Equipment
Ingredients
Aromatics and Fat
- 45 ml extra virgin olive oil
- 1 yellow onion, roughly chopped
- 3 garlic, minced
Base and Broth
- 700 g yukon gold potatoes, peeled and diced
- 1500 ml water or light chicken broth
Meat and Greens
- 200 g portuguese chouriço, sliced into 5mm rounds
- 200 g kale or collard greens, stems removed, leaves cut into very fine ribbons (chiffonade)
Seasoning
- 10 g fine sea salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Heat 15ml of the olive oil in a Dutch oven over medium heat. Add the sliced chouriço and cook until the edges are crispy and the paprika-rich fat has rendered into the oil, about 5 minutes.
Using a slotted spoon, remove the cooked chouriço to a small bowl, leaving the red rendered fat behind in the pot.
Add the remaining 30ml of olive oil to the pot. Add the chopped onion and minced garlic, cooking over medium heat until softened and translucent, about 5 minutes.
Add the peeled, diced potatoes to the pot and stir to coat them in the aromatic oil. Pour in the water or chicken broth, scraping the bottom of the pot with a wooden spoon to release any browned bits.
Increase the heat to high and bring the liquid to a rolling boil at 100°C/212°F.
Reduce the heat to maintain a steady simmer. Cover the pot and cook until the potatoes are completely tender and falling apart, approximately 20 minutes.
Remove the pot from the heat. Use an immersion blender to puree the soup until entirely smooth and velvety. If using a stand blender, blend in batches and return to the pot.
Return the pot to medium heat and bring back to a gentle simmer. Stir in the finely shredded kale (or collard greens) and the reserved chouriço slices.
Simmer uncovered for 5 minutes, or until the greens are tender and vibrant green. Taste and adjust seasoning with salt and freshly ground black pepper.
Ladle the hot soup into warmed bowls. Serve immediately, traditionally accompanied by crusty bread or cornbread.
Chef's Notes
- The cut of the greens is critical to authentic Caldo Verde. Stack the destemmed leaves, roll them tightly like a cigar, and slice them as thinly as possible (chiffonade). This allows them to cook quickly and distribute beautifully throughout the soup.
- True Portuguese chouriço is heavily flavored with garlic and wine, then smoked. If you can only find Spanish chorizo (cured with paprika), it will still be delicious, but you might want to deglaze the pot with 30ml of dry white wine to mimic the authentic flavor profile.
- Traditional recipes often use water instead of broth, relying entirely on the aromatics, potato, and cured sausage for flavor. If using water, ensure you season generously with salt. If using broth, opt for low-sodium so you can control the final salt level after the cured meat releases its salt.
- For the silkiest texture, use floury or all-purpose potatoes like Russets or Yukon Golds. Waxy varieties like red potatoes will leave the base lumpy rather than creamy.
Storage
Refrigerator: 4 days — Store in an airtight container. The soup will thicken upon chilling; add a splash of water when reheating.
Freezer: 3 months — The texture of the potatoes may change slightly upon freezing, becoming slightly grainy, but vigorous stirring during reheating helps restore the emulsion.
Reheating: Reheat gently on the stovetop over medium-low heat, stirring frequently, until piping hot.
