated, it is often made with more rustic, local ingredients, such as Portuguese chourio or linguia sausage. In contrast, the southern regions of Portugal may incorporate additional spices or use different types of greens, like collard greens instead of kale. Some regions may even add beans or other vegetables, adapting the soup to local tastes and seasonal availability.

Distinct Features Compared to Similar Dishes

While Caldo Verde may appear similar to other European soups, such as Italian minestrone or Spanish caldo gallego, it stands out due to its minimalistic ingredients and its reliance on the unique flavor of linguia sausage. Unlike minestrone, which includes a variety of vegetables and beans, Caldo Verdes focus is on the earthy flavors of the potatoes and kale, balanced by the smoky sausage. Its creamy texture, achieved through blending part of the potatoes, also sets it apart from other brothy soups.

Where is Caldo Verde Served?

In Portugal, Caldo Verde is traditionally served as a starter during festive occasions like New Years Eve, weddings, or community gatherings. It is often enjoyed with a slice of cornbread or rustic Portuguese bread to soak up the flavorful broth. Outside of Portugal, this soup can be found in many Portuguese and Brazilian restaurants, as well as in homes where the Portuguese diaspora thrives. It's a comfort food that transcends borders, warming the hearts of many across the globe.

Interesting Facts

• The soup is often served with a generous drizzle of extra virgin olive oil and sometimes a dash of vinegar for extra flavor.
• Traditionally, Caldo Verde was made with cabbage, but kale became the more popular choice in recent decades.
• Its a common dish for large family gatherings and celebrations due to its ability to feed a crowd with simple ingredients.
• Though its base is humble, the addition of linguia sausage gives the soup a rich, smoky depth that defines its unique flavor profile.
• The dish is an iconic part of Portuguese culture, and its simplicity and comforting nature make it a timeless favorite in homes across Portugal.

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